Yeast
Lallemand
In 1923, Lallemand first supplied fresh baker’s yeast to their local market in Montreal, Canada. In the early 1970s, Lallemand began producing enological yeast. Over 35 years later, the company has evolved into one of the world’s leaders in yeast, bacteria and yeast derivatives.
Lallemand’s team of scientists in Toulouse, France, focuses on fermented beverage research. In Montreal, the emphasis is upon new strain development, production procedures and more fundamental research. Research programs, scientific papers and ongoing collaborations also link Lallemand with the most prestigious enology laboratories in Europe, Australia, South Africa and the Americas. Lallemand’s strength is their ongoing commitment to research and development and their ability to communicate this information to the enology world.
In the early 1970s Scott Laboratories was looking for a partner to produce dry forms of certain yeast strains from our library (in particular "Montrachet" and "Champagne"). Our first partner (a large brewer) did a good job but lost interest due to the small batch sizes associated with winery use .The brewer then suggested that we contact Lallemand Cie.in Montreal. Thus began a relationship in 1974 that has now extended over 37 vintages.
Anchor
Anchor Yeast began in 1923 when Daniel Mills and Sons started the first yeast factory in Cape Town, South Africa. The company has since grown to include two ISO 9001:2000 certified yeast plants in Cape Town and Johannesburg. They produce baker’s yeast, wine yeast, distilling yeast and whiskey yeast sold throughout the world.
The Anchor yeast strains can be divided into natural isolates and hybrids. The hybrid strains include isolates hybridized by nature and isolates hybridized by Anchor. Hybridization is a natural process involving the sexual life cycle of Saccharomyces cerevisiae cerevisae and S. cerevisiae bayanus. The process is natural and the strains are not genetically modified. The results are yeast hybrids chosen with the best characteristics from both parents. This is a scientific vs. traditional approach that Anchor feels gives the winemaker a competitive edge.
Anchor Yeast positions itself as the leading New World wine yeast producer, placing a premium on the ideas and innovation required to make successful New World wines. Visit www.newworldwinemaker.com to find articles and information on winemaking.