ANCHOR VIN 7
(Saccharomyces cerevisiae)
Product details
ANCHOR VIN 7 is ideal for the production of aromatic white wines at low temperatures. ANCHOR VIN 7 releases passion fruit, grapefruit, gooseberry and guava aromas and flavours from their non-aromatic precursors in the must. It is therefore especially recommended for vinification of the following grape varieties: Sauvignon blanc, Chenin blanc and Colombard.
Selected by ARC Infruitec-Nietvoorbij, Stellenbosch, South Africa
Wine types
Technical information
- Competitive factor: Sensitive
- Minimum temperature: 3 °C
- Maximum temperature: 16 °C
- Nutritional needs: High
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 14.5 %
Product documentation
Pairing
- Chenin blanc
- Colombard
- Sauvignon blanc
Related products
Hybrid yeast. Distinctive fruity and floral notes with mouthfeel. A high releaser & converter of thiols, resulting in wines with high 4MMP, 3MH & 3MHA.
For fresh, fruit-focussed whites – reliable fermenter rated highly in thiol conversion to bring about enhanced aromatics.
An Australian isolate from Tyrells vineyards, NSW, favoured for its ability to promote aromatics while adding to complexity and mouthfeel in early release red and white table wines.
.png)