ANCHOR VIN 13
(Saccharomyces cerevisiae)
A yeast for the production of fresh and fruity white and rosé wines. Enhances volatile thiol aromas.
Product details
ANCHOR VIN 13 is a product of the yeast hybridization program at the Institute for Wine Biotechnology, University of Stellenbosch, South Africa. ANCHOR VIN 13 is appreciated for producing aromatic white and rosé wines that are varietally respectful but intensely fruity due to the release of volatile thiols (passionfruit, grapefruit, gooseberry and guava) and the production of esters (tropical fruit salad, floral). Aromas are linked to both thiols (passion fruit, guava, gooseberry, and grapefruit), and esters (pineapple, banana, and floral). Favored for its ease of use, robustness, and aromatic expression, making this strain suitable for challenging winemaking conditions and for juice lacking aromatic complexity. Temperature control is advised during fermentation.
Wine types
Technical information
- Competitive factor: Active
- Minimum temperature: 10 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 17 %
Product documentation
Pairing
- Albarino
- Chardonnay
- Chenin blanc
- Gewürztraminer
- Sauvignon blanc
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