ABOUT US

Anchor Oenology

The Anchor Oenology Business Unit forms part of the Anchor Yeast mother company and is situated in the Western Cape, the heart of the South African Winelands. We pride ourselves on being a manufacturer and distributor of not just the leading new world wine yeast brand, but also providing the South African beverage industry with a variety of wine ingredients, including bacteria, enzymes, nutrients, tannins, mannoproteins and processing aids, as well as a dedicated sparkling wine and Cap Classique portfolio.

Our focus is on providing you with a variety of innovative tools, developed through dedicated and validated research, to assist you in producing the best wine quality possible.

Our team

We are a dedicated team consisting of the Director, International Product Manager, administrative staff, as well as Technical Sales Managers, which provide the wine producing cellars across South Africa support from the grape to the glass. Our team also supports our network of international distributors.

PRODUCTS

Categories

We pride ourselves on being a manufacturer and distributor of not just the leading new world wine yeast brand, but also providing the industry with a variety of wine ingredients. Our focus is on providing you with a variety of innovative tools, developed through dedicated and validated research, to assist you in producing the best wine quality possible.

Latest catalogues

  • AO Catalogue 2022  [download]
  • AO Harvest Spotlight 2022  [download]
  • AO Base Wine to Bubbles 2022  [download]

WHAT’S NEWS

  • Want enhanced red wine colour?

    5 April 2022

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  • Create your red wine legacy

    25 March 2022

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  • Selecting the best red wine enzyme and fermentation tannin

    18 March 2022

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OUR NEWSLETTER

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CUSTOMER FEEDBACK

  • Johan Weideman – Namaqua Wines

    Kan altyd vertrou op VIN 7, VIN 13 en WE 372.

  • Izak de Vries – De Wetshof Estate

    Thanks for always helping to make a plan!

LATEST RESEARCH

  • The role of phenolic levels in sparkling wines: optimisation of juice yield extraction in sparkling wine production

    The sensorial thresholds of phenolics in sparkling wines are not well established and further research on the topic can be very useful for the wine industry. The aim of the project is to investigate the influence of phenolics on the [...]

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  • Impact of bottle colour, temperature and light exposure on rosé wine

    This research studied the impact of bottle colour, light exposure and temperature on rosé wine quality. Four rosé wines with different organoleptic characteristics and chemical composition (colour, phenolic, sugar and alcohol content) were bottled in clear and green bottles and [...]

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  • Know thy enemy: oxygen or storage temperature?

    The interactive effects between oxygen additions normally experienced during bottling and temperatures that wine are exposed to during bottle ageing, have not received sufficient attention, especially in terms of sensorial development of the wine. The main aim of this work [...]

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