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.
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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.
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CUSTOMER FEEDBACK
Rudolf de Wet – Namaqua Wines
Time and time again, does not matter the vintage, Anchor yeast tanks always prove to be the BETTER above the rest.
Paul Gerber – Colmant Cap Classique and Champagne
IOC has always offered a complete package and the products are excellent. The technical feedback is always efficient and precise.
LATEST RESEARCH
Bottle fermented sparkling wine: cork or crown closures during the second fermentation?
Bottle-fermented sparkling wine producers are continuously striving to increase quality and produce niche products. One production tool that could be used is a cork closure instead of a crown cap closure during the second fermentation and maturation on yeast lees.
Effect of cover crops and irrigation on grapevine and berry physiology – Tempranillo
This study took place over two seasons in Tempranillo grapevines in a vineyard in South Portugal, where a cover crop was sown in the inter-rows of half the study area (SCC) while maintaining resident vegetation in the remaining (RV). Five [...]
