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Yeast

Various yeasts suited for wine and cider production


Anchor | | VIN 7
Yeast for white wine production

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 Sauvignon Blanc, Chenin blanc and Riesling.




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Anchor | | VIN 13
Yeast for white wine production

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 Rosé’s from all red grape varieties.




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Anchor | | N96
Yeast for white wine production

N96 is a neutral wine yeast which allows varietal character to dominate the wine aroma.

It is well suited for the production of Sparkling Wine and Ice Wine




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Anchor | | NT116
Yeast for white wine production

NT 116 is ideal for the production of white wines for early release on the market. It enhances volatile thiol aromas (passion fruit, grapefruit and guava) and produces acetate esters (tropical fruit salad).

It specifically enhances the zesty (citrus) aromas in wines. NT 116 is recommended for vinifying Chardonnay, Chenin blanc, Sauvignon blanc, Verdelho and Pinot Gris.

 

(NT116 is also suited for the vinification of red varieties - see NT 116 for red wine production further down)




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Anchor | | VIN 2000
Yeast for white wine production

VIN 2000 is recommended for the production of “rich and ripe” style Chenin Blanc (fresh pineapple, paw-paw and citrus aromas), wooded Chardonnay (citrus aromas) and wooded/ barrel fermented  Sauvignon Blanc (passion fruit, guava and tropical aromas).

                       

Ferments slower than VIN 7, VIN 13 and NT 116 so can be used in barrels.

 

 




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Anchor | | Alchemy I
Yeast blend for white wine production

 Anchor Alchemy I enhances esters (fruity, floral) in white wines.

This effect 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 Sauvignon Blanc, Chardonnay, Chenin  Blanc, Verdelho, Riesling and Pinot Gris.

 

 




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Anchor | | Alchemy II
Yeast blend for white wine production

Anchor Alchemy II enhances volatile thiols (box wood, passion fruit, grapefruit, gooseberry and guava aromas) in white wines.

This effect 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 Sauvignon Blanc, Colombard, Chenin Blanc and Verdelho




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Anchor | | EXOTICS
Yeast for white wine production

Anchor Exotics SPH is a product of the yeast hybridization program of The Institute for Wine Biotechnology, Stellenbosch University, South Africa. Anchor Exotics SPH is a hybrid between S. cerevisiae and S. paradoxus. S. paradoxusis the closest relative to S. cerevisiae and is found on grapes. This hybrid inherited the aromatic capabilities of both its parents, thereby expanding the romatic potential and complexity of what pure S.cerevisiaes have to offer.

 

Wines produced by this yeast are described as having exotic aromas and flavours. Anchor Exotics SPH is recommended for the production of barrel fermented Chenin Blanc, Chardonnay and Viognier. It enhances guava, passion fruit, tropical fruit salad and stone-fruit aromas and flavours. It is cold sensitive and ferments at a steady rate in barrels, producing good mouth feel. 

           

 (Exotics can also be used for the vinification of redgrapes - see further down for details)

 




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Anchor | | NT 50
Yeast for red wine production

NT 50 enhances red berries (strawberry, raspberry and cherry), black berries (blackberry and black currant) 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, Grenache, Pinot noir, Pinotage and Gamay noir.  




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Anchor | | NT116
Yeast for red wine production

 

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 black currant aromas in Shiraz and Cabernet Sauvignon, and red berry aromas in Merlot.      

   

 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 black currant aromas in Shiraz and Cabernet Sauvignon, and red berry aromas in Merlot.      

 

 

  

 

 




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Anchor | | WE 372
Yeast for red wine production

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 (50°F).




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Anchor | | NT 202
Yeast for red wine production

NT 202 enhances red berry and minty aromas in Cabernet Sauvignon, red berry aromas in 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, 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.

 

 




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Anchor | | EXOTICS (RED)
Yeast for red wine production

Anchor Exotics SPH is a hybrid between S. cerevisiae and S. paradoxus. S. paradoxus is the closest relative to S. cerevisiae and is found on grapes. This hybrid inherited the aromatic capabilities of both its parents, thereby expanding the aromatic potential and complexity of what pure S. cerevisiaes have to offer. Wines produced by this yeast are described as having exotic aromas and flavours. Anchor Exotics SPH is recommended for the production of Shiraz, Cabernet Sauvignon, Cabernet Franc, Merlot and Pinot Noir. It gives intense fruity complex flavours with spicy notes. It is cold sensitive and ferments at a steady rate producing good mouth feel.

 




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