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Anchor Co-Inoculant Bacteria - Yeast compatibility and Micro-Oxygenation (MOx)

Cape Town, South Africa. The previously known Anchor NT 202 Co-Inoculant Bacteria is now available as the Anchor Co-Inoculant Bacteria. Indeed, recent research results display the compatibility of this mixed lactic acid bacteria starter culture (O. oeni x L. plantarum) not only with the yeast Anchor NT 202, but with a variety of other Oenobrands commercial yeast strains, such as Anchor Exotics SPH, Anchor NT 50, Anchor NT 116, Anchor WE 372, Anchor NT 112, Collection Cépage® Pinot, Collection Cépage® Cabernet, Collection Cépage® Merlot, Fermivin®, Fermirouge®, Fermicru® VR5 and Fermicru® XL.

In addition, the use of micro-oxygenation (MOx) together with the Anchor Co-Inoculant Bacteria, and the effect on wine quality, was investigated. It was found that wines co-inoculated with the Anchor Co-Inoculant Bacteria and treated with MOx, completed both alcoholic- and malolactic fermentations in a total of 12 days, compared to the 42 days taken for sequential inoculation with MOx. The co-inoculated wines also measured significantly higher in colour intensity.

The Anchor Co-Inoculant Bacteria wine treated with MOx was preferred by 80% of a tasting panel and the wine was described as being less vegetative, less lactic and lower in astringency and bitterness. The wine also had fruitier aroma, greater aroma intensity and better mouth feel properties.

This mixed culture for MLF, together with MOx, presents winemakers with the ability to optimize flavour, increase colour intensity and at the same time better mouth feel and increase overall wine quality during the malolactic fermentation process. A culture like the Anchor Co-Inoculant Bacteria specifically developed for co-inoculation means the above can be achieved in a shorter timeframe.