ANCHOR ALCHEMY IV

(Saccharomyces cerevisiae)

ANCHOR ALCHEMY IV is scientifically formulated blend of wine yeast strains. It has been developed in collaboration with the Australian Wine Research Institute (AWRI). These yeast blends have been formulated to provide optimum aroma profiles. ANCHOR ALCHEMY IV is for the production of intense red fruit characters (cherry, raspberry, red currant and pomegranate) in wines. This blend is a high producer of ethyl esters, especially of ethyl hexanoate (fruity), which contributes to the longevity of fruit aromas. This makes it very suitable in ageing wines that keep their intense red fruit characters. This blend also has significant production of total esters and terpenes (fruity and violet). Alchemy red blends have high total esters and ethyl hexanoate production, which is further enhanced by beta-damscenone (violets) and decrease in methoxy-pyrazines (which can mask fruit characters). ANCHOR ALCHEMY IV produces wines with significant aroma intensity that are rounded and smooth, suitable for all red varieties.

Selected by the Australian Wine Research Institute (AWRI)