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 2023  [download]
  • AO Base Wine to Bubbles 2023  [download]
  • AO Harvest Spotlight 2023: Bacteria and MLF  [download]

WHAT’S NEWS

  • Technical Seminar Week – November 2022

    31 October 2022

    Read the full newsletter.
  • Cap Classique Technical Seminar 2022

    10 June 2022

    Read the full newsletter.
  • Volatile acidity production and Legacy VIN 7

    25 May 2022

    Read the full newsletter.

OUR NEWSLETTER

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CUSTOMER FEEDBACK

  • Danie van der Westhuizen – Brandvlei Cellar

    Great products.

  • Charles Hopkins – De Grendel Wine Estate

    We mainly use VIN 13 on Sauvignon blanc, Viognier and Pinot gris. We select to use this strain for its great reliability and its ability to easily ferment high sugar concentrations to dryness. VIN 13 gives us strong mango, tropical flavours, lots of yellow fruit, whereas other yeasts give more citrus.

LATEST RESEARCH

  • Bio-protection in the pre-fermentative stage of winemaking

    Learn how Gaïa, our non-Sachharomyces yeast from IOC, can be used for bio-protection and reduced sulphur usage.

    Read the full article.
  • Organic yeast nutrients and Chardonnay aroma

    Have a read how organic nutrition, like out Natuferm range, can enhance your white wine aroma.

    Read the full article.
  • The role of thiamine in sluggish fermentations and crushed dreams

    Have a look at how complex nutrients enriched with thiamine can assist in preventing sluggish fermentations.

    Read the full article.