ABOUT US
Anchor Oenology
The Anchor Oenology Business Unit forms part of the Anchor Yeast mother company that is situated in Cape Town, South Africa, the heart of the South African Winelands. Anchor has a rich and longstanding reputation as an international supplier of quality, innovative and unique yeast strains for winemaking. Over the course of the last nearly 50 years, this excellence has grown to cultivate a portfolio that now also includes leading new world wine yeast nutrients and unique bacteria cultures for malolactic fermentation.
The distribution of the Anchor product range is proudly managed and facilitated by Oenobrands, our sister company situated in Montpellier, France. Oenobrands was created in 2010 as a result of a joint venture between Anchor and DSM Food Specialties in the Netherlands.
The Anchor product portfolio is proudly dedicated to achieving fermentation excellence.
International Distribution Network
Via Oenobrands and their management of a dedicated worldwide distribution network, Anchor products are available in 34 countries on five continents around the world. As part of this global network, Anchor Oenology is supported by an international team of technical sales consultants. The sole purpose of this dedicated network is to provide you with a variety of innovative tools, developed through dedicated and validated research, which will assist you in producing the best wine quality possible.
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Anchor has a reputation as an international supplier of quality, innovative and unique yeast strains for winemaking. Over the course of the last 15 years, we have extended this reputation in order to cultivate a portfolio that now also includes leading new world wine yeast nutrients and unique bacteria cultures for malolactic fermentation.
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CUSTOMER FEEDBACK
Reon Richter – Darling Cellars
Really enjoy the yeast, they are reliable and results are great every time. Never had any problems with Anchor and they always try to help out as quickly as possible.
Chris Crafford – Van Loveren
Best yeast by far.
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.
