Riebeek Valley Wine Company – a firm commitment to mentorship
Riebeek Valley Wine Company is synonymous with quality wines, with a firm commitment to the development of cellar assistants’ knowledge. The cellar team at Riebeek Valley Wine Company. According Alecia Boshoff, chief winemaker, trained cellar assistants...
Katydid ecology in vineyards
The aim of this study was to contribute knowledge towards the formulation of an integrated pest management program, as well as an appropriate monitoring system. Introduction Katydids (“krompokkels”) are considered minor pests in vineyards of the Western Cape...
Winetech vine and wine innovation watch: KPA for the tartrate stabilisation of wines
What is KPA? Potassium polyaspartate (KPA) is an approved wine additive (OIV-OENO 543-2017). It is commercially produced from aspartic acid, an amino acid that naturally occurs in grape juice and wine. What is KPA used for? It is added to protein stable,...
Decreasing the cooling cost of cellars
The local supply of electricity stumbles from one failure to another. Load shedding became a reality in South Africa, but unfortunately not even the supplier does also know when it will be implemented. The energy bill of cellars increased multiply over the recent...
Feedback from the 11th International Workshop on Grapevine Trunk Diseases
The 11th International Workshop on Grapevine Trunk Diseases (IWGTD) was held in Penticton, British Columbia, Canada. This workshop hallmarked 20 years of research on grapevine trunk diseases after the first meeting was held in Siena, Italy. This past meeting was...
Thiols in red wine (Part 1): Background and relevance
This work is part of a comprehensive study conducted at the Department of Viticulture and Oenology and aimed at shedding light on the thiol composition of Chenin blanc and various red cultivars using chemical and sensory tools. Background Wine quality is an...
Fairview – a holistic approach to individual development
Fairview Estate, well-known estate in Suider Paarl, follows a holistic approach to ensure employees’ well-being, with a focus on the advancement of good, sustainable practices. Successful transfer of information about health, nutrition, exercise, and financial...
Ring nematode in grapevine – a major problem for producers and researchers
The ring nematode is a plant-parasitic nematode that is associated with grapevine, with it being regarded as being the most difficult nematode to control. Introduction The ring nematode, Criconemoides xenoplax, is described as a migratory ectoparasitic nematode...
Vinpro Production Plan survey: The 2019 vintage – the wheels have started turning for producers in the South African wine industry
In 2019, the Vinpro Production Plan Survey was conducted for the 16th consecutive year in the wine industry. Findings show that although the average producer is still not generating a sustainable income, the industry is improving year on year after a long downward...
Highlights of the 2019 Gen-Z cover crop demos
The benefits of establishing a cover crop in the vineyard work row have been well documented and include increased soil organic matter, improved soil structure, enhanced microbial activity, reduced surface crusting, better water infiltration and weed suppression in...
Roodezandt Winery – involvement and interest a solid foundation for healthy relationships
Robertson was established during the 19th century, with the first plots allocated and laid out on the farm Over Roodezandt. Today, the name of the farm is reflected in Roodezandt Winery, which is prominently situated in Voortrekker Street. Back: Deon Tiemie,...
The management of phenols in the vineyard and cellar
Winemakers are increasingly using phenol data of the vineyard and cellar to manage the colour and tannins in order to improve the general quality of their wines. By means of analyses and consultation more data becomes available. Phenols are chemical compounds, which...
With a pinch of salt …
Although salinity or sodicity may be localised to certain production areas, the study aimed to provide insight into the potential impact of cations and anions in wine and its origins, from a positive, as well as potentially negative perspective. Introduction...
The conversion of sugar to alcohol
The conversion of sugar to alcohol by yeasts is the most essential reaction during winemaking, without which wine cannot be produced. The sugar concentration does however not only play a role in the eventual alcohol concentration of the wine, but also in the balance...
Poor detection of grapevine leafroll-associated virus type 3 in rootstocks
A number of viruses have been reported from vines with grapevine leafroll disease (GLD) and are known as grapevine leafroll-associated viruses. Amongst these, grapevine leafroll-associated virus 3 (GLRaV-3) appears to be the most prevalent and widespread virus and...
Backsberg – a commitment to continuous transfer of knowledge
Backsberg Estate, one of the oldest cellars in the Paarl area, is a regular participant of the Winetech study groups since 2007. The estate believes in the development of cellar assistants’ knowledge with relevant training and skills development programmes. Alicia...
Morgenster shining brightly
Morgenster, outside Somerset West, is a family business with a commitment to quality and a passion to inspire people. This estate has been a regular participant of the Winetech study groups and Winetech workshops for senior cellar assistants over the past few years....
Pinotage ripening – an overview
The aim of this compact overview of existing technical information is to create context for forthcoming articles discussing the impact of grape ripening on wine composition and potential wine styles of Pinotage. Introduction Pinotage was developed by Prof. A.I....
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SAWID 2019
