{"product_id":"anchor-exotics-mosaic","title":"ANCHOR EXOTICS MOSAIC","description":"\u003ch2\u003eANCHOR EXOTICS MOSAIC – Hybrid-wine yeast for aromatic wines\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eANCHOR EXOTICS MOSAIC\u003c\/strong\u003e is an innovative wine yeast for the production of complex, expressive wines with an exotic aroma profile. The hybrid yeast of \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e and \u003cem\u003eSaccharomyces paradoxus\u003c\/em\u003e Combining the aromatic properties of both yeast strains, this extends the sensory potential in winemaking.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eANCHOR EXOTICS MOSAIC for white wine\u003c\/h3\u003e\n\n\u003cp\u003eFor white wine production, ANCHOR EXOTICS MOSAIC is particularly recommended for wines fermented in wooden barrels from \u003cstrong\u003eChardonnay, Chenin Blanc and Viognier\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eANCHOR EXOTICS MOSAIC for red wine\u003c\/h3\u003e\n\n\u003cp\u003eAlso for red wine production, ANCHOR EXOTICS MOSAIC offers interesting possibilities. The yeast is particularly suitable for \u003cstrong\u003eSyrah, Merlot and Pinotage\u003c\/strong\u003e and supports the production of complex, aromatic and full-bodied red wines.\u003c\/p\u003e\n\n\u003cp\u003eSpecial 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.\u003c\/p\u003e\n\n\u003ch3\u003eBenefits of ANCHOR EXOTICS MOSAIC wine yeast\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eHybrid yeast of Saccharomyces cerevisiae and Saccharomyces paradoxus\u003c\/li\u003e\n\u003cli\u003eFor the production of complex aromatic wines\u003c\/li\u003e\n\u003cli\u003eEspecially suitable for fermentation in wooden barrel\u003c\/li\u003e\n\u003cli\u003eExotic fruit flavourings of white wine\u003c\/li\u003e\n\u003cli\u003eGuava notes, passion fruit, tropical fruit and stone fruit\u003c\/li\u003e\n\u003cli\u003eSuitable for Chardonnay, Chenin Blanc and Viognier\u003c\/li\u003e\n\u003cli\u003eSuitable for Syrah, Merlot and Pinotage\u003c\/li\u003e\n\u003cli\u003eSupports a full-bodied and balanced mouth feel\u003c\/li\u003e\n\u003cli\u003eHigh glycerol production\u003c\/li\u003e\n\u003cli\u003eLow formation of volatile acids\u003c\/li\u003e\n\u003cli\u003eNo to very low SO2 production\u003c\/li\u003e\n\u003cli\u003eAverage nitrogen demand\u003c\/li\u003e\n\u003cli\u003eFor professional white and red wine production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eTechnical characteristics\u003c\/h3\u003e\n\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eIndication\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eYeast strains\u003c\/td\u003e\n\u003ctd\u003eSaccharomyces cerevisiae × Saccharomyces paradoxus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKiller phenotype\u003c\/td\u003e\n\u003ctd\u003ePositive\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRecommended dose\u003c\/td\u003e\n\u003ctd\u003e30 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOptimal fermentation temperature white wine\u003c\/td\u003e\n\u003ctd\u003e18–20 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOptimal fermentation temperature Red wine\u003c\/td\u003e\n\u003ctd\u003e18–28 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCold tolerance\u003c\/td\u003e\n\u003ctd\u003e18 °C as specified by the manufacturer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance at 20 °C\u003c\/td\u003e\n\u003ctd\u003eNot more than 15,5 % vol.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOsmo-tolerance\u003c\/td\u003e\n\u003ctd\u003e25 °C Brix\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGlycerol production white wine\u003c\/td\u003e\n\u003ctd\u003eApproximately 9–10 g\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGlycerol production red wine\u003c\/td\u003e\n\u003ctd\u003eApproximately 9–13 g\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolatile acid\u003c\/td\u003e\n\u003ctd\u003eGenerally less than 0,4 g\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSO2 production\u003c\/td\u003e\n\u003ctd\u003eNone to very little\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eResources\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePectinolytic activity\u003c\/td\u003e\n\u003ctd\u003eExisting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eDosage and application\u003c\/h3\u003e\n\n\u003cp\u003eThe recommended dosage is \u003cstrong\u003e30 g\/hl\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe 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:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite wine:\u003c\/strong\u003e 18–20 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed wine:\u003c\/strong\u003e 18–28 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003ePackaging and storage\u003c\/h3\u003e\n\n\u003cp\u003eANCHOR EXOTICS MOSAIC is vacuum packed in one \u003cstrong\u003e250 g pack\u003c\/strong\u003e available.\u003c\/p\u003e\n\n\u003cp\u003eThe yeast in the unopened original packaging cool and dry at \u003cstrong\u003e5–15 °C\u003c\/strong\u003e storage. Keep the packaging closed until use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eANCHOR EXOTICS MOSAIC\u003c\/strong\u003e 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.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"0,250 kg","offer_id":57487601369353,"sku":null,"price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0652_Anchor_Mosaic_Exotics.png?v=1792854356","url":"https:\/\/kellermeister.de\/en\/products\/anchor-exotics-mosaic-81881865","provider":"Kellermeister.de","version":"1.0","type":"link"}