Consumables

Anchor VIN2000

Introducing VIN 2000!

VIN 2000
Saccharomyces cerevisiae

A yeast for the production of complex, aromatic white wines

ORIGIN
VIN 2000 is a product of the yeast hybridisation program of The Institute for Wine Biotechnology, Stellenbosch University, South Africa.

APPLICATION
VIN 2000 is recommended for the production of “rich and ripe” style Chenin blanc (fresh pineapple, paw-paw and citrus aromas), wooded Chardonnay (citrus aromas) and Sauvignon blanc (passion fruit, guava and tropical aromas). It is suitable for fermentation in barrel.

FERMENTATION KINETICS
Moderate fermentor - approximately 1°Balling / Brix (0.6 Baumé) per day at 12°C (54°F)
Conversion factor1: 0.58 – 0.63

TECHNICAL CHARACTERISTICS
Cold tolerance: 12°C (54°F)
Optimum temperature range: 13 – 16°C (55 – 61°F)
Osmotolerance2: 25°Balling / Brix, 13.9 Baumé
Alcohol tolerance3 at 15°C (59°F): 15.5%
Foam production: low

METABOLIC CHARACTERISTICS
Glycerol production: 9 -10 g/l
Volatile acidity production: generally lower than 0.4 g/l
SO2 production: none to very low
Nitrogen requirement: low

PHENOTYPE
Killer positive

DOSAGE
20 g/hl (2 lb/1000 gal)

PACKAGING
VIN 2000 is vacuum-packed in 1kg packets. It must be stored in a cool (5 – 15°C, 41 – 59°F), dry place, sealed in its original packaging.
1. Conversion factor of sugar (°Balling / °Brix) to alcohol (% v/v) is dependent on the initial sugar concentration of the grape must, the residual sugar in the final wine, the temperature of fermentation and the type of fermentation vessel.
2. Osmotolerance is the highest sugar concentration a yeast can ferment to dryness, if used in accordance with Anchor Yeast’s recommendations in healthy grape must.
3. Alcohol tolerance is dependent on the temperature of fermentation. The higher the fermentation temperature, the greater the toxic effect of alcohol on yeast cell membranes and thus a lower alcohol tolerance.

Anchor Alchemy I

Anchor Alchemy blends - the 1st truly custom formulated yeast blend!

Alchemy is the “seemingly magical power or process of transmuting or transforming” It is the mixing of individual components in the quest to create magic (gold)

ANCHOR ALCHEMY I
Saccharomyces spp.
An aromatic yeast blend to enhance aroma intensity and complexity in white wines
ORIGIN
Anchor Alchemy I is a scientifically formulated blend of wine yeast strains. It has been developed in collaboration with the Australian Wine Research Institute (AWRI).
APPLICATION
Anchor Alchemy I enhances esters (fruity, floral) and volatile thiols (box wood, passion fruit, grapefruit, gooseberry and guava aromas) in white wines. This effect is the result of the synergistic action of the specific yeast strains used in the blend. The ratio of the yeast strains in the blend has been scientifically formulated to provide this optimum aromatic profile. It is recommended for vinifying white grape varieties such as Sauvignon blanc, Chardonnay, Chenin blanc, Verdelho, Riesling and Pinot gris.
FERMENTATION KINETICS
Fast fermentation – temperature control is advised
Conversion factor1: 0.58 – 0.63

TECHNICAL CHARACTERISTICS
Cold tolerance: 12°C (54°F)
Optimum temperature range: 13 - 16ºC (56 - 61ºF)
Osmotolerance2: 25˚Balling / Brix, 13.9 Baumé
Alcohol tolerance3 at 15°C (59°F): 15.5%
Foam production: low
METABOLIC CHARACTERISTICS
Glycerol production: 5 – 7 g/l
Volatile acidity production: generally lower than 0.5 g/l
SO2 production: none to very low
Nitrogen requirement: average to low

PHENOTYPE
Killer: positive and negative (propagation instead of direct inoculation will distort the ratio of the blend)
Cinnamyl decarboxylase activity: positive (POF+)
DOSAGE
20 g/hl (2 lb/1000 gal) direct inoculation only
PACKAGING
Anchor Alchemy I is vacuum-packed in 1kg packets. It must be stored in a cool (5 - 15˚C, 41 - 59ºF), dry place, sealed in its original packaging.

1. Conversion factor of sugar (°Balling / °Brix) to alcohol is dependent on the initial sugar concentration of the grape must, the residual sugar in the final wine, the temperature of fermentation and the type of fermentation vessel.
2. Osmotolerance is the highest sugar concentration a yeast can ferment to dryness, if used in accordance with Anchor Yeast’s recommendations in healthy grape must.
3. Alcohol tolerance is dependent on the temperature of fermentation. The higher the fermentation temperature, the greater the toxic effect of alcohol on yeast cell membranes and thus a lower alcohol tolerance.

VINOSTAK

- 42 BOTTLES PER TRAY
- 20 TRAYS PER PALLET
- 840 BOTTLES PER PALLET
- SUITABLE FOR MOST STD.
  WINE & SPARKLING WINE BOTTLES
- STACKS UP 3 PALLETS HIGH
- SUITS CHEP/ ISO PALLETS 1200mm x 1000mm

VINOSTAK is cost effective.

The VINOSTAK system avoids any contact between the bottles of a same layer, also bottle contact between layers. VINOSTAK is a plastic interpolated sheet used for bottle storage and protection. VINOSTAK reduces the noise effect when bottles are stacked. VINOSTAK also reduces damages which could be caused to the bottles. If however a breakage occurred in the stack the bottles on the lower levels would be protected from any lost liquid which would be retained in the cells of the bottle profile within the sheet.

In a comparative study of different systems allowing for bottles to be stacked bottom to top for ageing in a cellar, VINOSTAK makes a difference in terms of safety, comfort, reliability, simplicity of implementation, superior space utilisation.

VINOSTAK sheets can be used at least 180 times - no maintenance cost, except for washing or cleaning.

VINOSTAK optimises your storage space

VINOSTAK can be managed layer by layer. The volume of the stored bottles is adapted to the available heights in your warehouse.

VINOSTAK can be stacked up to 60 layers (approx. 20 layers of bottles per pallet) which represents over 2.500 bottles per 1.2m2 of warehouse space.

That, compared to wooden or metal racks, allows you to greatly reduce the volume of space, and keeps your bottles safe and clean. Thanks to VINOSTAK the empty, full or customized bottles are protected from dust and moisture. The breakage rate is greatly reduced.

When not used, 900 VINOSTAK sheets make up 1 pallet, i.e. over 100 bins vs. 1.2m2 of warehouse space for empty storage!

Anchor Alchemy II

ANCHOR Yeast VIN 7

Anchor is currently the world's 3rd largest manufacturer of yeast.

VIN 7
Saccharomyces cerevisiae
A yeast for enhancing thiol aromas in white wines
ORIGIN
ARC Infruitec-Nietvoorbij, the vine and wine research institute of the Agricultural Research Council, Stellenbosch, South Africa.
APPLICATION
VIN 7 is ideal for the production of aromatic white wines at low temperatures. VIN 7 releases passion fruit, grapefruit, gooseberry and guava aromas and flavours from their non-aromatic precursors in the must. It is therefore especially recommended for vinification of the following grape varieties: Sauvignon blanc, Chenin blanc and Colombard.
FERMENTATION KINETICS
Strong fermentor even at low temperatures, ferments slower towards the end of fermentation
Sensitive to micro-nutrient shortages
Conversion factor1: 0.58 – 0.63

TECHNICAL CHARACTERISTICS
Cold tolerance: 12°C (54°F)
Optimum temperature range: 13 – 16°C (55 – 61°F)
Optimum must clarity: 50 – 90 NTU
Osmotolerance2: 24. 5°Balling / Brix, 13.6 Baumé
Alcohol tolerance3 at 15°C (59°F): 15%
Foam production: medium
METABOLIC CHARACTERISTICS
Glycerol production: 5 - 7 g/l
Volatile acidity production4: 0.4 - 0.8 g/l
SO2 production: none to very low
Nitrogen requirement: low
PHENOTYPE
Killer: sensitive
Cinnamyl decarboxylase activity: low positive (POF +)
DOSAGE
20 g/hl (2 lb/1000 gal)
PACKAGING
VIN 7 is vacuum-packed in 1kg packets. It must be stored in a cool (5 - 15˚C, 41 - 59ºF), dry place, sealed in its original packaging.
1. Conversion factor of sugar (°Balling / °Brix) to alcohol (% v/v) is dependent on the initial sugar concentration of the grape must, the residual sugar in the final wine, the temperature of fermentation and the type of fermentation vessel.
2. Osmotolerance is the highest sugar concentration a yeast can ferment to dryness, if used in accordance with Anchor Yeast’s recommendations in healthy grape must.
3. Alcohol tolerance is dependent on the temperature of fermentation. The higher the fermentation temperature, the greater the toxic effect of alcohol on yeast cell membranes and thus a lower alcohol tolerance.
4. The volatile acidity produced by VIN 7 is a by-product of glycerol formation. VIN 7 produces glycerol as a response to osmotic shock. The VA is non-organoleptic unless it exceeds 0.9 g/l. This will occur when VIN 7 is propagated in the winery instead of direct inoculation at the recommended dosage or when the grapes have been infected with Botrytis.

ANCHOR Yeast VIN13

Anchor is currently the 3rd largest manufacturer of yeast in the world.

VIN 13
Saccharomyces cerevisiae
A yeast for the production of fresh and fruity white and Rosé wines
ORIGIN
VIN 13 is a product of the yeast hybridisation program of the Department of Microbiology and Institute for Wine Biotechnology, University of Stellenbosch, South Africa.

APPLICATION
VIN 13 enhances volatile thiol aromas (passion fruit, grapefruit, gooseberry and guava) and produces esters (tropical fruit salad, floral). It is recommended for vinifying Chardonnay, Chenin blanc, Riesling, Semillon, Gewürztraminer, Viognier, Pinot gris, Marsanne, Rousanne and all Muscat grape varieties. VIN 13 is also ideal for the production of aromatic Rosé’s from all red grape varieties.

FERMENTATION KINETICS
Very strong fermentor, cold fermentation is advised
Conversion factor1: 0.58 – 0.63

TECHNICAL CHARACTERISTICS
Cold tolerance: 10°C (50°F)
Optimum temperature range: 12 - 16ºC (54 - 61ºF)
Osmotolerance2: 27˚Balling / Brix, 14.9 Baumé
Alcohol tolerance3 at 15°C (59°F): 16.5%
Foam production: low
METABOLIC CHARACTERISTICS
Glycerol production: 5 – 7 g/l
Volatile acidity production: generally lower than 0.3 g/l
SO2 production: none to very low
Nitrogen requirement: low

PHENOTYPE
Killer: positive
Cinnamyl decarboxylase activity: negative (POF -)
DOSAGE
20 g/hl (2 lb/1000 gal)
PACKAGING
VIN 13 is vacuum-packed in 1kg packets. It must be stored in a cool (5 - 15˚C, 41 - 59ºF), dry place, sealed in its original packaging.

1. Conversion factor of sugar (°Balling / °Brix) to alcohol (% v/v) is dependent on the initial sugar concentration of the grape must, the residual sugar in the final wine, the temperature of fermentation and the type of fermentation vessel.
2. Osmotolerance is the highest sugar concentration a yeast can ferment to dryness, if used in accordance with Anchor Yeast’s recommendations in healthy grape must.
3. Alcohol tolerance is dependent on the temperature of fermentation. The higher the fermentation temperature, the greater the toxic effect of alcohol on yeast cell membranes and thus a lower alcohol tolerance.

ANCHOR Yeast NT116

NT 116
Saccharomyces cerevisiae
A yeast for the production of full bodied red wines

ORIGIN
NT 116 is a product of the yeast hybridisation program of ARC- Infruitec-Nietvoorbij, the vine and wine research institute of the Agricultural Research Council, Stellenbosch, South Africa.

APPLICATION
NT 116's tolerance of high sugar musts and high alcohol concentrations makes it very suitable for the production of full-bodied red wines destined for wood maturation. NT 116 promotes blackberry and black currant aromas in Shiraz and Cabernet Sauvignon, and red berry aromas in Merlot.

FERMENTATION KINETICS
Strong fermentor – temperature control is advised
Conversion factor1: 0.57 – 0.62

TECHNICAL CHARACTERISTICS
Cold tolerance: 11°C (52°F) – suitable for pre-fermentation cold soaking
Optimum temperature range4: 13 –28°C (56 - 83ºF). Temperatures must not exceed 30°C (86ºF)
Osmotolerance2: 26°Balling / Brix, 14.4 Baumé
Alcohol tolerance3 at 20°C (68°F): 16%
Foam production: low

METABOLIC CHARACTERISTICS
Glycerol production: 9 – 12 g/l
Volatile acidity production: generally lower than 0.3 g/l
SO2 production: none to very low
Nitrogen requirement: average

PHENOTYPE
Killer: positive
Cinnamyl decarboxylase activity: negative (POF -)

DOSAGE
30 g/hl (2.5 lb/1000 gal)

PACKAGING
NT 116 is vacuum-packed in 1kg packets. It must be stored in a cool (5 – 15°C, 41 - 59ºF), dry place, sealed in its original packaging.
1. Conversion factor of sugar (°Balling / °Brix) to alcohol (% v/v) is dependent on the initial sugar concentration of the grape must, the residual sugar in the final wine, the temperature of fermentation and the type of fermentation vessel.
2. Osmotolerance is the highest sugar concentration a yeast can ferment to dryness, if used in accordance with Anchor Yeast’s recommendations in healthy grape must.
3. Alcohol tolerance is dependent on the temperature of fermentation. The higher the fermentation temperature, the greater the toxic effect of alcohol on yeast cell membranes and thus a lower alcohol tolerance.
4. High temperatures (>25°C, 77°F) at the start of fermentation are inadvisable, as they could be damaging to yeast budding and, after 10% alcohol is reached, damaging to yeast cell membranes.

ANCHOR Yeast NT50

Anchor is currently the worlds 3rd largest manufacturer of yeast.

NT 50
Saccharomyces cerevisiae
A yeast for producing fruity red wines

ORIGIN
NT 50 is a product of the yeast hybridisation program of ARC Infruitec-Nietvoorbij, the vine and wine research institute of the Agricultural Research Council, Stellenbosch, South Africa.

 
APPLICATION
NT 50 enhances red berries (strawberry, raspberry and cherry), black berries (blackberry and black currant) and spicy aromas in red wines. It is suitable for wine with or without wood maturation. It is most suited for vinifying Shiraz (Syrah), Cabernet Franc, Grenache, Pinot noir, Pinotage and Gamay noir.

FERMENTATION KINETICS
Strong fermentor – temperature control is advised
Conversion factor1: 0.57 – 0.62

TECHNICAL CHARACTERISTICS
Cold tolerance: 13°C (55°F) - suitable for pre-fermentation cold soaking
Optimum temperature range4: 14 – 28˚C (57 - 83˚F). Temperatures must not exceed 30˚C (86ºF)
Osmotolerance2: 26˚Balling / Brix, 14.4 Baumé
Alcohol tolerance3 at 20°C (68°F): 16%
Foam production: Average

METABOLIC CHARACTERISTICS
Glycerol production: 11 - 13 g/l
Volatile acidity production: generally lower than 0.3 g/l
SO2 production: low
Nitrogen requirement: average

PHENOTYPE
Killer: positive
Cinnamyl decarboxylase activity: ambiguous (POF +/-)

DOSAGE
30 g/hl (2.5 lb/1000 gal)

PACKAGING
NT 50 is vacuum-packed in 1kg packets. Its must be stored in a cool (5 - 15˚C, 41 - 59˚F), dry place, sealed in its original packaging.
1. Conversion factor of sugar (°Balling / °Brix) to alcohol (% v/v) is dependent on the initial sugar concentration of the grape must, the residual sugar in the final wine, the temperature of fermentation and the type of fermentation vessel.
2. Osmotolerance is the highest sugar concentration a yeast can ferment to dryness, if used in accordance with Anchor Yeast’s recommendations in healthy grape must.
3. Alcohol tolerance is dependent on the temperature of fermentation. The higher the fermentation temperature, the greater the toxic effect of alcohol on yeast cell membranes and thus a lower alcohol tolerance.
4. High temperatures (>25°C, 77°F) at the start of fermentation are inadvisable, as they could be damaging to yeast budding and, after 10% alcohol is reached, damaging to yeast cell membranes.

ANCHOR ALCHEMY

ANCHOR YEAST LAUNCHES THE ALCHEMY RANGE OF BLENDED YEASTS!

Follow the links to the Products/ Consumables page and find out more about these exciting new yeast formulations - EXCITING STUFF!!!!!

GREASOMATIC

The GREASOMATIC is a completely selfcontained
single point automatic lubricator.
When activated and installed it discharges
120 ml of lubricant at a preselected, controlled
rate over a period of one to twelve
months.

The GREASOMATIC has seven
built-in discharge rates making it ideal for a
wide variety of applications. The lubricator is
constructed of corrosion proof plastic making
it suitable for use in demanding or harsh
environments as well as those having hygienic
requirements. The lubricant flow can
be easily monitored using the discharge
indicator visible through the three translucent
windows in the body.

OPERATION
The principle of operation is based on a
controlled galvanic chemical reaction which
generates a gas. The unique adjustable
galvanic timing element (3) is built into the
GREASOMATIC. When the unit is activated,
the element is introduced into a mildly
acidic liquid electrolyte (6) starting the
chemical reaction. As the gas is generated in
the expansion chamber (4), it slowly expands
the rubber bladder (7) which pushes against
the piston (8). The movement of the piston
extrudes the lubricant (10) into the bearing
at a controlled rate. The electrolyte and gas
remain hermetically sealed within the
expansion chamber preventing contamination
of the lubricant or the environment.

AVAILABLE IN STANDARD BEARING GREASE OR FOOD GRADE GREASE

VASLUB

VASLUB FG100

Aerosol food grade lubrication specially packed for GAI SPA of Italy.

The spray can contains 500ml of Synthetic Fod Grade oil (no mineral oils present). The spray is highly recommended for the lubrication of mechanical parts in machines which may come in contact with food stuff (e.g. corker jaws, filling valves, etc.)

Excellent lubrication properties.

Food Grade Grease

Klubersynth VH1 14-151 specially packed for GAI SPA.

Klubersynth Food Grade grease is a universal grease for lubrication of mechanical parts within the food and food realetd processing and packaging environment.

Water resitant and provide good pretection against wear.

Each cartridge contains 400g of grease