It will be a year of celebration for Anchor Oenology as their mother company, Anchor Yeast – South Africa’s premier yeast producer since 1923 – turns 100 this year.
The Anchor Cape Town Team celebrating 100 years of innovation.
For almost 50 of those 100 years, Anchor Oenology has been a proud partner in the South African wine industry. With the special milestone of their 100th birthday, the company looks back at its proud history of groundbreaking innovation milestones:
1975: The world’s first commercially produced wine yeast
1991: The world’s first commercial hybrid wine yeast – LEGACY VIN 13
1997: Anchor starts exporting active dried wine yeast
2008: The world’s first yeast blends – ALCHEMY I & II
2010: The world’s first Saccharomyces paradoxus/cerevisiae interspecies yeast hybrid, EXOTICS MOSAIC, and bacteria blend for malolactic fermentation, DUET AROM.
Anchor Oenology also established an international footprint with the creation of Oenobrands, responsible for distributing the Anchor brand.
2018: The world’s first Saccharomyces cariocanus/cerevisiae interspecies yeast hybrid: EXOTICS NOVELLO
During the past century, many things have changed, but one truth has always remained: Anchor’s absolute dedication to providing quality winemaking ingredients and products.
This statement used to only apply to robust, hybrid yeast strains bred specifically for South African winemaking conditions, but their portfolio has since grown to include much more than yeast.
Still wine products
Anchor has grown over the last 100 years to include a wide variety of products for the production of high quality still white, rosé and red wines.
These include nutritional products to improve fermentation, yeast for alcoholic fermentation, bacteria for malolactic fermentation, enzymes to improve processing and quality, products for settling and flotation, tannins to enhance wine quality, products to fine wine, products to stabilise wine, mannoproteins to improve wine quality and sulphur products to protect the finished wine.
Sparkling wine products
Due to their successful collaboration with the Institut OEnologique de Champagne (IOC), Anchor Oenology also offers a complete portfolio for the production of high quality sparkling wines.
Anchor Oenology specialises in all the processes for the production of quality base wines: press and downstream processing, clarification and juice fining, primary fermentation, malolactic fermentation, protection and fining.
They also specialise in every step required for a successful second fermentation: fermentation, bottling and disgorgement.
All of this information and much more is available in the following newly released guides:
- ANCHOR OENOLOGY PRODUCT CATALOGUE 2023: Products for still white, rosé and red wines
- SUPPORTING YOU FROM BASE WINE TO BUBBLES 2023: Products for sparkling wines
These guides are freely available to download on Anchor Oenology’s website.
Contact Anchor Oenology at: www.anchoroenology.com or oenology@anchor.co.za
