BRI Trial Wines Report
In collaboration with our key suppliers Oenobrands and Anchor Oenology, trials were conducted with the Bragato Research Institute over three consecutive seasons (2021, 2022 and 2023). These trials were conducted on Marlborough Sauvignon Blanc (’21 & ’22) and Pinot Gris (’23), with the objective to demonstrate the repeatable performance of our key thiol and ester producing strains from the Fermivin and Anchor range. These trials were coordinated in comparison with reference yeasts known for enhanced levels of thiols and esters.
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Anchor Alchemy I
Alchemy I enhances fruity and floral esters and to a lesser extent, volatile thiols 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 Chardonnay, Chenin blanc, Verdelho, Riesling, Pinot gris and tropical style Sauvignon blanc.
Anchor Alchemy II
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 that release and convert the volatile thiols. 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.
Anchor VIN 7
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.
Anchor VIN 13
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, Roussanne and all Muscat grape varieties. VIN 13 is also ideal for the production of aromatic rosés from all red grape varieties.
Fermivin 4F9 produces a wine with very intense, mainly exotic fruit aromas. Fermivin 4F9 releases large quantities of polysaccharides, and is therefore recommended for making white wine aged on fine lees. This yeast is for winemakers who want to improve wine body and volume.
Fermivin TS28 is a yeast for aromatic and crisp sauvignon blanc type wines. Fermivin TS28 optimises the release of thiol-type aroma precursors such as boxwood, gooseberry & mineral. This strain is therefore ideal for producing medium-range and high-end wines. Fermivin TS28 also helps achieve roundness and a balanced mouthfeel.
Fermivin Vineae is a Hanseniaspora vineae yeast for white, rosé, red, still and sparkling wines as well as ciders. It is used to increase aroma, complexity and texture. It can ferment up to 10% volume alcohol. The lysis of the cells is six times faster than S. cerevisiae. This reduces lees ageing in barrel or tank to improve mouthfeel and aroma bouquet. It ferments slowly, thus it’s good for barrel fermentation with low cool refrigeration requirement
Natuferm Bright is a yeast nutrient for enhanced aroma production in white and rosé wines. Natuferm Bright is a yeast autolysate. It is very high in amino acids, which have an important role in assisting the yeast to release thiols during alcoholic fermentation. Its high ergosterol content – essential for yeast cell functioning – also make it a suitable nutrient for extreme fermentation conditions.
These Marlborough based trials demonstrated the ability of our trusted ester and thiol producing strains to produce aroma and flavour profiles that continue to provide varietal typicity and intensity to New Zealand wines.
In our Sauvignon Blanc trials, the Anchor and Fermivin strains used had enhanced levels of thiol expression with the capacity between strains to manage relative levels of 3MH, 3MHA and 4MMP. The trials highlighted the potential of our Anchor and Fermivin yeast strains to manage the stylistic direction and explore the sub-regional potential of Sauvignon Blanc and other thiolic grapes in New Zealand winemaking regions.
Our Pinot Gris trial highlighted the capacity of the Anchor and Fermivin strains trialled to create winemaking opportunities to direct the concentration and character of the key esters that underpin Pinot Gris and other aromatic wine styles.
Reach out to the team at Winequip New Zealand for more information on the trial.