ANCHOR EXOTICS MOSAIC
€28,50
Regular price
Sale price
€28,50
ANCHOR EXOTICS MOSAIC – Hybrid-wine yeast for aromatic wines
ANCHOR EXOTICS MOSAIC is an innovative wine yeast for the production of complex, expressive wines with an exotic aroma profile. The hybrid yeast of Saccharomyces cerevisiae and Saccharomyces paradoxus Combining the aromatic properties of both yeast strains, this extends the sensory potential in winemaking.
The yeast was developed as part of the yeast hybridization program of the Institute for Wine Biotechnology at Stellenbosch University in South Africa. It is particularly suitable for the development of wines in wooden barrels and supports the development of complex aromas as well as a full-bodied, balanced mouth feel.
ANCHOR EXOTICS MOSAIC for white wine
For white wine production, ANCHOR EXOTICS MOSAIC is particularly recommended for wines fermented in wooden barrels from Chardonnay, Chenin Blanc and Viognier.
The yeast promotes an exotic aroma profile with notes of guava, passion fruit, tropical fruit salad and stone fruit. The uniform fermentation in the wooden barrel supports a pleasant mouth feel and a complex wine style.
ANCHOR EXOTICS MOSAIC for red wine
Also for red wine production, ANCHOR EXOTICS MOSAIC offers interesting possibilities. The yeast is particularly suitable for Syrah, Merlot and Pinotage and supports the production of complex, aromatic and full-bodied red wines.
Special properties include increased glycerol production and partial metabolism of malic acid. Under certain conditions, this can support bio acid degradation. In experiments, a degradation of up to 17% of malic acid was observed.
Benefits of ANCHOR EXOTICS MOSAIC wine yeast
- Hybrid yeast of Saccharomyces cerevisiae and Saccharomyces paradoxus
- For the production of complex aromatic wines
- Especially suitable for fermentation in wooden barrel
- Exotic fruit flavourings of white wine
- Guava notes, passion fruit, tropical fruit and stone fruit
- Suitable for Chardonnay, Chenin Blanc and Viognier
- Suitable for Syrah, Merlot and Pinotage
- Supports a full-bodied and balanced mouth feel
- High glycerol production
- Low formation of volatile acids
- No to very low SO2 production
- Average nitrogen demand
- For professional white and red wine production
Technical characteristics
| Characteristic | Indication |
|---|---|
| Yeast strains | Saccharomyces cerevisiae × Saccharomyces paradoxus |
| Killer phenotype | Positive |
| Recommended dose | 30 g/hl |
| Optimal fermentation temperature white wine | 18–20 °C |
| Optimal fermentation temperature Red wine | 18–28 °C |
| Cold tolerance | 18 °C as specified by the manufacturer |
| Alcohol tolerance at 20 °C | Not more than 15,5 % vol. |
| Osmo-tolerance | 25 °C Brix |
| Glycerol production white wine | Approximately 9–10 g/l |
| Glycerol production red wine | Approximately 9–13 g/l |
| Volatile acid | Generally less than 0,4 g/l |
| SO2 production | None to very little |
| Nitrogen demand | Resources |
| Pectinolytic activity | Existing |
Dosage and application
The recommended dosage is 30 g/hl.
The specific application depends on the type of wine, the fermentation conditions and the desired aroma profile. The optimal fermentation temperature differs between white and red wine:
- White wine: 18–20 °C
- Red wine: 18–28 °C
Packaging and storage
ANCHOR EXOTICS MOSAIC is vacuum packed in one 250 g pack available.
The yeast in the unopened original packaging cool and dry at 5–15 °C storage. Keep the packaging closed until use.
ANCHOR EXOTICS MOSAIC is an interesting choice for winemakers who want to open up new aromatic possibilities when fermenting in a wooden barrel and produce complex, full-bodied white and red wines.