Anchor Exotics SPH is a product of the yeast hybridization program of The Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. It is a hybrid between S. cerevisiae and S. paradoxus. S. paradoxus is the closest relative to S. cerevisiae and can be found on grapes. This hybrid inherited the aromatic capabilities of both its parents, thereby expanding the aromatic potential and complexity from what S. cerevisiae strains have to offer.
White wines produced using this yeast are described as having exotic aromas and flavors, as well as good mouthfeel. It enhances guava, passion fruit, tropical and stone fruit aromas and flavors. Exotics SPH is cold sensitive and ferments at a steady rate in barrels.
Red wines produced using this yeast, particularly Syrah and Merlot, have shown aromas of cherry, floral, cocoa and strawberries. They are also described as full-bodied, well-balanced, complex and intense. Optimum temperature range in reds is 18-28°C(64-83°F).
Exotics SPH has been found to produce elevated levels of glycerol (9-13 g/L), which can potentially lead to lower alcohol conversions in high sugar musts. It has an alcohol tolerance up to 15.5% (v/v) with medium nitrogen requirements. It has low VA and SO2 production. It can also partially degrade malic acid and is known to facilitate and enhance malolactic fermentation.
|Relative Nitrogen Needs||Medium|
|Temperature Range||64-83° F|
|Sensory Effects||Degrades Malic Acid|