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Do smaller thiol increases have a significant sensorial effect?

Researchers from the South African Grape and Wine Research Institute and Department of Viticulture and Oenology at Stellenbosch University performed a Winetech-funded study to investigate the minimum concentrations of 3MH and 3MHA needed to notably alter the wine’s...
Grape flavan-3-ol evolution (Part 4): Effect of sequential harvesting on the sensory properties of the wines

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...

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The impact of sulphur dioxide additions at crush on wine yeasts, bacteria and sensory attributes

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...

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