-
VIN 13 enhances volatile thiol aromas (passion fruit, grapefruit, gooseberry and guava) and produces esters (tropical fruit salad, floral). It is recommended for vinifying Chardonnay, Chenin blanc, Riesling, Semillon, Gewürztraminer, Viognier, Pinot gris, Marsanne, Rousanne and all Muscat grape varieties. VIN 13 is also ideal for the production of aromatic rosés from all red grape varieties.
-
VIN 7 is ideal for the production of aromatic white wines at low temperatures. 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.
-
NT 116 is a robust, strong fermenting strain for the production of highly aromatic red and white wines. This strain is responsible for red and black fruit in full-bodied red wines, as well as thiol, ester and citrus aromas in aromatic, crisp white wines.
-
NT 116 is a robust, strong fermenting strain for the production of highly aromatic red and white wines. This strain is responsible for red and black fruit in full-bodied red wines, as well as thiol, ester and citrus aromas in aromatic, crisp white wines.
-
NT 202 enhances red berry aromas in Cabernet Sauvignon and Merlot and blackberry, black currant, tobacco and prune aromas in Pinotage. It is recommended for the production of red wines with or without wood maturation. NT 202 has a high alcohol tolerance, good fructose utilisation and a stimulating effect on malolactic fermentation when compared to other red wine strains. It is therefore especially suitable for the vinification of high sugar musts where the resulting high alcohol at the end of fermentation can potentially cause sluggish or stuck alcoholic fermentations and/or problematic MLF’s.
DEDICATED TO FERMENTATION EXCELLENCE
© Copyright 2023 Anchor Oenology. All rights reserved.