THE ANCHOR WINE TEAM We will always offer you service with a smile.

THE ANCHOR WINE TEAM We will always offer you service with a smile. CONSULTANT / AREAS Olifants River Upington Elda Lerm 082 903 0694 Mmule Masalesa 082 882 3539 Bernard Mocke 082 881 2943 Mmule / Bernard Swartland / Tulbagh Darling Durbanville / Philadelphia Constantia / Noordhoek Breedekloof Franschhoek Stellenbosch Helderberg Worcester Paarl / Wellington Robertson Villiersdorp Klein Karoo / Garden Route Elgin Walker Bay Bot River Southern Cape

INNOVATIONS ANCHOR ALCHEMY III AND IV: Innovative yeast blends scientifically formulated for quality red wines The Anchor Alchemy blends for white wines were launched in 2007. Based on their success, we are proud to announce the launch of yet another innovation, two new Anchor Alchemy blends for the production of intensely aromatic and complex red wines. Anchor Yeast and the Australian Wine Research Institute (AWRI) have been working together since 2008 on this project, which was focused on developing new strains for commercial application. The objective was to produce novel strains with divergent flavour profiles: specifically for increased aroma, complexity and reliability, whilst retaining fermentation performance. The key outcome has been the selection of two completely new strains, designed by forcing an existing commercial Anchor Yeast strain to grow on known yeast inhibitors. These strains were obtained by non-genetically modified techniques and produce specific flavour-active metabolites in higher concentrations than any other commercial yeast strain. One strain can produce very high levels of acetate esters and fusel alcohols such as phenyl-ethyl acetate and 2,3-methylbutyl-acetate; the other strain is able to produce very high levels of certain volatile fatty acids and their ethyl esters, such as ethyl hexanoate. These strains were evaluated at the AWRI by fermenting Merlot grapes with the two new strains, blended at varying ratios with other commercially available Anchor Yeast red wine strains in coinoculation conditions. Each co-inoculation produced different profiles of volatile metabolites and these concentrations could be correlated with the concentration of each of the new yeast strains. The most promising blends (strains and ratios) were then further tested and evaluated. Co-inoculation of yeast strains with different flavour and fermentation behaviours is a proven tool to enhance the aroma in white grape varieties such as Sauvignon blanc and Chardonnay. It is the first time this concept is being promoted for the production of intense red wines. The Anchor Alchemy blends for red wine were tested and validated at the AWRI experimental winery and at VITEC in Spain. We have established the technical parameters and metabolic characteristics of the yeast blends as follows: TECHNICAL CHARACTERISTICS Cold tolerance: 16 C Optimum temperature range: 16 28 C Osmotolerance: 26 Balling Alcohol tolerance at 15 C: 15.5 % Foam production: no METABOLIC CHARACTERISTICS Glycerol production: 8-11 g/l Volatile acidity production: <0.5 g/l SO 2 production: none to very low Nitrogen requirement: medium 04

I N N O VAT I O N S I N N O VAT I O N S The new Anchor Alchemy blends for red wine share Large scale trials were done in 2015 in various the common traits of the complete Anchor Wine countries. A total of 450 kg of each blend was trialed Yeast portfolio: we promise to deliver reliable and and approximately 15 000 hl of juice fermented complete fermentations, aromatic wines and high per blend. alcohol tolerant yeast strains. Trials done around the world in 2015: COUNTRY WINERIES CULTIVARS South Africa 4 Cabernet Sauvignon, Malbec, Shiraz Spain 12 Tempranillo, Syrah, Cabernet Sauvignon, Bobal, Merlot, Grenache Portugal 5 Touriga Nacional, Tinta Barroca, Aragonês, Castelão, Alfrocheiro, Syrah France 8 Syrah, Grolleau, Cabernet franc, Merlot, Grenache, Carignan Italy 18 Merlot, Barbera, Cabernet Sauvignon, Chiavenasca, Nebbiolo USA 1 Cabernet Sauvignon More than 90 % of winemakers who have tried the WHAT DIFFERENTIATES THE ANCHOR new Alchemy blends in 2015 insisted they would ALCHEMY BLENDS? use the product again and would recommend it to Anchor Alchemy III Complex Red - a very high their colleagues. producer of 2-phenyl-ethanol and acetate esters. The aroma profiles obtained with both the Alchemy Anchor Alchemy IV Intense Fruit - a very high blends were compared with the reference yeasts producer of ethyl esters, especially of ethyl that are normally used by the wineries. The average hexanoate, that contributes to the longevity of fruit values of these reference strains are indicated as aromas. 100 % on the aroma wheel (Figure 1). WHAT DID THE EUROPEAN Finished wines from the European wine trials were sent for sensory analyses at NYSEOS in France. WINEMAKERS HAVE TO SAY? Results further confirm the distinct style produced ALCHEMY III COMPLEX RED: by each blend (Figure 2). Good quality structured Cabernet Sauvignon, aroma and flavour are perfect. Common to both Anchor Alchemy blends for red wine is their very high fruit contribution due to Long, good structure, black and red fruits. higher total esters and ethyl hexanoate production. A lot of fruitiness, red and black fruit, high intensity, mineral and round. This is further enhanced by β-damascenone and Complete nose, no reduction, red forest fruits, a decrease in methoxypyrazines which can mask toasted notes, blackcurrant and dried fruits. fruit characters. ALCHEMY IV INTENSE FRUIT: Cabernet Sauvignon wine will go into top quality blends of the winery. Mineral and red fruits. Red forest fruits, dried leaves, liquorice and mint. 05 06

INNOVATIONS INNOVATIONS ANCHOR CO-INOCULANT BACTERIA 3.2: Anchor Yeast is proud to present our newest bacteria innovation Six years ago, Anchor Yeast was the first to introduce the world to a blend of two bacteria species for malolactic fermentation (MLF), specifically developed for co-inoculation. As with the Anchor Co-Inoculant Bacteria, the new Anchor Co-Inoculant Bacteria 3.2 culture is based on three successful concepts: A blend of two different genera of lactic acid bacteria, Oenococcus oeni and Lactobacillus plantarum. Figure 1. Relative concentration (%) of main wine aroma components in 2015 wine trials (average of 22 trials) made with the new Anchor Alchemy III and IV, compared with the average value obtained with reference yeast strains used by the different wineries. A culture specifically developed for co-inoculation. The aroma contribution of L. plantarum. WHY A BLEND OF O. OENI AND L. PLANTARUM? OENOCOCCUS OENI LACTOBACILLUS PLANTARUM Stable fruit esters with significant aroma contribution Big producer of phenyl ethanol - floral and complex Good structure and body Long term esters - wines to be aged Red fruit contribution Significantly higher aroma intensity Rounded and smooth wines Best adapted to survive under challenging must and wine conditions (ethanol, SO 2, ph) Robust strains that complete MLF under must and wine conditions Less complex enzymatic profile More adapted to lower alcohol conditions Survive and contribute up to 8 % alcohol Complex enzymatic profile Contribution to aroma profile via ester production More complex and intense contribution to aroma profile via monoterpene production Heterofermentative: need to select low volatile acidity (VA) producing strain Homofermentative: no VA production Figure 2. Word configured images of descriptors used by panelists to describe red wines made with Alchemy III and IV. The larger the word, the more frequently panelists used the word to describe a wine. 07 08

INNOVATIONS INNOVATIONS WHY CO-INOCULATION? Shorter total fermentation duration; wine immediately available for racking, fining and SO 2. More efficient MLF in difficult wines. More complex, better structured and more integrated wines. Less time for yeast to produce inhibitory compounds: medium chain fatty acids and ethanol. Reduced SO 2 usage required. Reduced window for microbial spoilage. Lower final VA concentrations. Significantly higher aroma compound concentrations and more fruit driven aroma profile. Produces wines with lower diacetyl concentrations and less buttery characteristics. Fermentation heat favours bacterial growth. WHY L. PLANTARUM? Research has shown L. plantarum species to be more diverse in terms of their contribution to the wine aroma profile, compared to that of O. oeni. With the Anchor Co-Inoculant Bacteria for higher ph red wines, we succeeded in selecting a L. plantarum strain that increased the freshness and fruit intensity profile, especially the red berry profile, due to its enzymatic abilities. Similarly, with the new Anchor Co-Inoculant Bacteria 3.2, we selected a combination of bacteria that would be able to increase the roundness and fullness of lower ph wines, to reduce green/herbaceous characters, as well as the astringency of the wine. Similarly in red wines, we found the aroma profile to be more centred on the darker fruit profile, whilst decreasing the harsh characters of the wine and softening the flavour profile. THE ANCHOR CO-INOCULANT BACTERIA 3.2 The Anchor Co-Inoculant Bacteria 3.2 was developed at the Institute for Wine Biotechnology (Stellenbosch University) for the completion of MLF, with the inclusion of a revolutionary L. plantarum strain able to ferment and contribute to aroma in a low ph must (Figure 1). During the development of the product, technical characteristics for the blend were established. Also included in the screening process we established the inability of the bacteria strains to produce biogenic amines. The L. plantarum strain, specifically selected for aroma enhancement at a lower ph, has the ability to increase the fullness of the flavour profile and mouthfeel, as well as reduce astringency (Figure 2). This is done by enhancing the darker fruit aroma profile in red wines and decreasing green characters in red and white wine. We have extended the range of our bacteria portfolio in order to bring you all the benefits of coinoculation, combined with the unique ability of the new Anchor Co-Inoculant Bacteria 3.2 to improve low ph wines by softening the flavour profile and reducing the harshness of the wines. Figure 1. The Anchor Co-Inoculant Bacteria 3.2 produces wines that are higher in aromatic intensity, red fruit, dark fruit and dried fruit intensity, whilst producing less reductive characteristics (compared to a commercial O. oeni culture) (Tempranillo, Spain). Figure 2. The Anchor Co-Inoculant Bacteria 3.2 produces wines that are less astringent and bitter, but provide a longer finish and higher overall quality (compared to a commercial O. oeni culture) (Tempranillo, Spain). 09 10

Positioning: INNOVATIONS KEY ATTRIBUTES OF THE ANCHOR BACTERIA PORTFOLIO ANCHOR CO-INOCULANT BACTERIA ANCHOR CO-INOCULANT BACTERIA 3.2 Enhanced aroma profile in high ph red wines during malolactic fermentation Enhanced sensory profile in low ph white and red wines during malolactic fermentation INNOVATIONS FINAL TOUCH TONIC: How to make your white and Rosé wines perfect Bacteria: Oenococcus oeni / Lactobacillus plantarum Origin: Stellenbosch University, South Africa Temperature range: 25-28 C 15-28 C Alcohol tolerance: 15.5 % Final touch TONIC is a selected mannoprotein-based solution, extracted from a specific strain of Saccharomyces cerevisiae, used to protect the aromatic freshness of white and Rosé wines. SO 2 tolerance: Total SO 2 at inoculation < 50 ppm Dosage: 1 g/hl ph: > 3.4 3.2 More fruit intensity Enhanced mouthfeel More red berry aroma characteristics Decrease in green characters Aroma attributes: Enhanced spicy notes Reduced astringency Enhanced aroma intensity Enhanced dark fruit aromas Final touch TONIC preserves the quality of white and Rosé wines as they age, as it contains mannoproteins selected for their powerful reducing and protective colloidal properties. THE IMMEDIATE AND LASTING EFFECTS ON WHITE AND ROSÉ WINES ARE: Greater freshness and less oxidative aroma. Better aromatic intensity and punchier taste. More finesse. Figure 1 and 2 illustrate the effect of Final touch TONIC on the longevity of the aromatic compounds analysed months after the bottling of the respective wines. Figure 1. Total varietal thiol concentrations (3MH + 4MMP + 3MHA) of Sauvignon blanc wines analysed 10 and 18 months after bottling: without treatment, with 50 ml/hl of a commercial mannoprotein X and with 50 ml/hl of Final touch TONIC. 11 12

INNOVATIONS INNOVATIONS Moreover, the use of Final touch TONIC prevents premature ageing of wine aromas and can extend the commercial shelf life of the wine. The positive effects of Final touch TONIC are visible at a dose rate of between 20 to 50 ml/hl, with its addition immediately before bottling. Figure 3 and 4 clearly show the remarkable effect that Final touch TONIC has on increasing the freshness and aromatic intensity of Rosé wines, even months after the wine has been bottled. Figure 3. The sensory evaluation of a Rosé wine, made in the amylic style, 10 months after bottling, without (Control) and with Final touch TONIC (30 ml/hl). Final touch TONIC results in wines that are fruitier, fresher, more aromatic and less bitter. Figure 2. Concentration of total varietal thiols (3MH + 4MMP + 3MHA) in Rosé wines produced with the thiol method analysed 12 months after bottling: without treatment, with 40 ml/hl of a commercial mannoprotein X and with 40 ml/hl of Final touch TONIC. For Making Perfect White and Rosé Wines Figure 4. The sensory evaluation of a Rosé wine, made in the thiol style, 10 months after bottling, without (Control) and with Final touch TONIC (30 ml/hl). Final touch TONIC results in wines that are fresher, more aromatic (citrus and minerality) and less bitter and acidic. Final touch TONIC is a unique liquid mannoprotein-based solution, specially formulated to improve the quality of white and rosé wines. Final touch TONIC aims to preserve the aromatic freshness whilst improving the colloidal balance, the stability and the aromatic intensity as the wines age. Final touch TONIC is added immediately before bottling of dry wines. 13 14

In response to needs that emerged from this survey, Anchor Yeast is now presenting a specific new liquid enzyme formulation for short maceration processes with a high capacity for colour extraction. The enzyme, Rapidase Fast Color, shows high overall pectolytic activity with secondary cellulase and hemicellulase activities, specifically for rapid maceration. Rapidase Fast Color was developed through preliminary tests conducted at research institutes INNOVATIONS RAPIDASE FAST COLOR: A new liquid enzyme for the reduced maceration of red grapes Always attentive to market needs, a questionnaire was drafted and submitted to the winemakers of leading wineries around the world. (INRA Pech Rouge in France and Instituto San Michele all Adige in Italy), followed by extensive winery trials. In all winery tests, when compared with a control sample not treated with the enzyme, Rapidase Fast Color shortened the time till racking by one to three days, depending on the grape variety and type of maceration. On average, a maceration period of eight days can be reduced to six, whilst obtaining the same level of anthocyanins and polyphenols. INNOVATIONS Like all enzymes in the Rapidase range produced Figure 2 compares the total anthocyanin and by DSM Food Specialties, Rapidase Fast Color polyphenol concentrations after the first racking. is highly active, has been thoroughly tested and Again, the wine obtained with the enzyme addition validated and is designed to deliver a specific required one day less for maceration. benefit in winemaking, while offering all the quality guarantees. In Figure 1, we show the data for hue and colour intensity obtained during trials in a medium-sized winery in Puglia (Italy), where the treated wine was racked a day earlier than the control sample. Thanks to its special formula, the enzyme is able to complete red wine maceration in a few days, obtaining wines that will be better equipped to enter the subsequent stages of draining, pressing and settling. Figure 1. Comparison of hue and colour intensity in a red wine from local grape varieties of the Puglia region (Italy), without added enzyme and nine days of maceration (Control) and the same wine with the addition of 2 g/hl of Rapidase Fast Color, analysed after eight days of maceration. Traditional maceration with pumpovers was applied. Figure 2. Comparison of the total anthocyanins and polyphenols in red wine from local grape varieties of the Puglia region (Italy), without added enzyme and nine days of maceration (Control) and the same wine with the addition of 2 g/hl of Rapidase Fast Color, analysed after eight days of maceration. Traditional maceration with programmed pumpovers was applied. 15 16

NEW Short and efficient maceration INNOVATIONS Figure 3 illustrates the concentration of total anthocyanins measured after the first day of maceration of Barbera grapes in a large winery in Northern Italy. In this particular case, the maceration time without enzyme addition was ten days; whereas only five days were needed in the tank treated with 2 g/hl of Rapidase Fast Color to have an equivalent extraction. CONTINUOUS INNOVATIONS SCOTT TAN FT BLANC CITRUS AND FT ROUGE BERRY: The newest additions to the Anchor Yeast tannin family Fermentation tannins have become pretty common in winemaking and are typically used for increased colour stability, mouthfeel and structure. Other uses include anti-oxidative action, inhibition of certain enzymes due to rot (laccase) and the reduction of bitterness. On the other hand, cellaring and finishing tannins are increasingly employed by New World Winemakers to give their wine that final stamp of quality. Obvious targets for these tannins are improved mid-palate or ageing potential. Yet another application is the increased perception of certain wood components (American or French oak). Success has also been achieved in the suppression of green and other unwanted aromas. If you are interested in tannin trials, please contact the Anchor Yeast team. We will gladly set up a bench trial for you at your cellar. This way you can gain first-hand experience in the effects of these tannins on your wine. Liquid enzyme for fast color and polyphenol extraction in short maceration processes Peace of Mind comes with DSM enzymes Rapidase enzymes are made by DSM one of the very few global market leaders in food enzymes. DSM enjoys the longest history in producing winemaking enzymes and commits to its reliability through its Quality for life TM program. This commitment assures you that any DSM ingredients you are buying is safe in terms of quality, reliability, reproducibility and traceability but also is manufactured in a safe and sustainable way. Any product specification, Material Safety Data Sheet, allergen and non GM, manufacturer certificates is available upon request. DISTRIBUTED BY: Tel: 021 534 1351 Fax: 021 534 3881 www.anchorwineyeast.com info@oenobrands.com www.oenobrands.com Figure 3. Anthocyanin values after the first day of Barbera grapes maceration without (Control) and with 2 g/hl of Rapidase Fast Color, in a cooperative winery using traditional maceration with regular pumpovers. Anchor Yeast is now offering a new tool, Rapidase Fast Color, for winemakers who have limited maceration tank capacity and still need to achieve intense extraction within short maceration periods. This new, easy-to-use enzyme will make it possible to reduce maceration time with pumpovers and punching-down, whilst increasing the concentration of anthocyanins and tannins. In addition, draining and pressing processes are easier, the wines are more coloured and the successive stages of decanting and racking are more efficient. The good news is that two new tannins (Scott Tan FT Blanc Citrus and Scott Tan FT Rouge Berry) have been added to the Anchor Yeast tannin range. The versatility of the new tannins allow them to be used as fermentation and finishing/cellaring tannins. When these tannins are used during fermentation, they impart upfront citrus (white wine) and berry (red wine) character to the wine (the other usual benefits of fermentation tannins also apply). This can be very useful for winemakers that make early to market white and red wines. As finishing/cellaring tannins, Scott Tan FT Blanc Citrus and Scott Tan FT Rouge Berry also have appeal. The former could be used on Chardonnay or Pinot gris, seeing that the citrus character enhances wine aroma and adds sweetness to the pallet. The latter can complement varietal aromas in red wine by adding nuances of strawberry, blueberry and cherry. 17 18

INNOVATIONS INNOVATIONS Highly recommended Recommended Reds White and Rosé Fruit, Cider and Mead Promotion of colour, body and fruit Protection from oxidisation for white wine Mouthfeel enhancement for white wine Enhances structure Enhances mid-palate volume Stabilises colour Enhances fruit French oak character American oak character Vanilin oak character Protects grape from rot Enhances ageing potential Perception of sweetness Lowers perception of alcohol FT Blanc CHOOSING THE RIGHT TANNINS FT Blanc Soft Table and image above courtesy of Scott Laboratories, Inc. FERMENTATION CELLARING FINISHING FT Blanc Citrus FT Rouge FT Rouge Soft FT Rouge Berry Estate Refresh Riche Riche Extra FAQ WHEN AND HOW SHOULD I ADD TANNINS? The earlier the better. For red grapes, addition at crushing or at the first pumpover will depend on the sanitary state of the grapes. For a red fermentation, addition during fermentation will allow better integration of the tannin in the wine, thus providing better colour stability, as well as an improved mid-palate. More tannin can also be added during subsequent pumpovers. For white grapes, addition at the crusher or during mixing (in a tank) can be done. CAN TANNINS BE ADDED TO WHITE JUICE AND WINE? The addition of tannin to white juice can remove off-odours, facilitate clarification and inhibit the laccase enzyme (originating from Botrytis infection). As mentioned earlier, tannins also generally act as an anti-oxidant. Tannins can also be added to wine (during ageing) to improve mid-palate, structure and softness. SHOULD TANNINS BE USED FOR PREMIUM RED GRAPES? Fermentation tannins can be added (at crushing) for colour protection and phenolic structure. Certain tannins can also be added to wine during extended barrel maturation, which can limit oxidation, which is associated with a decrease in structure and freshness. Cellaring tannins can also be added during racking and tank movements to facilitate better SO 2 management. WILL GRAPE VARIETIES THAT ARE LOW IN COLOUR BENEFIT FROM TANNIN ADDITION FOR COLOUR IMPROVEMENT? No. Tannins will not add colour in this case. However, the addition of fermentation tannins allows for the binding of proteins in the must and thus act as sacrificial tannins. Therefore, naturally occurring grape tannins are available to bind with the grape anthocyanins, which give increased colour stability. ARE OAK CHIPS NOT A CHEAPER SOURCE OF TANNINS? The tannins in oak chips might contribute towards oxidative protection and provide oak aromas, but will not improve mid-palate. A tannin product that contains wood and proanthocyanidic tannins will improve colour stability, as well as structure. CAN SUPPLEMENTARY TANNIN ADDITIONS AFTER ALCOHOLIC FERMENTATION BE BENEFICIAL? Yes. The addition of specific tannins postfermentation will have a positive impact on structure and flavour. Depending on the desired outcome and the tannin product used, addition might take place before barrel ageing (cellaring tannins) or before bottling (finishing tannins). CAN TANNINS HAVE A NEGATIVE IMPACT ON BARREL AGEING? No. Tannins play an important anti-oxidative role during barrel ageing, which is why there is such a difference between wine that has been aged in an old barrel compared to wine that was aged in a new barrel. A new barrel offers more protection against oxidation, because there are more tannins available than in an older barrel. Adding tannins during barrel ageing will not only offer anti-oxidative effects, but will also slow down wine ageing. They thus play a supporting role during barrel ageing. WILL TREATMENT WITH TANNINS HAVE AN EFFECT ON ASTRINGENCY OR BITTERNESS? Yes. Bitterness in wine is caused by tannin imbalances or tannin complexes that are not sufficiently bound. Bitterness and imbalances can be corrected by adding a highly polymerised tannin. Note that the perception of fruit might also be improved after such a tannin treatment. 19 20

INNOVATIONS A NEW REHYDRATION AGENT: Innovation in the pipeline Anchorferm, a product for use during rehydration, is a mainstay in our nutrient portfolio. It enriches the rehydration medium with inactivated yeast and in this way provides the yeast with minerals, vitamins and survival factors. Due to the success of Anchorferm, Anchor Yeast is in the process of developing a new innovative rehydration agent. For many winemakers, yeast rehydration is the first contact they make with wine yeast during a harvest. Sadly, this introduction between man and yeast is often fleeting and very little thought is put into this crucial step. Sure, harvest is a busy time and winemakers simply want to get the yeast ready and into the fermentation vessel, but just a small change in the rehydration protocol could make a world of difference to the yeast (and ultimately to the winemaker). As the saying goes a happy wife means a happy life. The same applies here a happy yeast means a happy winemaker. REHYDRATION AGENTS Specific nutrients added during rehydration are readily absorbed by the yeast and can have numerous benefits on not only yeast growth and viability, but also aroma production and possibly even mouthfeel. It has been shown that yeast growth is positively influenced by the nutrients made available during rehydration with specific rehydration agents. Typically, rehydration agents are 100 % biological and consist of inactivated yeast cells that were obtained from a specifically INNOVATIONS grown yeast strain. The way yeast inactivation is fermentations were done with the same yeast, but done ensures that high levels of vitamins (thiamine, with two different rehydration agents. There was biotin and pantothenic acid), minerals (magnesium, a marked improvement in fermentation kinetics manganese and zinc), amino acids and sterols where the rehydration agent was employed (both are available. All of these compounds assist in of the nutrients showed this improvement). As far problem-free fermentations, higher cell count and as lag phase is concerned, the rehydration agent better cell viability. This is because the initial yeast treatments caused a considerable decrease in lag population was well fed and any possible micronutrient phase, compared to the non-treated fermentation. shortages were avoided. The rehydration agent treatments showed a lag phase reduction of one day, compared to the nontreated fermentation. Fermentation to dryness Figure 1 shows the sugar consumption in Chenin blanc must (25 Balling and 15 C) during with the rehydration agents also concluded three fermentation. The control fermentation was days earlier than the non-treated fermentation. done with only the yeast and the other two Figure 1. Sugar consumption in Chenin blanc must during fermentation with and without rehydration agents (vinification done at the IWBT, Stellenbosch University). 21 22

CONTINUOUS INNOVATIONS ANCHOR YEAST VIN 13: The rockstar Continuous innovation is defined as modest, gradual, ongoing upgrades or enhancements of existing technologies or products. Being the first ever commerical hybrid wine yeast to exist in the world, innovation is surely VIN 13 s middle name. Through your experience as winemakers we have been able to continuously expand our knowledge on the applications of VIN 13; alcohol and sugar tolerances we never expected, amazing results on cultivars we never considered and even going like a Boeing in a red wine fermentation. Anchor Yeast VIN 13 is a rockstar. But don t just take our word for it We have been using VIN 13 on our Pinotage Rosé since 2010 and we are very satisfied with the result. Our juice is filtered before fermentation and VIN 13 has never had a problem to ferment the clear juice to dryness. We also ferment at a very cold temperature, between 10 and 12 C and VIN 13 handles the cold temperature very well. The aromas that are expressed are a combination of strawberry and floral, and more importantly, this is also a character that is stable for the lifespan of the wine. The wine also has a beautiful mouthfeel and the sweetness of the fruit is often mistaken for sugar. On Rosé, this is precisely what you want, a sweet mid-palate that has a dry finish and with a low residual sugar. Abrie Beeslaar. Winemaker: Kanonkop Wine Estate. Stellenbosch. 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. Charles Hopkins. Cellarmaster: De Grendel Wine Estate. Durbanville. I have been using VIN 13 for 16 years and I consistently find this yeast to produce and release tropical (passion fruit, gooseberry and guava dominating), as well as floral aromas and flavours. The yeast is robust and ferments at a wide temperature range and I have never had problems with stuck fermentations. I use VIN 13 mainly on Chenin blanc, Colombard, Gewürztraminer and Rosé. A safe and reliable yeast. Martin Stevens. Winemaker: Koelenhof Winery. Stellenbosch. 24

CONTINUOUS INNOVATIONS I use VIN 13 primarily on my Chardonnay and Viognier, but also with great success on my Chenin blanc. This yeast delivers very fruity wines with complexity and works well with my other barrel fermented components. The aromas range from very tropical, ripe pineapple, to more citrus and even pear aromas. I also use this yeast for situations where the fermentation conditions will be more difficult, like juice with a low NTU and nutrient content or high potential alcohol. VIN 13 always delivers a clean fermentation and I age my wines on the yeast lees for a long time with very good results. I have used a lot more this past harvest season and it has given me some of my best Chardonnay and Viognier tanks this year. Gerhard Swart. Head Winemaker: Flagstone Winery. Somerset West. Cold fermentation Restarting stuck fermentations Aromatic white wines Fresh and fruity Not as affected by residual fructose Fermented to dryness concentrations Cold tolerant: 10 C Sugar tolerance: 27 B Alcohol tolerance: 17 % Low VA producer First commercial hybrid Killer activity yeast in the world, launched Little to no SO 2 production in 1991 Short lag phase Saccharomyces cerevisiae Low nitrogen requirements subsp. cerevisiae x Saccharomyces cerevisiae subsp. bayanus Production of stable aromatic compounds Aromatic capabilities of cerevisiae and fermentation Enhances volatile thiols: capabilities of bayanus passion fruit, grapefruit, gooseberry, guava Enhances esters: tropical fruit and floral Added complexity CONTINUOUS INNOVATIONS CLARISTAR : Your complete solution for tartrate stability from analysis to treatment An innovative solution for tartrate stabilisation in wine. Claristar is an effective and long lasting inhibitor of tartrate crystallisation for still white, Rosé and red wine. This purified solution of specific mannoproteins extracted from specific Saccharomyces cerevisiae yeast contains the fraction with the highest Tartrate Stability Index (TSI) and is therefore the most effective against tartrate instability. Claristar was launched in Europe in 2007 and we can now proudly launch this product and the accompanying analysis, in the South African wine industry, with lessons learnt from the international markets where it has been a success. It is critical to have a laboratory that can determine the correct dosage of Claristar required for stabilisation. Hence the setting up of a laboratory at the Anchor Yeast facilities. Anchor Yeast is now fully equipped and trained to analyse your wines and further recommend the dosage required to achieve tartrate stability. We have invested in the Checkstab machine. The machine gives an indication of the level of instability in the wine. Further analysis determines the correct dose of Claristar needed to achieve tartrate stabilisation and then verifies and confirms that the amount of Claristar added to the wine, actually results in stability. (the amount of Claristar will be defined for each wine) needs to be completed. The effectiveness of Claristar is dependant on individual wine characteristics (e.g. protective colloid levels, ph, alcohol, etc.). Wine submitted for bench trials must be the final blend and Claristar should be the final addition before bottling. The following important factors should be considered prior to Claristar usage: Wine sample provided for analysis must be the final blend. Wine should not have been treated with calcium carbonate. Blend must be protein stable. Alcohol levels should be lower than 16 %. Wine must be at least six months old. ADVANTAGES The advantages of using Claristar in your wine include the following: Enhanced aroma profile. Increased sensation of roundness on the palate. Preserved natural acidity of the wine. Improved aromatic freshness during wine ageing and storage. Add Claristar today, bottle tomorrow. Please contact the Anchor Yeast team if you have a wine that you would like to treat with Claristar. USAGE Chardonnay Chenin blanc Sémillion Viognier Riesling Gewürztraminer Pinot gris Muscat varieties Rosé To ensure the efficacy of Claristar addition for the stability of any particular wine, laboratory analysis must be done and verification with the Checkstab 25 26

CONTINUOUS INNOVATIONS FINAL TOUCH POP: How to make your sparkling wines perfect CONTINUOUS INNOVATIONS Final touch POP is a unique mannoprotein-based solution, specially formulated to improve the quality of sparkling wines. Final touch POP noticeably enhances organoleptic qualities and preserves the elegance, freshness and balance of sparkling wines over time (Figure 1 and 2). THE IMMEDIATE AND LASTING EFFECTS ON SPARKLING WINES ARE: The positive effects of Final touch POP are visible at a dosage of between 10 to 40 ml/hl, with its addition after the second fermentation: immediately before bottling (Charmat method), or to the dosage of liqueur added after disgorging (Traditional method). Softness. Best expression of aroma and aromatic persistence. Greater freshness, elegance and organoleptic balance. Better effervescence. Moreover, the use of Final touch POP can extend the commercial shelf life of sparkling wines. Figure 2. Quantitative sensory profiles of Müller-Thurgau sparkling wines (6 bars pressure - 12 g/l residual sugar) after six months, without and with Final touch POP at 30 ml/hl. I discovered Final touch POP at the Anchor Wine Yeast Technical Seminar held in 2015. I was really impressed with the treated wines they had available and asked the Anchor team for samples to test on our own wines. There was a marked improvement between the control and the treated wine, so we immediately started to incorporate it in our dosage. It was something that we needed, but we didn t know was out there! We ve been using Final touch POP now in the cellar for six months and we are very pleased with the results. It works especially well with our older vintages of MCC. The Final touch POP gives a refined aromatic profile, aids in freshness and gives a smooth and rounded mouthfeel. What I love most about the product is that I just add it directly to the dosage at disgorgement; it is easy and straightforward to use. Thank you to the Anchor Yeast team for always pushing the boundaries by introducing new exciting products in our industry. It definitely gives our wines an extra sparkle! Tim Hoek. Winemaker and Viticulturist: Haute Cabrière. Franschhoek. Figure 1. Quantitative sensory profile of Moscato sparkling wines (2.5 bars pressure - 150 g/l residual sugar) after nine months, with and without Final touch POP at 20 ml/hl. 27 28

CONTINUOUS INNOVATIONS EXTRAFERM : Unique and highly adsorbent yeast hulls The capacity of Extraferm to remove phthalates from contaminated wines. Extraferm continues to be a very successful innovation and a great example of continuous innovation in its life cycle. Experiments recently carried out with the Research and Development department of Inter-Rhône (a professional organization of winegrowers and wine merchants in the Rhône Valley, France) have confirmed the ability of Extraferm to bind to and eliminate phthalates from wine. Two successive treatments of contaminated wines with 20 g/hl of Extraferm yeast hulls, reduced the phthalate content by more than 50 % (Figure 1). CONTINUOUS INNOVATIONS EASE OF USE AND THE FAST complete in just a few seconds. SETTLING ABILITY OF EXTRAFERM This makes it very easy to A treatment with Extraferm is easy to set up, use, saves time and provides efficient and quick. Extraferm yeast hulls disperse homogeneous distribution in quickly due to their unique micro-granulated the treated wine. formulation. The unique production process Extraferm is known for its fast settling HALO (High Adsorption Low Odour), developed by once the wine has been treated and this allows for Oenobrands (our sister company based in France), fast and efficient racking of the treated wine. enables Extraferm yeast hulls to reach the maximum capacity of adsorption of undesirable In Figure 2 it shows that only 45 minutes after the compounds, without imparting any addition of 40 g/hl of Extraferm, the turbidity of odour or flavour to the treated the treated white wine decreased by 33 %. The wine. Thanks to its exclusive turbidity after 24 hours of settling is similar to that drying technology, Extraferm of the control wine. Therefore, treated wine can be does not form lumps. The racked and undergo further processing in a shorter suspension of the product is amount of time. Figure 1. Adsorption of dibuthyl phthalate (µg/l) following the addition of two successive 20 g/hl dosages of Extraferm. Phthalates are derivatives of phthalic acid, a compound used in most PVC products. Wines prepared, handled or transported in contact with plastic materials (coating tanks, hoses, pump body, seals, BIB), are likely to be contaminated. The presence of ethanol favours the migration of phthalates into wine. A survey initiated in 2011 revealed that 50 % of French wines are contaminated with dibutylphthalates, sometimes up to 800 µg/l. The presence of phthalates in wines can lead to import refusal in countries with a fixed limit, e.g. China with limits set at 300 µg/l. Phthalates are only one of the many undesirable compounds against which Extraferm has proven to be effective. The list of unwanted compounds that can be removed from wines by Extraferm include saturated fatty acids, chloro- and bromoanisoles and ochratoxin A. Figure 2. Turbidity in a white wine treated with 40 g/hl Extraferm and another commercial yeast hull product. 29 30

CONTINUOUS INNOVATIONS THE FERMIVIN RANGE: Turning over a new page Winemakers throughout the world have been putting their trust in Fermivin yeast since the 1970 s. These yeast strains can be used to produce various styles of wine, thus meeting market and consumer demands. Indeed, three founding strains were selected in the 1970 s in co-operation between Gist-brocades and the French Institute of Agricultural Research (INRA) and produced as Instant Dry Yeast: Fermivin 7013, Fermichamp 67J and Fermirouge 7303. New selections were then added to form a complete family of yeast strains adapted to different winemaking conditions. In the late 90 s, the ranges Fermicru and Collection Cépage were created, while at the same time Gist-brocades merged with the Dutch multinational company, DSM. Anchor Yeast is now offering the instant dry wine yeasts in this portfolio under the brand Fermivin. The Fermivin range has been selected and will continue to be developed by combining the knowledge and experience of Oenobrands (our sister company in France), with winemaking tradition and with the expertise of world renowned institutes. Several selections come from famous French vineyards - Champagne, Alsace, Loire Valley, Burgundy, Languedoc-Roussillon and Corsica and others from South American vineyards in Chile. All Fermivin strains share common attributes, like their ability to complete fermentation, efficient aroma conversion, minimal foaming, low production of volatile acidity and the absence of unpleasant tastes. They are cultivated, dried and checked in our yeast factories to ensure their authenticity, high performance and quality. CONTINUOUS INNOVATIONS NEW SOLUTIONS FOR RED, WHITE AND ROSÉ WINES ONE STRAIN SELECTED FOR Fermivin XL - for fruity, smooth Rosé wines WHITE WINES Fermivin XL for fermentation during maceration followed by bleeding and the elaboration of fruity, Fermivin 4F9 - for aromatic white wines that smooth Rosé wines with red berry flavours. have a long finish Fermivin 4F9 releases large quantities of FOUR STRAINS SELECTED FOR polysaccharides. It is therefore especially RED WINES recommended for making white wine aged on Fermivin MT48 - for fruity, spicy red wines fine lees. This yeast is for winemakers who want to Fermivin MT48 (Figure 1) (previously Collection improve the wine s body and volume. Cépage Merlot) gives round, expressive wines TWO STRAINS SELECTED FOR with soft tannins and complex aromatic hints. It is ROSÉ WINES suitable for wines aimed for low to average ageing times. It produces high concentrations of glycerol Fermivin 4F9 - for aromatic Rosé wines that and brings a rounder mouthfeel in finished wines. have a long finish Fermivin 4F9 for the fermentation of cold musts obtained after skin contact to get aromatic, thiol style Rosé wines that have a long finish, with grapefruit, stone fruits and tropical fruit flavours. The Anchor Yeast team is now proud to launch a totally renewed Fermivin range in South Africa with the motto PROUD HISTORY BRIGHT FUTURE. We have paid special attention to the science and technology section of each strain, represented in their application data sheet, for the most relevant information obtained during the selection programs. The main oenological properties are presented as a graph for more clarity and we have also collected testimonials from winemakers from all world wine regions. Figure 1. Result of three series of tests by the IFV of Bordeaux, France using Fermivin MT48 in Merlot and Cabernet Sauvignon wines. 31 32

CONTINUOUS INNOVATIONS Fermivin A33 - for structured and complex flavoured red wines Fermivin A33 (Figure 2) (previously Collection Cépage Cabernet) is especially suitable for producing wines for barrel ageing. It promotes polyphenol extraction and stabilises anthocyanins as pyroanthocyanins. It has a very high alcohol tolerance and thus can complete fermentations even with high alcohol content. Fermivin A33 adds to the complexity of the wine and imparts blackcurrant and blackberry aromas, as well as toasty and chocolate notes. CONTINUOUS INNOVATIONS Fermivin VR5 - for red wines to be aged Fermivin VR5 (Figure 4) is suitable for producing red wines matured over extended periods. It promotes the extraction of polyphenols and their stabilisation over time. It helps develop blackcurrant, prune and cherry aromas, as well as spicy hints. Figure 2. Tannin content and total polyphenol index (TPI) in Cabernet Sauvignon wines fermented using Fermivin A33 (Bordeaux - France). Figure 4. Total polyphenol index of Carmenere red wines fermented using Fermivin VR5 and six reference strains (Talca - Chile). Fermivin XL - for fruity, smooth red wines Fermivin XL (Figure 3) produces fruity red wines with softer tannins; as a result, wine for rapid consumption has a less aggressive structure. This yeast is suitable for short maceration periods. PRODUCT TYPE OF WINE WHITE RED ROSÉ FEATURES TASTING NOTES For aromatic white and Rosé wines that have a long finish Thiol converter Volume and esters Grapefruit, stone fruits, tropical fruits, minerality For fruity, smooth red and Rosé wines High adsorption of tannins decreasing wine astringency Soft tannins, harmonious, red fruits For fruity, spicy red wines High production of glycerol Red fruits, plum, floral, spices and smooth body For red wines to be aged High extraction of polyphenols, favours colour stability Red and black fruits, jam, spices, full-bodied For structured red wines Enhances polyphenol content Complex aromas of fruits, chocolate, tobacco, well-balanced Figure 3. Analysis of tannins adsorbed by lees and remaining tannins in Merlot wines fermented using Fermivin XL and two reference strains (INRA - Montpellier, France). Best fructophilic yeast for restarting stuck fermentations Fructophilic High alcohol tolerance No aroma contribution 33 34

Fifty shades of Rosé PROTOCOLS Oh my it s so big the growth of Rosé wine popularity that is. THE PRODUCTION NUMBERS AT A GLANCE Global Rosé production: approximately 25 million hl Accounts for approximately 10 % of still wine production 80 % of production: France, Spain, United States and Italy Increase in Rosé production since 2002: South Africa: 200 % Chile: 400 % Australia: 450 % THE CONSUMPTION NUMBERS AT A GLANCE Global Rosé consumption: approximately 23 million hl 20 % increase in Rosé consumption since 2002 France and USA: consume approximately half of the global Rosé production Increase in Rosé consumption since 2002: United Kingdom: 250 % Sweden: 750 % Canada: 120 % Hong Kong: 250 % rosé ˈrəʊzeɪ/ noun Any light pink wine, coloured by only brief contact with red grape skins. a glass of Rosé Such a simple and one-dimensional definition for a complex, diverse and let s be honest, sexy product. Pale onion-skin orange to almost purple; still, semisparkling or sparkling; sweet to bone-dry; this genre of wine is as diverse as the cultivars you can use to make it. Call it what you will a French Rosé, a Spanish Rosado, an Italian Rosato or a German Roséwein this blush-coloured phenomenon has shaken off the frumpy sweet and unsophisticated persona and slipped into something a little bit more comfortable the new crisp, dry and fruit-driven style of Rosé taking the world by storm. The two major Rosé production methods, maceration and saignée, will provide you with different styles and colours of Rosé wine. During the maceration method, the grapes are destined primarily for Rosé production and the maceration period can differ significantly according to the shade and intensity of Rosé being produced. This method is popular for commercial Rosé production. The saignée or bleeding method sees you remove some of the juice from the red wine production process to produce Rosé and at the same time intensifies the colour and tannin concentration of the red wine being produced. This method usually results in darker and more savoury Rosé styles. 36

PROTOCOLS PROTOCOLS A less common method is that of Vin gris, where Rosé is produced by the immediate pressing of red grapes without any skin contact. This method is generally practised on lighter coloured varieties like Cinsaut, Gamay noir, Pinot noir and Grenache. So what makes a good Rosé? The style that is gaining in popularity is that of a clean, fruit forward wine with crisp acidity, where freshness and complexity are balanced. To produce this, there are a couple of key factors: Gentle handling of the fruit. Short and light press cycle. Cold settling. Fermenting at cool temperatures to retain aromatic compounds. Use of a dedicated yeast and enzyme combination to enhance bright, rich, fruity flavours. THE MANY FACES OF ROSÉ AROUND THE WORLD Provence Tavel Pinot noir ROSÉ Tempranillo TASTING NOTES Fruity and lean Fresh, crisp, dry Pale pink Strawberries, raspberries, watermelon, rose petal, grapefruit, fresh herbs Zesty acidity and minerality Savoury and rich Salmon pink Body and structure High alcohol, low acid Summer fruits Hearty, spicy with tannins, grapefruit, mint, red bell pepper Delicate fruit Bright acidity and softness Fruity notes: strawberries, melon, apple, raspberries Elegant, cool, crisp and dry Savoury style Pale pink Herbaceous notes, green peppercorn, watermelon, strawberry Some floral notes The style of Rosé wines produced with these different methods, despite coming in a veritable rainbow of pink shades, can vary anywhere from light and mineral-like, to round and floral and rich and savoury. From a visual point of view, you can expect anything from a pale onionskin hue, interspersed with salmon, rose, coral, watermelon coloured wines, all the way to the cherry and ruby red offerings. Rosé really has an outfit for every occasion With so many styles of Rosé, differing in colour, sweetness, bubbles and aroma, you are sure to find the one that makes you blush. Sangiovese Cabernet Sauvignon Shiraz Montepulciano Fruity style Bright copper red colour Dry with fruit forward flavour and acidity Cranberries, raspberries, honeydew, yellow peach, strawberries Savoury style Deep ruby red Savoury notes: green bell pepper, black pepper, cherry, blackcurrant Crisp and acidic Savoury style Ruby colour More robust Purple fruit: plums, dried cherries, blueberries White pepper, green olive, peach skin Deep ruby colour Medium bodied with fruit and spice Cloves, cinnamon, orange peel, dried fruit Zinfandel Mourvèdre Grenache Sweet American style Strawberry, cotton candy, lemon, green melon Moderate acidity Fruity and floral Pale coral Rounder, full-bodied Floral, violets, rose petals Red plums, cherries, dried herbs, smoke Fruity style Ruby red Strawberry, orange, hibiscus 37 38