WINE YEASTTHE LEADING NEW WORLD WINE YEAST BRAND

A N C H O RH A R V E S TB O O K2 0 1 3

Contents

The Wine Team01

INDUSTRY FEEDBACK / HARVEST 2012

Rapidase Rosé & Fermicru Rosé:The one and only Rosé wine synergy solution

02

Natuferm:A nutrient to boost yeast aroma production

07

N E W P R O D U C T S

Claristar:Stabilise & improve your wines

09

L A U N C H

In-Line Ready:You may never have to rehydrate your yeast again!

11

Oenotools:Download our free app.

13

D O W N L O A D

Anchor Co-Inoculant Bacteria:Simple, Secure, Speedy and Super-Aromatic

15

A R T I C L E

Ordering & Banking details20

G E N E R A L

Administrative Officer

KATHY KEDZIOR 021 534 1351kkedzior@anchor.co.za

Ordering and deliveries

SEBASTIAN PETERSEN 021 534 1351spietersen@anchor.co.za

The Wine Team

Wine Business Director

MARGARET FUNDIRA (M.Sc. MBA) 082 883 4439mfundira@anchor.co.za

Technical Consultant

ELDA LERM (M.Sc) 082 903 0694elerm@anchor.co.za

Technical Consultant

BERNARD MOCKE (M.Sc) 082 881 2943bmocke@anchor.co.za

International Brand Manager

LIDA MALANDRA (M.Sc) 082 907 0171lmalandra@anchor.co.za

Technical Consultant

MMULE MASALESA (B.Sc) 082 882 3539mmasalesa@anchor.co.za

All queries

ANCHOR WINE YEAST OFFICE 021 534 1351wineyeast@anchor.co.za

01

I N D U S T R Y F E E D B A C K / HARVEST 2012

The first Synergistic Enzymeyeast solution for Rosé wines

02

The South African 2012 harvest saw the introduction of theworld’s first enzyme and yeast combo specifically developedby Oenobrands for the production of top Rosé wines.

RAPIDASE® ROSÉ has been extensively tested by the ‘Centredu Rosé’ in France and by winemakers from Europe andArgentina. Some of the unique RAPIDASE ® ROSÉ attributesthat made winemakers rosy-cheeked were; an optimal set ofside activities for quality and yield improvement, lowanthocyanase levels and the benefit of a once-off addition.

Oenobrands’ new yeast, FERMICRU ® ROSÉ, allowed new worldwinemakers to experiment with two styles of Rosé; PinotageRosé with raspberry, strawberry and cherry flavour or CabernetSauvignon, Merlot and Shiraz Rosé with red berry flavour andtypical thiol character relevant to these cultivars.

As per usual, many of the winemakers decided to create theirown combos, with excellent Rosé being the result!

Some bought the full combo while others boughteither the enzyme or the yeast. All of thewinemakers that used the product were happywith the performance of the products. Wines

that were made included Merlot, Pinotage,Shiraz, Cabernet franc and Cabernet Sauvignon.

All the wineries that bought the enzyme and used it werevery happy (except one winery where the cooling decided

to go on strike during the harvest) and apart fromsome other minor hiccups (like no controls oran intern that forgot to add the enzyme), the

product was very well received and we had 100%satisfaction. Definite improvements were seen in terms ofcolour stability, aroma and fermentation rate.

Equally well received were the Pink Ladies! They travelled with usfrom winery to winery and suffice to say, the winemakers (particularlythe male winemakers) were more than happy to see the charmingyoung ladies. Aptly dressed in pink, the Pink Ladies contributed a fairshare of the excitement that surrounded the launch of Synergy Rosé.

RAPIDASE® ROSÉ

03

1.THE ENZYME

RAPIDASE® ROSÉ can, depending on the winemaking process,

be applied either directly onto grapes or after pressing. Applying

the enzyme onto the grapes will first favour the extraction of

aroma compounds and/or precursors and increase juice yields

(around 9% according to trials organised in France in 2009).

Secondly, without the need of a second addition, RAPIDASE®

ROSÉ facilitates and accelerates must clarification. Monitoring

maceration temperatures and duration allow the winemaker full

control over colour levels.

A sole application on must enables both thorough settling, necessary

for producing ester-type aromas, and targeted extraction of aromatic

compounds from the grape skin and pulp particles in suspension.

With these two possible applications, RAPIDASE® ROSÉ can be

fully integrated into any rosé production itinerary. In general,

enzyme addition saves time, a sizeable advantage in a market

where speed is a key success factor. Moreover, speeding up the

process has a positive impact on wine quality by allowing less

oxidation.

2.THE YEAST

The second part of this synergistic

solution is the yeast strain FERMICRU®

ROSÉ, that produces on must previously

clarified with RAPIDASE® ROSÉ (the

production of ester-type aromas

requires advanced clarification), a large

quantity of aromatic compounds

synonymous with red berries, white

flesh fruits and caramel. This effect

has been validated analytically, as well

ROSÉ WINE HYPE!

Rosé wines are an integralpart of the international wine

market. They occupy agrowing portion of the

‘popular premium’ segment.Being aware of the

importance of this fastgrowing sector, OENOBRANDShas concentrated its effortson providing solutions, aimingto help the winemaker toproduce fruity, red berry-

type rosé wines!

Using the principle that hasbecome one of

OENOBRANDS’ undeniablestrengths, this solution is

based on pairing an enzymeand yeast that act in synergy.

fermentationbenefits:

aroma

filtrationyields

fasterprocessing

reducedoxidation

no impacton colour

drain juice

UNIQUE TO RAPIDASE ® ROSÉ

Optimal set of side activities

for quality and yield

improvement, enhancing the

fruity character and the

protection of the colour in a

once-off addition.

as in tastings of wines produced with a variety of winemaking

techniques in institutes and in numerous wineries.

The combination of OENOBRANDS’ in-depth knowledge of enzymatic

reactions, grape berry compounds and winemaking processes, allowed

the formulation of the RAPIDASE® range according to desired

benefits and targeted wine profile. In order to induce the desired

ratio of principal, as well as essential secondary activities, each

enzyme production strain is selected with the same care we use

for enological yeast strains. Our enological enzymes are produced

by Aspergillus niger or Trichoderma harzianum in fermenters under

aerobic conditions. The enzymatic product is isolated by filtration

and concentrated by ultra filtration, all done by the DSM Food

Specialties state-of-the-art food enzyme production facility.

These modern aids are accessible to any winemaker willing to

improve their control over the production of popular and

premium wines.

Negligible levels of cinnamyl esterase

In white and rosé wines, vinyl phenols cause nail polish and paint

odours. In low concentrations these compounds spoil the aromatic

subtlety of a wine.

RAPIDASE® NFCE enzymes used for white or rosé wines limits the

formation of volatile phenols.

Negligible levels of anthocyanase

In red wines, anthocyanins responsible for the colour are

stabilised by covalent linkage with a glucose unit.

Anthocyanases hydrolyse these links, which destabilize the

colour. RAPIDASE® red maceration enzymes are produced

by fungal strains that naturally produce anthocyanase activity

far below the concentration that becomes harmful to red wine

colour.

FERMICRU® ROSÉ is aSaccharomyces cerevisiaeyeast strain with a significantproduction capacity for esters,ethyl esters (red fruits, whitefleshed fruits) and higheralcohol acetates (pineapple,rose) producing notes of redfruit, white flesh fruit andcaramel and a remarkablemouthfeel.

FERMICRU® ROSÉ can beadded in pre-ferment skincontact or after direct press. The yeast gives the bestexpression of the ‘fruity roséwine’ profile for turbiditylevels between 50 and 100 NTUand for temperatures between14 and 18˚C.

04

Intensityof aroma

Balance

Persistence

Volume

Fruitiness

Freshnessof fruityaroma

Floral

BoxSweetness

Acidity

ComplexityVegetal

4

321

0

RAPIDASE ROSÉ/FERMICRU ROSÉRAPIDASE ROSÉ/YEAST X

NATUFERM®: A nutrient toboost yeast aroma production

I N D U S T R Y F E E D B A C K / HARVEST 2012

Back in the days, yeast nutrients were simply just that - nutrients to

aid with fermentation. This has not changed. After all, a healthy

yeast population has always been universally sought after when it

comes to alcoholic fermentation. What did however change, is our

knowledge of nutrients. The advance of science has allowed

OENOBRANDS to change and improve nutrients in very specific ways.

NATUFERM® is an example of a yeast nutrient with numerous positive

attributes. The unique amino acid rich formulation of NATUFERM®

assists fermentation and also facilitates the increased production of

aromatic esters. Naturally low concentrations of biogenic amine

precursors (histidine, tryptophane and tyrosine) and easy mixing of

this nutrient has proven to be a further boon to new world winemakers.

0% 100%50%25% 75%

Added Natuferm withyeast inoculation

Added Natuferm after3-5˚Balling fermented off

Added Natuferm when H2Swas detected during ferment

Used Natuferm asnutritive agent

Used Natuferm for nutrition& aroma enhancement

Natuferm made a positivedifference

Natuferm created a clean &easy ferment

No nutrient additionsnecessary after Natuferm

Will use Natuferm again

Winemakers happywith Natuferm

05

What did winemakers say?

Customer feedback is very important and valuable to us, especially

when it comes to new products. Winemakers were given a questionnaire

on NATUFERM® and we would just like to shortly focus on the most

important aspects of the feedback. NATUFERM® was used on white

and red cultivars, with some winemakers that used it on all their wines.

The cultivars that popped up most often (in the questionnaire) were

Shiraz, Cabernet Sauvignon, Cabernet franc and Merlot. Chenin blanc,

Sauvignon blanc, Petit Verdot and Pinotage also featured, but to a

lesser extent. Apart from using NATUFERM® out of a purely nutritional

standpoint, some special conditions also prompted certain winemakers

to use NATUFERM®. These conditions were; particularly cold ferments

(white wine), grapes from virus infected blocks and wild ferments.

Some (46%) winemakers added the NATUFERM® with yeast inoculation

and 23% added it after three to five ˚Balling was fermented off. Some

(8%) added it when H2S was detected during the ferment. The majority

of winemakers (85%) used NATUFERM® as a nutritive agent, whereas

15% used it for nutrition and aroma enhancement. When asked if they

felt NATUFERM® made a difference, 85% responded positively. The

observed difference was in most cases (54%) a clean and easy ferment.

While only 8% of the winemakers noticed a positive effect on aroma

and fermentation kinetics, this is probably because most of them were

not able to make a comparison with a proper control. On another very

positive note, 15% of the respondents noted that no further nutrient

additions were necessary after the initial dosing with NATUFERM®.

The ease of mixing, packaging size and packaging type were very well

received and all of the winemakers commented favourably on this. As

far as repeat use is concerned, 69% of the winemakers said they will

use NATUFERM®again and 23% said they’ll probably use it again. It

looks like 85 is the number of the day, because that is the percentage

of winemakers that indicated that they were happy with the product.

Based on this, one could say that this new nutrient was widely liked

and that the launch was a success. In fact, more NATUFERM® had to

be ordered from overseas in the middle of the harvest in order to keep

up with the local demand. This is clearly the nutrient that everybody

is talking about and is definitely worth a try for the 2013 harvest!

06

The ease of mixing,

packaging size and

packaging type were very

well received and all of the

winemakers commented

favourably on this.

NUTAFERM ® is

formulated with

primarily grown yeast

dried with unique spray drying

technology. This allows the

production of an easy to use micro

granulated yeast based product

that does not lump together when

being poured into liquid. Complete

suspension of the product is

obtained within a few seconds.

This unique property makes

NUTAFERM ® usage completely

worry free!

NATUFERM® is a yeast nutrient composed of 100% autolysed

yeast rich in organic nitrogen and trace elements, specific to

the initial phases of alcoholic fermentation. Its high

concentration in available amino nitrogen and trace elements

promotes a healthy yeast population. It is especially rich in

those amino acids known as ester aroma precursors. Thus,

with appropriate fermentation conditions (turbidity and

temperature), NATUFERM® increases the production of aromatic

fermentation esters.

Although rich in amino acids, the use of NATUFERM® in

fermentation does not increase the concentration of the amino

acids that can lead to the formation of biogenic amines or

ethyl carbamate. Histidine or arginine concentrations are

identical in wines fermented with NATUFERM® or with DAP.

NATUFERM® exemplifies Oenobrands’ approach to offering

winemakers precision in fermentation management,

repeatability of organoleptic profiles and analytical quality.

NATUFERM® is very easily dispersible in water or must, a

property that offers the ease of use provided only by Oenobrands

products in this range (EXTRAFERM® and NATUFERM®). This

unique property (ease of use / time saving), makes its usage

extremely simple.

NATUFERM®. A nutrient to boostester production by yeast.

07

PREFERRED AROMAPRECURSORS

Arginine

Asparagine

Asparticacid

Glutamine

Glutamicacid

Isoleucine

Leucine

Phenylalanine

Tyrosine

Valine

S-CONTAINING

Cystein

Methionine

Alanine

Glycine

Serine

Threonine

Tryptophan

NOTPREFERRED

NOTMETABOLISED

Histidine

Lysine

Proline

N A T U F E R M

4

3

2

1

0

NATUFERM AMINOACID COMPOSITION

08

Combined

Free

AROMA CONCENTRATION IN WINES

RESIDUAL AMINO ACIDS AFTER AF

2 phenyl ethanol

2 phenyl ethylacetate

ethyl-4-hydroxybutyrate

ethyl decanoate

ethyl octanoate

ethyl hexanoate

isoamyl acetate

NUTRIËNT NATUFERM DAP

DAPNATUFERM COMPETITOR

ASP GLU ASN SERS GLN HIS THR GLY +ALA THYR VAL MET PHE ILEU LYS LEUARG

CLARISTAR®

More than a tartrate stabilizer, an enhancerof white and rosé wines

CLARISTAR®, developed

by DSM Food Specialties,

is a mannoprotein

fraction which has a

proven instant action on

the potassium tartrate

stabilization of white and

rosé wines.

92% of tasters observe:

• Preservation of

natural acidity.

• Enhanced aroma

expression.

• Increased sensation of

volume and roundness

on the palate.

• Improved aromatic

freshness during wine

storage.

92%

98%CLARISTAR® has been on the market since 2007 and is

recognized by 98% of users as easy-to-use, fast, precise

and gentle on wines (feedback from a survey conducted

on 1200 batches of wine treated with CLARISTAR®).

This highly soluble product, CLARISTAR®, interacts with micro-

crystals to stop their growth and keep them at a size that is invisible

to the eye. CLARISTAR® is an unmatched natural alternative to

exogenous and harmful stabilization techniques, thanks to the

positive action of the mannoproteins on the colloidal balance.

This method presents the additional combined benefits of preserving

the wine’s aroma, colour and natural acidity.

The liquid formulation facilitates the instant stabilizing effect, allowing

for immediate final filtration. The use of CLARISTAR® results in an

average 8-day reduction in the tartrate stabilization process.

Many winemakers worldwide already benefit from the use of

CLARISTAR® and can testify to its added value. This innovative

liquid ingredient is easy to use by following the simple application

recommendations.

ENOSIS MERAVIGLIA© PARTNERSHIPCOMPARISON OF COLD STABILIZATION, CLARISTAR©

AND METATARTRATE

Selected white (Chardonnay Alto Adige 2010 and Trebbiano/Ugni

blanc 2010) and rosé (2009 and 2010) wines were tested for their

evolution over time after being submitted to 3 different tartrate

stabilization techniques: addition of 100 ml/hL CLARISTAR®, or

addition of 10 g/hL metatartaric acid or cold stabilization for 6

days at -4˚C.

All treated wines were monitored for the absence of KHT crystals,

09

N E W P R O D U C T S

analyzed for their aroma composition (free and combined aroma

fractions) and tasted regularly for a period of one year.

CHARDONNAY 2010

The analytical data revealed better aromatic potential of the

wine with CLARISTAR®, thanks to a longer shelf life over time.

This is due to the lower level of esters which develop during aging,

especially diethyl succinate (marker of aging in white wine), their

concentrations remained lower in CLARISTAR® treated wine.

Also the preference in tasting is awarded to the CLARISTAR® wine

with a longer lasting taste in mouth in comparison to the others.

TREBBIANO 2010

After 6 months the data confirmed that the wine treated with

CLARISTAR® maintained the fresh aroma, typical of this wine, and

by extension a better resistance to the chemical aging for the

CLARISTAR® wine vs. the other wines, as shown in the table below.

ROSÉ 2009

After 12 months, all tested wines were stable. Analytically, the

main aroma compounds were not degraded and the CLARISTAR®

treated wine showed a better resistance to oxidation. The most

significant difference is seen with tasting, as the wine treated with

CLARISTAR® is much more intense and as a result more pleasant.

CONCLUSIONS

All the white and rosé winestreated with CLARISTAR®

maintained their aromaticprofiles over the period ofone year, with a lower effectof wine aging and werebetter appreciated at tasting(roundness, freshness). Interms of stability, the resultsobtained are similar to thoseusing other treatments.Satisfied by these results,Enosis and OENOBRANDS areplanning to test the impactof CLARISTAR® on red winesin terms of efficiency, colour,aroma and wine profiles overtime in comparison to coldstabilization.

After 6 monthsFree aromatic compounds (µg/L)

Esters developed during aging(gives oxidate & aged profile)

Coldstabilization

8556,0

Metatartrate

8641,6

Claristar

8091,9

Claristar

-21%

Coldstabilization Metatartrate

-14%

-27%

-23%

-26%

-25%

After 6 monthsLoss of bound aromaticcompounds

Bound terpens

Bound norisoprenoids

10

Now that we’ve had this short vocabulary lesson, let’s first talk

science and then revolution. But remember the definition of

‘paradigm’, because the word will pop up soon enough.

The traditional way of yeast rehydration and inoculation is well-

known within the international winemaking community. By

properly rehydrating the yeast and then cooling the rehydration

mixture, you pave the way for a successful ferment. Unfortunately,

bigger wineries often struggle to keep up with the daily inoculation

of a large number of tanks. The rehydration process can take

anywhere from 30 minutes to 2 hours after which the mixture

still has to be cooled down to a temperature that is within 10˚C

of the must temperature. As far as temperature and control is

concerned, human error can creep in and then you might even

be stuck with a stuck ferment (pardon the pun). Large scale

wineries are becoming increasingly mechanised, so what if there

was a way to lighten the burden and remove the human error

aspect of numerous rehydrations and inoculations per day? It’s

time to make a paradigm shift!

What if I told you that you don’t have to rehydrate anymore?

What if I told you that OENOBRANDS has developed a special

machine that you can use to inoculate our enhanced yeast,

specifically formulated for this application, directly into your

Skip yeast rehydration withour revolutionary new concept:In-line dry machine andIN-LINE READY® yeast

What if I told you that you don’thave to rehydrate anymore?

IN-LINE READY®

L A U N C H

11

Paradigm:

Intellectual perception

or view, accepted by

an individual or a

society as a clear

example, model, or

pattern of how things

work in the world.

www.businessdictionary.com

tank - without rehydration? This is revolutionary, right? Well,

get ready to be blown away! We have this technology! You can

now simply add our new enhanced yeast into our machine, open

a valve and Bob’s your uncle. For those of you that are sceptical,

the science behind this technology is solid. The machine and the

enhanced yeasts have been tested extensively in South Africa,

Spain and France. Large winery scale trials up to 12 000 hL tanks

have repeated what was seen on small-scale level. We observed

that the completed fermentation time is similar to that of a

traditional rehydration, inoculation and fermentation (see graph).

Wine quality and analytical

parameters were also similar

in both methods of yeast

addition.

To truly appreciate the speed

at which the un-rehydrated

yeast is inoculated into the

must, you would have had to

be there, but we’ve seen up

to 20kg of yeast being

inoculated into a tank within

4-5 seconds! The setup of the

IN-LINE READY® concept

machine takes no longer than the setup of the usual pump and

bin when doing a traditional rehydration and inoculation.

IN-LINE READY® inoculation is truly a revolution in winemaking

technology, because not only does it allow you to inoculate must

at a fraction of the time that it takes to do a traditional

rehydration and inoculation, it is also easy to use and clean.

We have formulated select yeast strains to be used with this

technology (both for white and red wines) and there is no doubt

that the IN-LINE READY® concept is one of the most important

technological advances to hit the current winemaking scene.

Further good news is that this technology is not only limited to

yeast inoculation, it can also be used to add other powders,

granules and crystals (like acid, bentonite etc.) as an in-line

process. Watch this space.

IN-LINE READY® trial that was

done at winery scale in France,

2012. Density measurements

were taken of Chardonnay

must (16.8˚C fermentation

temperature) to compare the

effect of Fermicru® AR2 that

was rehydrated prior to

inoculation vs. IN-LINE

READY® AR2.

12

1100

1080

1060

1040

1020

1000

980

9600 1098.57.56.55.54.53.52.51.50.5 1 3 4 5 6 7 82

Den

sity

Chardonnay - France 2012

D -̊ CONTROL FERMICRU® AR2 D -̊ IN-LINE READY® AR2

days

OENOTOOLS is the latest smartphone and tablet application to

help winemakers make essential calculations during wine

production. This free application developed by OENOBRANDS®

in collaboration with Olivier Zébic contains the most widely used

calculation and conversion tools required in the winery.

The development of this application is in line with Oenobrands’

strategy in offering winemakers innovative, advanced winemaking

solutions.

OENOTOOLS allows the winemaker to:

Calculate the quantity of any powder, liquid or gas additive

to add to a tank. For instance, OENOTOOLS will determine

the amount of gum arabic, enzymes, tannins or any fining

agent to add to a tank from a powder or liquid form.

OENOTOOLS

13

D O W N L O A D

OENOBRANDS won the prize forinnovation at the “Vincoeurs en

Herault’ in 2012

iPhone Andriod

Determine the amount of sulfite to add according to the

winemaker’s selected source (various concentrations or gas)

to reach a set total, free and/or active SO2 target.

Convert the common measuring units used for grape juice

and wine. For example, litres into gallons, brix into sugar

concentration, etc.

The Oenotools app provides a range of quick and accurate

winemaking calculation tools in five languages; English, Spanish,

French, Italian and German. Watch out for the upgraded version

for cooling, fortification and acidification management!

14

MODULES

Malolactic fermentation (MLF), conducted by lactic acid bacteria

(LAB) holds several benefits: a decrease in overall acidity and a

moderate increase in pH; increased microbial stability and very

importantly, flavour modifications to the final product. Similar

to active dried yeast cultures for alcoholic fermentation (AF),

there are commercial MLF starter cultures available. These starter

cultures mainly consist of Oenococcus oeni as the primary bacteria

culture, although this innovative research focused on the use of

Lactobacillus plantarum as part of a revolutionary mixed LAB

starter culture. The NT 202 Co-Inoculant starter culture for MLF

from Anchor Yeast was developed at the Institute for Wine

Biotechnology, Stellenbosch University, South Africa, in order to

address various novel factors in one efficient package:

The FIRST commercial MLF starter culture with a MIXTURE of

LAB (O. oeni S5 and L. plantarum 56).

Developed for CO-INOCULATION (starter culture inoculated

with the wine yeast).

A starter culture in combination with a specific YEAST CULTURE,

Anchor NT 202.

This led to the development of a product that ensures a SIMPLE,

SECURE and SPEEDY fermentation, while adding favourable AROMA

characteristics to the wine.

Why a mixture of Oenococcus oeni and Lactobacillus plantarum?

Oenococcus oeni is the LAB species best adapted to the harsh

wine environment (low pH, SO2 and ethanol).

Table 1: The differences in the enzymatic profiles of the two LAB strains in themixed Anchor NT 202 Co-Inoculant starter culture.

L. plantarum 56 O. oeni S5 Significance:Enzyme:

Release of glycosidically bound aroma compounds

Metabolism of phenolic acids

Release of free amino acids as aroma precursors

Diacetyl production

Ethyl carbamate production

ß -D-glucosidase

Phenolic acid decarboxylase

Proline iminopeptidase

Citrate lyase α -subunit

Arginine deiminase

+

+

+

+

-

-

-

-

-

+

A R T I C L E

INTRODUCING THE WORLD’SFIRST MALOLACTIC STARTERCULTURE BLEND:The development of a mixedmalolactic fermentation starterculture of Oenococcus oeniand Lactobacillus plantarum andbenefits of its use in co-inoculation with Anchor NT 202.

E. Lerm1, L. Malandra1,

P. Pellerin2 & M. du Toit3

1 Anchor, South Africa2 Oenobrands, France3 Institute for Wine Biotechnology,

Department of Viticulture and

Oenology, University of Stellenbosch,

Private Bag X1, Matieland

(Stellenbosch), South Africa

15

Table 1

Anchor NT 202 Co-Inoculant:Simple, secure, speedy andsuper-aromatic

Co-inoculation concerns:

Adverse interactions between yeast and bacteria: select correct

bacteria-yeast combination as is the case with Anchor NT 202 and

the Anchor NT 202 Co-Inoculant.

Volatile acidity (VA) production: the O. oeni strain in the

mixed culture was selected for insignificant VA production. Lacto-

bacillus plantarum is homofermentative and unable to produce

VA from residual sugars.

The Anchor NT 202 Co-inoculant starter culture produced

significantly higher concentrations of total esters during co-

inoculation, compared to sequential inoculation (Figure 1).

In addition, L. plantarum is the dominant Lactobacillus species

found in grape must/wine, can also survive the harsh wine

conditions and displays a more complex aroma-contributing enzyme

profile compared to O. oeni (Table 1). Very importantly, the

presence of the ß-D-glucosidase gene in L. plantarum suggests

this strain has the ability to release grape-derived aroma compounds

that can contribute to the final wine aroma profile. In addition,

having two types of LAB present ensures complete MLF at most

wine parameters.

16

Conc

entr

atio

n (m

g/L)

PINOTAGE (2009)

A comparison of the total ester (excluding ethyl acetate)production of the Anchor NT 202 Co-Inoculant during sequential-

and co-inoculation.70

60

50

40

30

20

10

0

55.0967.25

Co-inoculation advantages:

Wine matrix not yet depletedof nutrients by yeast growth.Insufficient time for yeast toproduce inhibitory compounds(ethanol, medium chain fattyacids).

No need for bacterial nutrientadditions and the heat offermentation favours bacterialgrowth.

More efficient MLF in‘challenging’ (high ethanol,nutrient depleted) wineenvironments.

Reduced overall fermentationtime (wines immediatelyavailable for stabilization withSO2, racking, fining).

Reduced risk of microbialspoilage during waiting periodbetween AF and MLF insequential inoculation.

Co-inoculated wines tend to bebetter structured, morecomplex, less ‘buttery’ andfruitier.

Why co-inoculation?

Sequential Inoculation Co-Inoculation

Figure 1

The selection of the most compatible yeast-bacteria combination

for MLF has been simplified with the commercialisation of Anchor

NT 202 Co-Inoculant. Both the yeast- and bacteria cultures were

selected as to ensure that there are no negative interactions that

could have a detrimental effect on either AF or MLF.

In the 2008 vintage, in a comparison of the NT 202 Co-Inoculant

with a commercial strain, the mixed culture consistently, in all

three cultivars, produced significantly larger total ester

concentrations compared to the commercial culture (Figure 2).

In 2010, in a comparison of the NT 202 Co-Inoculant with commercial

cultures, NT 202 Co-Inoculant produced significantly higher

concentrations of total esters and diethyl succinate (fruity and

melon aromas) (Figure 3a and 3b).NT 202 CO-INOCULANT

COMMERCIAL CULTURE

70

60

50

40

30

20

10

0

Conc

entr

atio

n (m

g/L)

Pinotage Cabernet-Sauvignon Shiraz

A comparison of the total ester concentration (excluding ethyl acetate)produced by the Anchor NT 202 Co-Inoculant and a commercial O.oeni

starter culture in 2008 during sequential inoculation.

The Anchor NT 202 Co-Inoculant was developed inorder to deliver a product that:

Successfully completes MLF(evaluated in various cultivars,number of vintages and co-inoculation) (Table 2).

Acts as only a minorcontributor to VA.

Is compatible with variouscommercial S. cerevisiae yeastcultures.

Is unable to producebiogenic amines.

Produces favourable aromacompounds.

17

Why Anchor NT 202 Co-Inoculant?

Figure 2

Table 2

Table 2: The average time (in days) taken by the Anchor NT 202 Co-Inoculantstarter culture to complete MLF (AF completed on average on day 7) during fermentation trials.

Cultivar Inoculation Total Duration In Days(incl. AF and MLF)Vintage

9

9

26

22

2009

2010

2011

Pinotage

Cabernet Sauvignon

Shiraz

Pinotage

Cabernet Sauvignon

Shiraz

Merlot

Co-Inoculation

Co-Inoculation

Co-Inoculation

Co-Inoculation

Grape-derived non-aromatic compounds that can be converted

to volatile aroma-contributing compounds provide a latent resource

of compounds that are able to add to the wine aroma profile. The

NT 202 Co-Inoculant produced significantly larger concentrations

of terpenols (such as limonene, nerol) and much larger

concentrations of norisoprenoids (such as ß-ionone) compared to

the individual O. oeni S5 strain and two commercial cultures

(Figure 4). In addition, the NT 202 Co-Inoculant produced a

A comparison of the diethyl succinate production of the AnchorNT 202 Co-Inoculant and various commercial cultures during

co-inoculation with Anchor NT 202 .

Die

thyl

suc

cina

te c

once

ntra

tion

(m

g/L)

4.0

3.5

3.0

2.5

2.0

1.5

1.0

0.5

0.0

NT 202Co-Inoculant

Comm.culture 1

Comm.culture 2

Comm.culture 3

80

70

60

50

40

30

20

10

0

Conc

entr

atio

n (m

g/L)

The total ester production (excluding ethyl acetate) of the AnchorNT 202 Co-Inoculant compared to various commercially available

MLF starter cultures.

NT 202Co-Inoculant

Commercialculture 1

Commercialculture 2

Commercialculture 3

SIMPLE: Inoculate yeastand bacteria at thesame time in the juice

SPEEDY: MLF is com-pleted zero to 14 daysafter alcoholicfermentation underoptimal conditions

SECURE: Co-inoculation ofyeast and bacteria hasseveral advantages overinoculation after alcoholicfermentation

18

MLF TREATMENTS IN SHIRAZ IN 2010 VINTAGE

MLF STARTER CULTURES EVALUATED IN 2010 SHIRAZ

Figure 3a and 3b

Anchor Co-Inoculant Bacteriais the WORLD’S FIRST mixedbacterial starter culturecontaining two differenttypes of bacteria. Apartfrom offering simple, secureand speedy MLF’s that aresuper-aromatic, the mainadvantage of using thisproduct compared tocompetitor products on themarket, is its organolepticcontribution.

The concept is revolutionaryand is an advanced toolavailable to winemakers toenable them to producecutting edge wines in a verycompetitive market.

Anchor Co-Inoculant Bacteria.You’ll never experienceanother fermentation like it!

significantly higher total monoterpene concentration compared

to any of the other treatments evaluated. This is why we recommend

the use of the NT 202 Co-Inoculant in order to produce more

aromatic wines. Specifically, the L. plantarum strain contributes

to the significant release of terpenols and norisoprenoids due to

its ß-glucosidase activity (Table 1). Thus, NT 202 Co-inoculant,

besides ensuring an efficient fermentation, also makes a significant

and favourable contribution to the wine aroma profile.

While the Anchor NT 202 Co-Inoculant and Anchor NT 202 ensure

a simple, secure and speedy AF and MLF, more recent studies

display the compatibility of the NT 202 Co-Inoculant with various

other yeast strains in the Anchor portfolio, including Anchor

Exotics, NT 116, WE 372 and NT 50. These results were generated

in Merlot, a notoriously difficult cultivar with regards to MLF. This

has led to the rebranding of Anchor NT 202 Co-Inoculant as ANCHOR

CO-INOCULANT BACTERIA, which means you can now enjoy all

the advanced benefits of this MLF starter culture with your other

favourite Anchor yeast strains.

19

Conc

entr

atio

n (μ

g/L)

A comparison of the monoterpene production (excluding geraniol) of theAnchor NT 202 Co-Inoculant, the individual O. oeni strain and commercial cultures

during co-inoculation in Shiraz in 2011.

Compounds

60

50

40

30

20

10

0

NT 202 CO-INOCULANT O.OENI S5 COMMERCIAL CULTURE 1 COMMERCIAL CULTURE 2

ß-Farn

esol

2

Limon

ene

Linalo

ol Oxid

e

(+) Li

naloo

l

Linaly

l Ace

tate

a-Terp

ineol

Citron

ellol

Nerol

ß-Farn

esol

1

a-Ion

one

ß-Ion

one

Figure 4

Orders can be e-mailed, faxed or placed telephonically with either

Kathy or Sebastiaan. If technical assistance is needed to help make

a decision before placing an order, a Technical Consultant will

gladly assist you with your order.

Please use the Anchor order forms as provided.

Order numbers or name of person placing the order are compulsory.

For initial orders, please indicate a week during which we can

deliver. We cannot deliver all orders on a Monday, as this is the

most popular day for deliveries and the delivery trucks are quickly

fully booked for Mondays.

We do not guarantee a 24-hour delivery although we will do our

very best to ensure speedy delivery of your order.

No COD orders will be delivered without payment on delivery or

payment by Internet banking before delivery.

Deliveries to Malmesbury, Riebeek Kasteel, Riebeek West and

Porterville are every Tuesday via the Anchor Yeast Bakery truck.

Anchor Yeast payment terms are strictly 30 days from statement.

January’s purchases must be paid in full by the end of February or

accounts will automatically go on hold on 1 March.

If you don’t already have an account with Anchor, please apply

before harvest since we require adequate time to do a proper credit

check, as per the Credit Act.

All certificates such as non-GMO, MSDS, Allergen and COA’s are

available on: www.oenobrands.com/en/non-gmo

Ordering & Banking details

Anchor Yeast does not take any unused product back afterthe season. The products all have adequate shelf lives andcan be used the next year if stored correctly.

REFERENCE: If you are anaccount holder, pleaseindicate your accountnumber, starting with SA,on your invoice orstatement

If you are a COD client,please use the invoicenumber. DO NOT use yourcompany name or yourpersonal name.

PLEASE NOTE: Ourpayment terms foraccount holders arestrictly 30 days from thestatement.

Late payment will resultin the account beingplaced on hold andultimately closed.

20

Full name of account:RYMCO (PTY) LTDT/A ANCHOR YEAST

BANK:Nedbank

BRANCH:Industria

BRANCH CODE:196-305

ACCOUNT TYPE:Current

ACCOUNT NO:196 328 3910

Please ensure that your financial departmenthas this information.

G E N E R A L

WINE YEASTTHE LEADING NEW WORLD WINE YEAST BRAND

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wineyeast@anchor.co.za

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