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Anchorferm provides the fermenting yeast with essential amino acids, vitamins like thiamine, pantothenate and biotin and small peptides. These compounds play an essential role in the metabolism and viability of the fermenting yeast. Anchorferm provides stress resistance factors like sterols and unsaturated fatty acids, which allow the yeast to complete the fermentation securely.
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Revive is a natural, yeast-derived source of high levels of essential growth factors like vitamins (pantothenate and biotin) and minerals that act as enzymatic co-factors (magnesium, manganese and zinc). These ensure the efficiency of transport mechanisms in the cell membrane and promote cellular growth. Revive also provides amino acids, micronutrients and stress resistance and survival factors like ergosterols and fatty acids. These compounds increase the quality of the yeast metabolism, as well as their tolerance to ethanol.
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Nourish provides a complex source of organic and inorganic nitrogen during fermentation, as well as essential vitamins, minerals, trace elements, amino acids and stress resistance factors like sterols and unsaturated fatty acids. Nourish therefore secures yeast multiplication and viability during fermentation, ensuring optimum yeast performance.
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Conquer provides a complex source of organic and inorganic nitrogen during fermentation, as well as essential vitamins, minerals, trace elements, amino acids and stress resistance factors like sterols and unsaturated fatty acids. The stress resistance factors ensure membrane integrity, especially towards the end of fermentation, as well as protecting the yeast against medium chain fatty acid inhibitors that could negatively influence the fermentation.
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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.
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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.
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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.
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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.
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N 96 is a neutral wine yeast, which allows varietal character to dominate wine aroma. It is also well suited for the production of sparkling wines and ice wine. Ideal for cider production, where a more varietal aroma profile is desired.
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NT 50 enhances red berries (strawberry, raspberry and cherry), black berries (blackberry and blackcurrant) and spicy aromas in red wines. It is suitable for wine with or without wood maturation. It is most suited for vinifying Shiraz (Syrah), Cabernet Franc, Zinfandel, Grenache, Pinot noir, Pinotage and Gamay noir.
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WE 372 enhances red berry and floral aromas in red wines. It is recommended for the vinification of most red grape varieties; Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz/Syrah, Pinotage and Pinot noir. WE 372 is also recommended for the production of semi-sweet white wines, as the fermentation is easily slowed down by lowering the temperature to 10°C.
DEDICATED TO FERMENTATION EXCELLENCE
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