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Minimising volatile phenols in wine
Wines produced from smoke-exposed grapes can exhibit unpleasant smoky, burnt or ashtray characteristics. This project investigated the effects that yeast selection, malolactic fermentation and wine style had on the volatile phenols associated with wines produced...
The importance of solids in white wine making
Seeing that grapes are the raw material for wine the juice and solids, which it contains will play a role in the resulting wine. In the case of white wine considerably less skin contact is applied than for red wine and the solids remaining after skin contact will...
New developments in protein stability
Researchers looked to winery waste for the treatment of heat-unstable wines and conducted a preliminary study assessing the feasibility of grape seed powder as a novel and sustainable bentonite alternative. Some of the main findings in this study will be reported...
Pichia kluyveri yeast and its role in winemaking
The Pichia kluyveri yeast is desired for its ability to enhance volatile thiols and overall fruitiness in wine. Current and previous names Pichia kluyveri was previously known as Hansenula kluyveri.1 Where it is found Pichia kluyveri strains are...
Grape flavan-3-ol evolution (Part 4): Effect of sequential harvesting on the sensory properties of the wines
The aim of this study was to evaluate wines produced by grapes that were harvested at different ripeness levels using berry sugar accumulation as a physiological indicator. Introduction Optimal berry ripeness depends on the wine style goal. The sensory...
Hidden Valley – sound relationships ensure growth
Hidden Valley Estate is situated against the slopes of the Helderberg Mountains and is known for its approach of close collaboration with nature. This philosophy of close collaboration is not limited to the vineyards but is also implemented in the cellar where...
The impact of sulphur dioxide additions at crush on wine yeasts, bacteria and sensory attributes
Sulphur dioxide is for sure the most general additive during winemaking. As result of its anti-microbial and anti-oxidative properties it is unique and no substitute could yet be found to replace it. Increasingly more consumers push the wine industry to limit the...
Alvi’s Drift – in top gear
Alvi’s Drift is situated on the shores of the Breede River near Worcester and the colourful name is derived from the nearby low water bridge, which gives secure access over the river. The farm was established in 1928 and the first owner, Albertus Viljoen van der...
The sustainability of French oak
Although wine barrels were traditionally made from different types of wood, oak wood was associated with it in the course of time. If the mystic of France is added to it the romantics of barrels was kick-started. Are the French oak forests however sustainable to...
The utilisation of nitrogenous compounds
Aim of the study The study investigated the preferences and order of uptake of nitrogen sources for various commercially available non-Saccharomyces yeasts. The influence on growth and fermentation kinetics, as well as aroma formation, was also investigated. The...
Schizosaccharomyces pombe yeast and its role in winemaking
Current and previous names Schizosaccharomyces pombe has previously been designated several species names based on classical yeast taxonomy methods; amongst its synonyms are S. vordermani, S. mellacei, S. fermosensis, S. santawensis, S. pinan, S. taito, S....