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
Prof. Maret du Toit – Stellenbosch University
At the beginning our only research concern was to select bacteria that could complete MLF. The next step was to complete MLF with added benefits such as low biogenic amine production. Now that this has also become a reality, we are a step ahead of everyone with Duet Arom, a blend of Oenococcus oeni and Lactobacillus plantarum – offering winemakers a unique solution that not only completes all the ‘givens’…the cherry on the cake has to be the additional unexpected aromatic bouquet which increases the value of the wine.
Izak de Vries – De Wetshof Estate
Very happy with the same day/next day delivery system during harvest.
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 [...]
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 [...]
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 [...]
