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

  • Goodbye to 2021

    16 December 2021

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  • Brand new website launch

    8 December 2021

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  • POPI act compliance

    2 July 2021

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OUR NEWSLETTER

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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.

    Read the full article.
  • Wine fermentation performance of indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus strains

    The objectives of this work were to test two indigenous yeasts in a cellar on a pilot scale. The yeasts were a strain of Saccharomyces cerevisiae and a strain of Saccharomyces paradoxus. 

    Read the full article.
  • 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 [...]

    Read the full article.