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Sensory evaluation of mouthfeel in wine
Sensory panels often avoid the evaluation of mouthfeel sensations in wine, since it implies (for many non-wine experts) complex, and abstract concepts. However, mouthfeel is an important dimension of wine quality, and it is, therefore, necessary that these properties...
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Resolutions adopted by OIV
The 15th General Assembly of the International Organisation of Vine and Wine (OIV), which met on 2 June 2017 in Sofia (Bulgaria), adopted a total of 22 resolutions. Decisions on viticulture and the environment In the field of viticulture, the OIV adopted a...
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Guava tree and cat’s pee (Part 4)
Thiols in SA's top performing wines and the effect of sensory interactions. Interaction with other wine components The Top 10 Sauvignon Blanc competition, presented by the Sauvignon Blanc Interest Group of South Africa and sponsored by First National Bank, is the...
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Oxygen management during winemaking
The first spontaneous reaction of winemakers, when air or oxygen during winemaking is discussed or mentioned, is its negative association with the oxidation or browning of wines. The correct oxygen control can, however, have various advantages and contribute...
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Trichoderma pruning wound protection – when after pruning is it best to apply?
Experiments were conducted to determine the effect of early and late pruning on Trichoderma spp. wound colonisation. Impact of grapevine trunk diseases Grapevine trunk diseases, namely Eutypa dieback, Petri disease and esca, Botryosphaeria and Phomopsis dieback...
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Incorrect weed management during grapevine bud break decreases grapevine performance
This study emphasise the importance of controlling weeds chemically during grapevine bud break. Experimental background Two weed management practices were applied, as described in Table 1. The trial was conducted over four seasons (2009/10 to 2012/13) in a...
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Guava tree and cat’s pee (Part 3)
Techniques can be used to increase thiols or ensure preservation. Harvesting methods New Zealand winegrowers use mechanical harvesting as a norm. This is probably out of necessity, however, as luck would have it, it is by far the harvesting method delivering...
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Facts about the echalas training method
Introduction Echalas, also known as ‘staked vines’ or ‘stok-by-paaltjie’, is mostly used in the wine producing regions of Côte-Rôtie in France, Priorat in Spain and Mösel in Germany. It is not exactly clear when the first echalas vineyard was planted in South Africa....
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What makes an award-winning South African Chenin blanc wine?
The main aim of this study was to elucidate the sensorial descriptors linked to the Standard Bank Chenin Blanc Challenge 2016’s award-winning wines, as well as some chemical analyses performed on the wines. We also included a few wines that scored the lowest marks at...
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Trellising practices and trellis systems for mechanical pruning – lessons that have been learnt
Correct trellising practices and trellis systems for mechanically pruned grapevines are very important. The most important aspect of mechanically pruned blocks is for the trunks of the grapevines to be upright. This is more crucial for mechanically pruned grapevines...
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The birthplace of Gewürztraminer
The “gewürz” in Gewürztraminer means spicy in German, but this is not at all the typical aroma of this grape, which is seen as the royal of muscat cultivars, although it is not so typical muscat as Muscadel and Hanepoot. It covers only 8 100 hectares worldwide and the...
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Consumers’ wine-related uncertainty shouts opportunity
This article provides an overview of perceived risk during wine decision-making, highlighting the value and previous international successes of consumer-driven marketing initiatives, while providing direction for future research on the local market. ...
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New Winetech projects for 2017 (Part 5)
1. Effect of HWT (50°C for 45 minutes) on fungal pathogens in vine nurseries Researcher: F. Halleen The aim of the study will be to determine the effect of Hot Water Treatment (50°C for 45 minutes) on the occurrence of fungal pathogens associated with grapevine...
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Sugars on the move through the vine
How often does a producer think of a leaf, or berry, or any of the grapevine organs in terms of their main plant biological functions? Probably not that often; we tend to think of those organs from the perspective of the production of the raw materials (grapes) for...
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Sensorial insights into Top 12 Shiraz Challenge 2016 winners
The main aim of this work was to ascertain some sensorial characteristics associated with the top 12 wines compared to four wines that received the lowest scoring at the Shiraz Challenge. Wine competitions are useful marketing tools that can increase a product’s value...
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The use of cordless smart barrel bungs
The way of barrel closing has undergone a revolution over the years. Initially sand bags were used, followed by a hessian cloth with a flat wooden bung, which was replaced by a formed wooden bung and eventually by silicone bungs. The barrel bung, however, remains the...
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New Winetech projects for 2017 (Part 4)
1. Improving poor performing grapevines by means of root pruning or mulching Researcher: E. Moffat Spatial variability and grapevine underperformance are common challenges faced by grape growers. Root pruning is currently carried out as a practice based on growers’...
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The effect of nitrogen, phosphorus and potassium fertilisation on grapevine nutrient status (Part 2)
This study confirms the importance of responsible nitrogen, phosphorus and potassium fertilisation and underlines the fact that deficiencies of both nitrogen and potassium must be prevented. Experiment background The trial was conducted over four seasons (from...
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