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.

PRODUCTS

Categories

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.

Latest downloads

  • AO Guia De Vendimia 2022 (Argentina)  [download]
  • AO Harvest Guide 2022 (New Zealand)  [download]
  • AO Harvest Guide 2021-2022 (USA)  [download]

CUSTOMER FEEDBACK

  • A Eygelaar – Lutzville Vineyards

    You are solid.

  • 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.

  • Toit Wessels – Ridgeback Wines

    I have been using Anchor Yeast as my source of premium wine yeast for the past 15 years. I feel the product is best suited to the South African conditions, which include grape composition and requirements particular to our part of the world. I have found that ensuring the correct yeast selection and accompanying nutrition has a much greater influence on my final wine quality than any other products used in the winemaking process.

LATEST RESEARCH

  • Regionality in Australian Shiraz

    In this study, researchers wanted to gain more insight into the ‘terroir effect’ of different regions on Shiraz wines.  They wanted to determine what chemical compounds were responsible for certain sensory characteristics.

    Read the full article.
  • Late pruning and warmer temperatures – effect on Shiraz wine

    In this project, researchers evaluated the interaction between delayed pruning and rising temperatures on the chemical and sensory characteristics of Shiraz.

    Read the full article.
  • Impact of added oenological tannins on red wine quality to counteract Botrytis

    Oenological tannins were investigated in this study for their potential as an alternative to sulphur dioxide against laccase oxidation.

    Read the full article.