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WINE YEASTTHE LEADING NEW WORLD WINE YEAST BRAND
PRODUCT CATALOGUE2012
S O U T H A F R I C A
WINE YEASTTHE LEADING NEW WORLD WINE YEAST BRAND
Our uniqueball-shapedyeast granules.
The Wine Team 2
Anchor New World Wine Yeasts 3
Anchor Alchemy 6
Anchor Exotics 8
Wine Yeasts Technical Characteristics Table 10
Anchor Malolactic Fermentation Co-inoculant 12
Anchor Nutrients 13
Yeast Selection Tool 15
Sugar to Alcohol Conversions 18
How to avoid stuck fermentations 19
Yeast Rehydration 20
CONTENTS
1
THE WINE TEAM
Margaret Fundira (M.Sc. MBA)
Business Development Manager
082 883 4439
Lida Malandra (M.Sc)
Area Manager
082 907 0171
Bernard Mocke (M.Sc)
Technical Consultant
082 881 2943
Sebastian Petersen
Ordering and deliveries
021 534 1351
Karien O’Kennedy (M.Sc)
Online Communications Manager
082 903 0694
Mmule Masalesa (B.Sc)
Technical Consultant
082 882 3539
Kathy Kedzior
Administrative officer
021 534 1351
Anchor Wine Yeast Office
All queries
021 534 1351
2
WHAT IS HYBRIDISATION?
Yeast can procreate in two ways: sexually and
asexually. Under winemaking conditions yeast will
always procreate asexually due to the Crabtree
effect. In nature however, under conditions of
nutrient starvation, yeasts can procreate sexually
as to ensure the survival of the species by promoting
genetic diversity. Hybridisation is an essential part
of this sexual reproduction cycle. Sexual reproduction
can be induced in a laboratory and new yeast hybrids
from different parental strains can be obtained, as
is often the case in nature. This process is completely
non-GMO. The Anchor hybrids all exhibit the strong
fermentation capabilities of the ‘bayanus’ parents
as well as the very good aromatic traits of the
‘cerevisiae’ parents. They can be applied for cold
fermentation, the production of very aromatic wines
and the fermentation of high sugar musts -
winemaking conditions usually associated with New
World winemaking, hence the positioning of the
Anchor brand: The world’s leading New World wine
yeast brand.
Anchor Wine Yeast is the world’s leading New World wine yeast brand. The entire Anchorrange of wine yeasts have been specifically selected for, and is targeted at New Worldwinemaking styles and conditions associated with this modern technological way of makingwine. New world white wines are characterized by their very upfront fresh- and fruitiness,the result of the use of aromatic yeasts at cold fermentation temperatures. New World redwines are characterized by their fruit complexity and often elevated alcohols – the result oflonger hang time on the vines. Both cold ferm entation and the fermentation of high sugarmusts present certain winemaking challenges. The Anchor range of wine yeasts meets thesechallenges whilst at the same time ensuring wine aroma optimisation. The reason for its successlies within a technique called yeast hybridization. Anchor Yeast was the first company to commer-cialise a hybrid wine yeast in 1991 – It is VIN 13 and it was developed by the Department ofMicrobiology, Stellenbosch University. The overwhelming success of this strain experienced to thisday paved the way for five more intraspecies hybrids (hybrids between Saccharomyces cerevisiaeand S. cerevisiae (bayanus). Four of these hybrids (NT 202, NT 50, NT 116 and NT 112) were createdby the ARC-Infruitec-Nietvoorbij and one, VIN 2000, by the Institute for Wine Biotechnology. The unique-ness of these strains lies within the specific combination of traits in one wine yeast, i.e. very aromatic,cold tolerant and very high alcohol tolerant. This range of yeasts also contains some nature isolates withexceptional qualities.
2n
sporulation
2n
spore separation
n n
2n
hybridisation
YEAST A YEAST B
ANCHOR NEW WORLD WINE YEASTS
a α
Diploid
DiploidMitosis
Meiosis andsporulation
Mating-typeconversion and mating(homothallic strains)
Mitosis(heterothallic
strains)
Haploid
Sporegermination
Tetrad4-sporeascus
Karyogamy
Zygote
a/α
a/α
αa
αa
a α
αaαa
3
NT 116's tolerance of high sugar musts and high alcohol
concentrations makes it very suitable for the production of
full-bodied red wines destined for wood maturation. NT 116
promotes blackberry and blackcurrant aromas in Shiraz and
Cabernet Sauvignon, and red berry aromas in Merlot.
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, Merlot, Cabernet Franc and Pinotage.
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, 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.
NT 202 enhances red berry and minty aromas in Cabernet
Sauvignon, red berry aromas in Merlot and blackberry,
blackcurrant, 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, a 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 alcohols at the end of fermentation can
potentially cause sluggish or stuck alcoholic fermentations
and/or problematic MLF’s.
NT 112 is recommended for the production of red wines
with a firm tannic structure. It enhances blackberry and
blackcurrant aromas in Cabernet Sauvignon and red berry
and minty aromas in Shiraz. NT 112 can produce SO2 under
stress conditions such as nutrient (especially nitrogen)
shortage, high alcohols ≥14% and low fermentation
temperatures 20˚C. This could potentially delay malolactic
fermentation. NT 112 is therefore recommended for wines
where this trait is desired, i.e. wines destined for micro-
oxygenation.
RED WINE YEASTS
A YEAST FORTHE PRODUCTION
OF AROMATICRED WINES
A YEAST FORTHE PRODUCTIONOF FULL BODIED
RED WINES
A YEASTFOR PRODUCING
FULL BODIEDRED WINES
4
A YEAST FORPRODUCING FRUITY
RED WINES
A YEAST FOR THEPRODUCTION OF
AROMATIC,SUPPLERED WINES
Saccharomyces cerevisiaehybrid
NT 202Saccharomyces cerevisiae
hybrid
NT 116
Saccharomyces cerevisiaehybrid
NT 112
Saccharomyces cerevisiaehybrid
NT 50
Saccharomyces cerevisiaeWE 372
VIN 2000 is recommended for the production of barrel
fermented Chardonnay (good fructose utilisation, tropical
and citrus aromas), Viognier (floral and citrus aromas) and
‘rich and ripe’ style Chenin blanc (fresh pineapple, paw-
paw and citrus aromas).
VIN 13 enhances volatile thiol aromas (granadilla, grapefruit,
gooseberry and guava) and produces esters (tropical fruit
salad, floral). It is recommended for vinifying Chardonnay,
Chenin blanc, Semillon, Viognier and all Muscat grape
varieties. VIN 13 is also ideal for the production of aromatic
rosé’s from all red grape varieties.
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.
Saccharomyces cerevisiaehybrid
VIN 13
VIN 7 releases granadilla, 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,
‘fresh and fruity’ Chenin blanc and Colombard.
WE 14 is very suitable for the production of all natural sweet
wines including noble late harvest wines. It is resistant to
the toxins secreted by Botrytis cinerea and can easily start
fermentation at a high sugar concentration. It is however
unlikely to ferment high sugar musts to dryness. WE 14 is
cold sensitive and fermentation can easily be stopped by
lowering the temperature to 10˚C.
228 is for the production of rebate wine for brandy production.
WHITE AND ROSÉ WINE YEASTS
FOR PRODUCINGBARREL FERMENTED,COMPLEX, AROMATIC
WHITE WINES
FOR THE PRODUCTIONOF FRESH AND
FRUITY WHITE ANDROSÈ WINES
Saccharomyces cerevisiaeVIN 7 FOR ENHANCING
THIOL AROMASIN WHITE WINES
Saccharomyces cerevisiaeWE 14
A YEAST FOR THEPRODUCTION OFNATURAL SWEET
WHITE WINES
Saccharomyces cerevisiae228
FOR PRODUCINGBASE WINE FOR
BRANDYPRODUCTION
5
VIN 2000Saccharomyces cerevisiae
hybrid
A STRONGFERMENTING,ALL-PURPOSEWINE YEAST
Saccharomyces cerevisiae(bayanus)
N 96
must with more than one
commercial yeast strain. The AWRI
has done extensive trials during 2007
on the phenomenon of co-inoculation
and its positive impact on wine aroma.
Based on this research, ANCHOR YEAST has
developed, in collaboration with the AWRI, two
yeast blends for the production of aromatic white
wines. These blends are commercialised under the
ANCHOR ALCHEMY brand name. They consist of a
blend of wine yeasts in scientifically formulated
ratios. ANCHOR ALCHEMY I enhances mainly
aromatic esters and to a lesser extend some volatile
thiols (due to the masking effect from the esters)
and ALCHEMY II enhances mainly volatile thiol
aromas.
The blends contain both killer positive and killer
sensitive strains. Mother tanking (propagation) of
these blends will distort the ratio of the strains and
the desired effect will not be obtained. This product
must be rehydrated and directly inoculated at the
recommended dosage only. Use whole packets at a
time. Fermentations are rapid and complete and
recommended for stainless steel, temperature-
controlled tanks only. Fermentation in barrels is
not advised.
Wine aroma is one of the most important contributing
factors to wine quality and perceived value. Some
of the strongest aromatic compounds in wine are
the volatile thiols, which are released by yeast
during fermentation. These compounds are
responsible for the granadilla, box tree, guava and
grapefruit aromas in Sauvignon blanc. Researchers
at the Australian Wine Research Institute (AWRI)
have shown that yeasts can convert non-aromatic
precursors in grape juice, via enzymatic activity,
to aromatic compounds in the final wine. Different
yeast strains release and convert different quantities
of aromatic compounds. These yeast metabolic
activities dramatically affect the aroma of the wine.
To maximize wine aroma, a combination of yeast
strains, some good at releasing aromatic compounds
and others good at converting them, would be
optimal.
Research at the AWRI in 2006 has demonstrated
that the simultaneous inoculation of grape must
with two or more specific commercial yeasts leads
to very different chemical and sensorial
characteristics of the wine than if two wines, made
separately with the different yeasts in the blend,
are later blended. A more complex mix of volatile
thiols, higher alcohols and esters were produced as
a result of the co-inoculation of Sauvignon blanc
Anchor Alchemy yeast blends have been developed specifically for the production
of New World style aromatic white wines. Its development is based on the ever
increasing popularity of thiol driven (New Zealand, South Africa and Chile) Sauvignon
blanc styles and ester driven un-wooded or slightly wooded styles of Chardonnay,
Viognier and Chenin blanc. These yeast blends allow maximum aroma expression
associated with these wine styles as well as complete reliability at cold fermentation
temperatures. Anchor is the first wine yeast brand in the world to commercialise yeast
blends which are based on the synergistic effect between individual yeasts in specific ratios.
6
ANCHOR ALCHEMY
Anchor Alchemy I enhances esters (fruity, floral) in white
wines. This is the result of the synergistic action of
the specific yeast strains used in the blend.
The ratio of the yeast strains in the blend has been
scientifically formulated to provide this optimum aromatic profile.
It is recommended for vinifying white grape varieties such as tank fermented Chardonnay
and ‘rich and ripe’ style Chenin blanc.
A YEAST BLEND TO ENHANCEAROMATIC ESTERS IN WHITE WINES
A YEAST BLEND TO ENHANCE VOLATILE THIOLSIN WHITE WINES
7
ANCHOR ALCHEMY ISaccharomyces spp.
ANCHOR ALCHEMY IISaccharomyces spp.
Anchor Alchemy II enhances volatile thiols (box wood, granadilla, grapefruit, gooseberry and
guava aromas) in white wines. It is recommended for vinifying white grape varieties with thiols
such as Sauvignon blanc and ‘fresh and fruity’ Chenin blanc.
have pleasant aromatic profiles in
wines when inoculated on their own in
musts. The decision was taken to use
hybridisation to obtain hybrids between the two
species that would potentially combine the positive
traits of both species. Anchor Exotics SPH proved
the most suitable hybrid and has the following
unique characteristics:
• The world’s first S. cerevisiae / S. paradoxus
inter-species hybrid
• Partial malic acid breakdown in red wine
conditions (up to 17%)
• Enhances speed of malolactic fermentation
• Higher glycerol production in high sugar musts
• Potentially lower alcohol conversion in high sugar
musts due to higher glycerol production
WILD YEAST BENEFITS WITHOUT THE RISKS
It is well-known that spontaneous fermentations can sometimes deliver wines with great
aromatic complexity. This is due to the fact that various yeast species take part in the
fermentation, each making their unique contribution to the final wine sensory profile.
However, due to the risks involved with spontaneous fermentations, many winemakers
choose to inoculate their wines with commercial yeast starter cultures known for their
fermentation reliability, suitability for certain wine styles and repeatability of results.
These starter cultures are mostly Saccharomyces cerevisiae, commonly referred to as “the
wine yeast.”
In recent years wine yeast companies started to
investigate the commercialisation of ‘wild or feral’
yeasts in order to reproduce the effects of
spontaneous fermentations in a controlled way.
Non-Saccharomyces yeasts do however require a co-
inoculation with S. cerevisiae yeast to ensure
fermentation reliability. In a different approach the
Institute for Wine Biotechnology, Stellenbosch
University in South Africa created a hybrid wine
yeast between Saccharomyces cerevisiae and
Saccharomyces paradoxus - a wild yeast also
associated with winemaking. S. paradoxus has the
ability to partially break down malic acid (some
strains up to 38%) as well as pectinolytic activity,
two traits not normally found in S. cerevisiae yeasts.
Malic acid breakdown can assist in the biological
de-acidification of wine whilst pectinolytic activity
can assist in wine clarity and filterability.
S. paradoxus strains have also been reported to
ANCHOR EXOTICS SPH
8
Anchor Exotics SPH inherited the aromatic capabilities of both its parents;
thereby expanding the aromatic potential and complexity of what pure
S.cerevisiae has to offer. White wines produced by this yeast are
described as having exotic aromas and flavours. Anchor Exotics
SPH is recommended for the production of barrel fermented
Chardonnay, Chenin blanc and Viognier. It enhances guava,
granadilla, tropical fruit salad and stone fruit aromas and flavours.
It is cold sensitive and ferments at a steady rate in
barrels. Produces good mouth feel.
A NOVEL YEAST FOR EXOTIC, COMPLEX,BARREL FERMENTED WHITE WINESS. cerevisiae / S. paradoxus
hybrid
A NOVEL YEAST FOR THEPRODUCTION OF ICONIC RED WINESS. cerevisiae / S. paradoxus
hybrid
9
Apart from its enhanced aromatic potential Anchor Exotics SPH
has added advantages of enhancing malolactic fermentation
through partial malic acid breakdown (as much as 17% observed) as well as higher
glycerol production and lower alcohol conversion in high sugar must conditions.
Wines produced with this yeast are described as well-rounded, well-balanced and
full-bodied with complex aromas of plum, floral, blackcurrant and
cacao. It is recommended for the production of Shiraz, Merlot
and Pinotage.
10
W I N E Y E A S T T E C H N I C A L
Intraspecieshybrid
Nietvoorbij
0.57 - 0.62
20˚C
No
24 - 28˚C
26˚Balling
16.0%
very good
no
9 - 11 g/l
<0.4 g/l
averageto high
averageto poor
average
high
positive
negative
30 g/hl
Intraspecieshybrid
Nietvoorbij
0.58 - 0.63
13˚C
Yes
13 - 28˚C
26˚Balling
16.0%
average
no
5 - 12 g/l
<0.3 g/l
very low
good
low
low
positive
negative
20 - 30 g/l
Intraspecieshybrid
Nietvoorbij
0.57 - 0.62
13˚C
Yes
14 - 28˚C
26.5˚Balling
16.5%
average
averageto high*
11 - 13 g/l
<0.3 g/l
low
good
high
high
positive
ambiguous
30 g/hl
Intraspecieshybrid
Nietvoorbij
0.57 - 0.62
18˚C
No
20 - 28˚C
26˚Balling
16.0%
very good
no
9 - 12 g/l
<0.3 g/l
noneto very low
very good
average
low
positive
negative
30 g/hl
Yeastblend
AWRI
0.58 - 0.63
12˚C
N/A
13 - 16˚C
25˚Balling
15.5%
not tested
low
5 - 7 g/l
<0.5 g/l
noneto very low
N/A
average
low
positive andsensitive
low positive
20 g/hl
Yeastblend
AWRI
0.58 - 0.63
12˚C
N/A
13 - 16˚C
25˚Balling
15.5%
not tested
no
5 - 7 g/l
<0.5 g/l
noneto very low
N/A
averageto low
low
positive andsensitive
low positive
20 g/hl
Interspecieshybrid
IWBT
0.56 - 0.61
18˚C
No
18 - 28˚C
25˚Balling
15.5%
not tested
no
6 - 13 g/l
<0.4 g/l
noneto very low
very good
average
high
positive
not tested
30 g/hl
TYPE
ORIGIN
CONVERSION
COLDTOLERANCE
COLDSOAKING
OPTIMUMTEMP.
OSMOTOLERANCE
ALCOHOLTOLERANCE
FRUCTOSEUTILISATION
FOAMING
GLYCEROL
VA
SO2
MLF COM-PATIBILITY
N DEMAND
VITAMINDEMAND
KILLER
POF
DOSAGE
Saccharomyces cerevisiaehybrid
NT 112Saccharomyces cerevisiae
hybrid
NT 116Saccharomyces cerevisiae
hybrid
NT 50Saccharomyces cerevisiae
hybrid
NT 202S. cerevisiae / S. paradoxus
hybrid
ANCHOR ALCHEMY ISaccharomyces spp.
ANCHOR ALCHEMY IISaccharomyces spp.
*High foaming is only observed in Pinotage
11
C H A R A C T E R I S T I C S T A B L E
Natureisolate
Nietvoorbij
0.57 - 0.62
14˚C
N/A
16 - 20˚C
24˚Balling
14.5%
not tested
no
>12 g/l
>0.3 g/l
noneto very low
N/A
high
low
positive
negative
30 g/hl
Intraspecieshybrid
IWBT
0.58 - 0.63
12˚C
N/A
13 - 16˚C
25˚Balling
15.5%
very good
no
9 - 10 g/l
<0.4 g/l
noneto very low
good
low
very low
positive
not tested
20 g/hl
VIN 2000Saccharomyces cerevisiae
hybrid
Natureisolate
Nietvoorbij
0.57 - 0.62
15˚C
N/A
15 - 20˚C
24˚Balling
15.0%
not tested
no
5 - 7 g/l
<0.3 g/l
none tovery low
N/A
very high
very high
sensitive
negative
20 g/hl
Saccharomyces cerevisiae228
Intraspecieshybrid
IWBT
0.58 - 0.63
10˚C
N/A
12 - 16˚C
27˚Balling
17.0%
good
no
5 - 7 g/l
<0.3 g/l
noneto very low
good
low
very low
positive
negative
20 /hl
Saccharomyces cerevisiaehybrid
VIN 13
Natureisolate
Nietvoorbij
0.58 - 0.63
12˚C
N/A
13 - 16˚C
24˚Balling
14.5%
good
average
5 - 7 g/l
0.4 - 0.8 g/l
noneto very low
N/A
average
average
sensitive
positive
20 g/hl
Saccharomyces cerevisiaeVIN 7
Saccharomyces cerevisiaeWE 14
Natureisolate
Nietvoorbij
0.57 - 0.62
16˚C
No
18 - 28˚C
24.5˚Balling
15.0%
good
no
10 - 12 g/l
<0.3 g/l
none to very low
good
average
average
positive
negative
30 g/hl
Saccharomyces cerevisiaeWE 372
Natureisolate
Nietvoorbij
0.58 - 0.63
11˚C
Yes
12 - 28˚C
27˚Balling
16.5%
poor
no
5 - 7 g/l
<0.3 g/l
average
average
low
very low
positive
positive
20 g/hl
Saccharomyces cerevisiae(bayanus)
N 96
Lactobacillus plantarum(Strain 56)Optimum pH > 3.5Ethanol tolerance: 8%Min. temp: 20°CSO2 tolerance: 40 mg/lHomofermentativeNo increase in VAEnhance aroma profile of winethrough the production of estersProduces bacteriocinsNo production of biogenic amines
Origin
Isolated by The Institute for Wine Biotechnology,Stellenbosch University, South Africa
Application
ANCHOR NT 202 Co-Inoculant is a blend ofOenococcus oeni and Lactobacillus plantarum formalo-lactic fermentation. It must be used in co-inoculation with Anchor wine yeast ANCHOR NT 202for optimal results.
Technical properties and advantages of the blendWide optimum pH range: 3.4 - 4.0Alcohol tolerance: up to 15.5%Temperature range: 20 - 25°CContributes to wine aroma complexity
Advantages of co-inoculation of malo-lacticbacteria and wine yeast:● Enhances fruitiness of the wines by producingesters that reduce the vegetative characters● Ethanol concentration gradually increases,bacteria has time to adapt● During fermentation SO2 levels are kept lowerand most SO2 is bound● The bacteria uses the heat of fermentation toperform MLF, allowing for energy savings● Bacterial growth has no impact on yeast growthand alcoholic fermentation● No additional bacterial nutrition is required● MLF finishes earlier, thus allowing earlier wineprocessing and stabilisation● Prevent possible microbial spoilage
Oenococcus oeni(Strain S5)Optimum pH < 3.5Ethanol tolerance: 15.5%Min. temp: 17°CSO2 tolerance: 50 mg/lHeterofermentativeMinimal increase in VAEnhance aroma profile of wine through the releaseof glucosylated aroma precursorsMost common commercial culturesNo production of biogenic amines
Spontaneous MLF Wine yeast NT 202 and NT 202 Co-Inoculant
NT 202 CO-INOCULANT
12
Usage:
For 35 hL of must, use 1 sachet of NT 202 Co-Inoculant and 1Kg of ANCHOR NT 202 yeast.Dissolve one sachet in 1 liter of chlorine free waterat 20°C, for maximum 15 minutes. Stir to dispersethe bacteria in the water. The rehydrated bacteriacan be added to the must at the same time as therehydrated ANCHOR NT 202 yeast at day zero.
● The total SO2 in the must at the time ofinoculation should not exceed 50 ppm (mg/L).
● One sachet (35 g) to be used to inoculate 35 hLof wine
In Pinotage (pH 3.89, Ethanol 15.82% at the end of fermentation).A comparison between ANCHOR NT 202 Co-Inoculant and spontaneousMLF. Malic acid concentration was measured days 2, 9, 16 and 23.
DAYS AFTER INOCULATION
MAL
IC A
CID
CO
NCE
NTR
ATI
ON
(g/
L)
PINOTAGE CO-INOCULATION 20093.50
3.00
2.50
2.00
1.50
1.00
0.50
0.00
35g
0 2 9 16 23
PRODUCT DESCRIPTION
Fermentation aid without nitrogen
PRODUCT DIFFERENTIAL
Anchorferm is an enhanced nutritional supplement without nitrogen. It must be
used in conjunction with a nitrogen source of the winemaker's choice - DAP or
liquid ammonia. It is specifically formulated for increased fermentation stress
conditions such as high sugar musts, low nutrient status and Botrytis infection.
INGREDIENTS
Inactivated yeast
Thiamine
RECOMMENDED DOSAGE
20 g/hl
MODE OF ACTION
Thiamine and inactivated yeasts stimulate yeast growth and metabolism.
APPLICATION
Make up as a slurry in must or water (1:5). Anchorferm can be added to the fermentation at any time.
For best results add at the start of fermentation.
PRODUCT DESCRIPTION
Complete yeast nutrient
PRODUCT DIFFERENTIAL
Nutrivin is a yeast nutritional supplement that contains nitrogen. It can be
used on its own or with additional nitrogen of the winemaker's choice.
INGREDIENTS
Inactivated yeast
Di-ammonium phosphate and Ammonium sulphate (70%)
RECOMMENDED DOSAGE
50 - 70 g/hl
MODE OF ACTION
Ammonium salts and inactivated yeasts stimulate yeast growth and metabolism.
APPLICATION
Make up as a slurry in must or water (1:5). Add to the fermentation only after the yeast exponential
growth phase (after a drop of at least 3˚B). Add the full dose at once or half the dose twice. Avoid adding
after 5˚B is reached.
ANCHOR NUTRIENTS
13
PRODUCT DESCRIPTION
Enhanced complete yeast nutrient
PRODUCT DIFFERENTIAL
Nutrivin Super is an enhanced yeast nutritional supplement containing nitrogen.
It is specifically formulated for increased fermentation stress conditions such
as high sugar musts, low nutrient status and Botrytis infection. It can be used
on its own or with additional nitrogen of the winemaker's choice.
INGREDIENTS
Inactivated yeast
Di-ammonium phosphate (60%)
Thiamine
RECOMMENDED DOSAGE
30 - 50 g/hl
MODE OF ACTION
Ammonium salts, thiamine and inactivated yeasts stimulate yeast growth and metabolism.
APPLICATION
Make up as a slurry in must or water(1:5). Add to the fermentation only after the yeast exponential growth
phase (after a drop of at least 3˚B). Add the full dose at once or half the dose twice. Avoid adding after
5˚B is reached.
BENEFITS
● Inactivated yeasts are rich in vitamins such as thiamine, pantothenate and biotin, and minerals and other
trace elements required for optimum yeast performance
● Inactivated yeasts are rich in sterols and long chain fatty acids that improve alcohol tolerance of the
fermenting yeast
● Inactivated yeasts adsorb toxic medium chain fatty acids thereby protecting the fermenting yeast from
inhibition by these compounds
● Enhances the aroma and flavour profile of wines
● Increases yeast viability and the yeast population
● Increases the rate of fermentation and helps to ensure the completion of fermentation
● Reduces the formation of H2S and other sulphur off-flavours
● Reduces lagging and stuck fermentations
14
YE
AS
T
SE
LE
CT
IO
N
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OL
-
2
01
2
SAU
VIG
NO
N B
LAN
C
CHEN
IN B
LAN
C
thio
ls
este
rs
CHEN
IN B
LAN
C(b
arre
l fer
men
tati
on)
CHA
RDO
NN
AY
CHA
RDO
NN
AY
(bar
rel f
erm
enta
tion
)
Gua
va,
gran
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rape
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oseb
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oseb
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Slig
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a th
an V
IN 7
Less
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" th
an V
IN 7
Gua
va a
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as a
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omet
imes
, if
it is
goo
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, al
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ruit
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ith
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sty
le
Gua
va,
trop
ical
fru
it a
nd f
lora
l aro
mas
- r
ich
and
ripe
sty
le
Trop
ical
fru
it s
alad
, es
tery
con
fect
iona
ry a
rom
as -
ric
h an
d ri
pe s
tyle
Ston
e fr
uit,
pas
sion
fru
it a
nd g
uava
aro
mas
- ic
on w
ines
Prod
uces
fre
sh p
inea
pple
, m
ango
and
paw
paw
aro
mas
and
goo
dm
outh
feel
- r
ich
and
ripe
sty
le
Bana
na a
nd p
inea
pple
aro
mas
Trop
ical
fru
it a
nd c
itru
s ar
omas
Gra
pefr
uit
and
pine
appl
e ar
omas
Ston
e fr
uit,
fru
it s
alad
and
gra
nadi
lla -
icon
win
es
Prod
uces
cit
rus,
man
go,
paw
paw
and
fre
sh p
inap
ple
arom
as a
nd g
ood
mou
thfe
el
Inoc
ulat
e at
15°
C, le
t te
mp.
incr
ease
to
18°C
Afte
r 2
- 3°
B de
crea
se t
he t
emp.
to
13°C
ove
r 48
hou
rsCa
n fo
rm V
A of
0.4
- 0
.85
g/L
Com
plex
yea
st n
utri
ent
requ
ired
Inoc
ulat
e at
15°
C, le
t te
mp.
incr
ease
to
18°C
Afte
r 2
- 3°
B de
crea
se t
he t
emp.
to
13°C
ove
r48
hou
rs
Can
form
VA
of 0
.4 -
0.8
5 g/
LCo
mpl
ex y
east
nut
rien
t re
quir
ed
Not
sui
tabl
e fo
r ba
rrel
fer
men
tati
on
Not
sui
tabl
e fo
r ba
rrel
fer
men
tati
on
Dif
ficu
lt t
o st
op f
erm
enta
tion
if R
S is
des
ired
Cold
sen
siti
ve,
mai
ntai
n te
mpe
ratu
re a
bove
17˚
C
Ferm
ents
slo
wer
tha
n VI
N 1
3 an
d N
T 11
6
Fast
fer
men
tati
on s
peed
in b
arre
ls
Not
sui
tabl
e fo
r ba
rrel
fer
men
tati
on
Fast
fer
men
tati
on s
peed
in b
arre
ls
Cold
sen
siti
ve,
mai
ntai
n te
mpe
ratu
re a
bove
17˚
C
Goo
d fr
ucto
se u
tilis
atio
n
GR
APE V
AR
IET
YW
INE S
TY
LEFER
MEN
TA
TIO
N N
OT
ES
YEA
ST
Sacc
haro
myc
es c
erev
isia
eVI
N 7
Sacc
haro
myc
es c
erev
isia
eVI
N 7
ANCH
OR
ALCH
EMY
IISa
ccha
rom
yces
spp
.
ANCH
OR
ALCH
EMY
IISa
ccha
rom
yces
spp
.
ANCH
OR
ALCH
EMY
ISa
ccha
rom
yces
spp
.
Sacc
haro
myc
es c
erev
isia
ehy
brid
VIN
13
VIN
200
0Sa
ccha
rom
yces
cer
evis
iae
hybr
id
Sacc
haro
myc
es c
erev
isia
ehy
brid
VIN
13
ANCH
OR
ALCH
EMY
ISa
ccha
rom
yces
spp
.
Sacc
haro
myc
es c
erev
isia
ehy
brid
NT
116
VIN
200
0Sa
ccha
rom
yces
cer
evis
iae
hybr
id
S. c
erev
isia
e / S
. par
adox
ushy
brid
S. c
erev
isia
e / S
. par
adox
ushy
brid
15
COLO
MBA
RD
VIO
GN
IER
VIO
GN
IER
(bar
rel f
erm
enta
tion
)
ROSÉ
CABE
RNET
SA
UVI
GN
ON
Gua
va a
rom
a
Enha
nces
flo
ral a
nd f
ruit
y ar
omas
Mos
t re
liabl
e fo
r su
gars
exc
eedi
ng 2
5°B
Very
aro
mat
ic,
fres
h an
d fr
uity
sty
le
Enha
nces
flo
ral,
fru
ity
and
citr
us a
rom
as a
nd g
ood
mou
thfe
el
Enha
nces
str
awbe
rry,
ras
pber
ry a
nd c
herr
y ar
omas
Enha
nces
red
ber
ries
and
flo
ral a
rom
as
Woo
d m
atur
ed ‘
Bord
eaux
’ st
yle
Enha
nces
red
ber
ry a
nd m
inty
aro
mas
Enha
nces
bla
ckcu
rran
t ar
omas
Reco
mm
ende
d to
be
used
on
win
es d
esti
ned
for
mic
ro-o
xyge
nati
on
Enha
nces
bla
ckcu
rran
t an
d sp
icy
arom
asW
ines
for
ear
ly r
elea
se o
n th
e m
arke
t
Can
form
VA
of 0
.4 -
0.8
5 g/
LCo
mpl
ex y
east
nut
rien
t re
quir
ed
Fast
fer
men
tati
on s
peed
in b
arre
ls
Not
sui
tabl
e fo
r ba
rrel
fer
men
tati
on
Slow
er f
erm
enta
tion
tha
n VI
N 1
3U
se V
IN 1
3 if
sug
ars
exce
ed 2
5.5°
B
Dif
ficu
lt t
o st
op f
erm
enta
tion
if R
S is
des
ired
Can
prod
uce
succ
inic
aci
dIn
itia
l sug
ars
mus
t no
t ex
ceed
25°
B
Fast
fer
men
tati
on -
con
trol
tem
p. a
t 25
°C
Stim
ulat
es M
LFG
ood
fruc
tose
uti
lisat
ion
Star
ts v
ery
slow
aft
er c
old-
soak
ing
Fast
fer
men
tati
on -
con
trol
tem
p. a
t 25
°C
Goo
d fr
ucto
se u
tilis
atio
nPr
oduc
es S
O2
- ca
n de
lay
MLF
Hig
h ni
trog
en d
eman
dVe
ry h
igh
alco
hol t
oler
ance
GRA
PE V
ARI
ETY
WIN
E ST
YLE
FERM
ENTA
TIO
N N
OTE
SYE
AST
16
Sacc
haro
myc
es c
erev
isia
eVI
N 7
Sacc
haro
myc
es c
erev
isia
ehy
brid
VIN
13
ANCH
OR
ALCH
EMY
ISa
ccha
rom
yces
spp
.
VIN
200
0Sa
ccha
rom
yces
cer
evis
iae
hybr
id
Sacc
haro
myc
es c
erev
isia
ehy
brid
VIN
13
Sacc
haro
myc
es c
erev
isia
eW
E 37
2
Sacc
haro
myc
es c
erev
isia
ehy
brid
NT 2
02
Sacc
haro
myc
es c
erev
isia
ehy
brid
NT
116
Sacc
haro
myc
es c
erev
isia
ehy
brid
NT
112
Sacc
haro
myc
es c
erev
isia
ehy
brid
NT
50
MER
LOT
SHIR
AZ
PIN
OTA
GE
CIN
SAU
T
Frui
ty a
nd f
lora
l, v
ery
com
plex
- ic
on w
ines
Enha
nces
str
awbe
rry,
che
rry,
ras
pber
ry a
nd b
lack
berr
y ar
omas
Enha
nces
red
ber
ry a
rom
as
Any
styl
e w
ith
suga
rs e
xcee
ding
25°
B
Enha
nces
bla
ckcu
rran
t an
d fl
oral
aro
mas
- ic
on w
ines
Enha
nces
red
ber
ry a
nd f
lora
l aro
mas
Enha
nces
bla
ckbe
rry
and
blac
kcur
rant
aro
mas
Enha
nces
bla
ck f
ruit
(pl
um)
arom
as
Enha
nces
spi
cy,
red
berr
y an
d to
bacc
o ar
omas
Stra
wbe
rry,
ras
pber
ry a
nd c
herr
y ar
omas
Frui
ty a
rom
as a
nd f
lavo
urs
Stra
wbe
rry
and
cher
ry a
rom
as
Cold
sen
siti
ve,
stim
ulat
es M
LF
Can
prod
uce
succ
inic
aci
dIn
itia
l sug
ars
mus
t no
t ex
ceed
25°
B
Stim
ulat
es M
LFG
ood
fruc
tose
uti
lisat
ion
Star
ts v
ery
slow
aft
er c
old-
soak
ing
Fast
fer
men
tati
on -
con
trol
tem
p. a
t 25
°C
Hig
h ni
trog
en d
eman
dVe
ry h
igh
alco
hol t
oler
ance
Cold
sen
siti
ve,
stim
ulat
es M
LF
Can
prod
uce
succ
inic
aci
dIn
itia
l sug
ars
mus
t no
t ex
ceed
25°
B
Fast
fer
men
tati
on -
con
trol
tem
p. a
t 25
°C
Cold
sen
siti
ve,
stim
ulat
es M
LF
Can
prod
uce
succ
inic
aci
dIn
itia
l sug
ars
mus
t no
t ex
ceed
25°
B
Caus
es f
oam
ing
Stim
ulat
es M
LFG
ood
fruc
tose
uti
lisat
ion
Star
ts v
ery
slow
aft
er c
old-
soak
ing
Fast
fer
men
tati
on -
con
trol
tem
p. a
t 25
°C
Can
prod
uce
succ
inic
aci
dAn
y st
yle
wit
h in
itia
l sug
ars
not
exce
edin
g 25
°B
GRA
PE V
ARI
ETY
WIN
E ST
YLE
FERM
ENTA
TIO
N N
OTE
SYE
AST
17
S. c
erev
isia
e / S
. par
adox
ushy
brid
Sacc
haro
myc
es c
erev
isia
eW
E 37
2
Sacc
haro
myc
es c
erev
isia
ehy
brid
NT 2
02
Sacc
haro
myc
es c
erev
isia
ehy
brid
NT
50
S. c
erev
isia
e / S
. par
adox
ushy
brid
Sacc
haro
myc
es c
erev
isia
eW
E 37
2
Sacc
haro
myc
es c
erev
isia
ehy
brid
NT
116
S. c
erev
isia
e / S
. par
adox
ushy
brid
Sacc
haro
myc
es c
erev
isia
eW
E 37
2
Sacc
haro
myc
es c
erev
isia
ehy
brid
NT
50
Sacc
haro
myc
es c
erev
isia
eW
E 37
2
Sacc
haro
myc
es c
erev
isia
ehy
brid
NT 2
02
18
SU
GA
R
TO
A
LC
OH
OL
C
ON
VE
RS
IO
NS
9.92
10.5
4
11.1
6
11.7
8
12.4
0
13.0
2
13.6
4
14.2
6
14.8
8
15.5
0
16.1
2
˚Bal
ling
Act
ual g
/L s
ugar
(˚Ba
lling
x s
peci
fic
grav
. x
10)
170
183
193
206
216
229
240
252
264
275
288
16 17 18 19 20 21 22 23 24 25 26
% A
lc.
v/v
(0.5
5 co
nver
sion
fac
tor)
8.80
9.35
9.90
10.4
5
11.0
0
11.5
5
12.1
0
12.6
5
13.2
0
13.7
5
14.3
0
% A
lc.
v/v
(0.6
2 co
nver
sion
fac
tor)
Refe
renc
es:
Robe
rt P
aul
- w
ww
.win
enet
.com
.au
Zoec
klei
n et
al.
, W
ine
Ana
lysi
s an
d Pr
oduc
tion
Deg
rees
Bal
ling
is n
ot a
cle
ar in
dica
tion
of
the
amou
nt o
f su
gar
pres
ent
in a
mus
t. T
o ob
tain
the
act
ual g
ram
per
litr
e (g
/L) s
ugar
con
cent
rati
on, t
he s
peci
fic
grav
ity
of t
he m
ust
has
to b
e ta
ken
into
acc
ount
.
The
mai
n fa
ctor
s in
flue
ncin
g th
e co
nver
sion
rat
e of
sug
ar t
o al
coho
l inc
lude
:
1. T
he a
ctua
l g/L
sug
ar c
once
ntra
tion
at
the
star
t an
d fi
nish
of
ferm
enta
tion
.2.
The
am
ount
of
alco
hol l
ost
to e
vapo
rati
on d
ue t
o hi
gh f
erm
enta
tion
tem
pera
ture
s an
d th
e ty
pe o
f fe
rmen
tati
on v
esse
l use
d.
Thus
, de
pend
ing
on t
he s
peci
fic
ferm
enta
tion
con
diti
ons,
the
con
vers
ion
rate
can
vary
bet
wee
n 0.
55 a
nd 0
.62.
Hig
her
conv
ersi
ons
have
bee
n ob
serv
edoc
casi
onal
ly.
This
tab
le g
ives
the
pos
sibl
e m
inim
um a
nd m
axim
um a
lcoh
ols
that
can
be
achi
eved
dur
ing
ferm
enta
tion
.
Do not propagate (“mother tank”) a yeast.
Base choice of yeast on fermentation performance first and then on suitability for aspecific grape variety or style of wine.
Rehydrate correctly.
The first 5°Balling of a red wine fermentation should not exceed 25°C.
The last 5°Balling of a red wine fermentation should not exceed 25°C.
The maximum temperature of a red wine ferment should never exceed 30°C.
Avoid a heat peak by not adding DAP at the start of fermentation unless the YAN isbelow 100 mg/L.
Use cold tolerant yeast strains to cold ferment (12 – 15°C).
Avoid abrupt temperature shifts of more than 5°C.
Measure the YAN of the juice – add complex yeast nutrients in stages during thefermentation.
Use lysozyme in red musts with the initial sugar exceeding 25°Balling.
19
HOW TO AVOID STUCK FERMENTATIONS
REHYDRATION OF YEAST
Add 1 kg yeast to10l of warm water or awater/juice mixture
(30% juice) and mix gently.
Allow to stand for10 - 20 minutes.
±15 min
Stir to dispersethe yeast.
35-38˚C
Cool to within 10ºC ofthe juice temperature
before adding tothe must.
cool
stir
20
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