Exotics SPH

#15213   250 g

Exotics SPH

Chardonnay, Viognier, Chenin Blanc, Syrah, Merlot, Tempranillo, Grenache

S. cerevisiae and S. paradoxus hybrid

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 to15.5% (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.

Technical Documents


This is my second harvest fermenting Chardonnay with Anchor Exotics SPH. In comparison, tank and barrel fermentations display intense tropical fruit aromas and flavors, complemented with expansive mouthfeel. This yeast strain alone has given my Chardonnay a definite advantage.

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Nick Ferrante, Ferrante Winery & Vineyard, Geneva, Ohio


"Blanc du Bois is a varietal that grows great in south Texas. We don’t have to worry about freezes down here, so wineries can be sure that they will get a crop every year. It is already known that Blanc du Bois is a very versatile variety. We make seven different wines from it. From a dry, semi-dry and blush, to port and Madeira. I tried for the first time last year to ferment with the Exotics SPH yeast on our Estate Blanc du Bois and it’s by far the best vintage that we’ve ever made. The wine has even more tropical fruit flavors than previous vintages (like pineapple and guava) and the wine overall has more complexity and longer finish. This year I will be using it on all my Blanc du Bois batches.

Marta Sanchez Lastowska, Haak Vineyards & Winery, Santa Fe, TX