The choice of bottle closures – the final choice of the winemaker
Winemaking is a progressive process and winemakers have to make different decisions in the course thereof until the wine eventually reaches the glass of the consumer. Depending on the wine style and type, this period can last from months to years. The final bottling...
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Temperature study in the Olifants River region
In 2002 Vinpro viticulturist, Jeff Joubert, in collaboration with the producer cellars in the region and the West Coast Wine Route, initiated a temperature project. Altogether 35 MCS486T temperature data loggers (Photo 1) were strategically placed across the entire...
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Vineyard row orientation (Part 2) – inter-row wind and canopy humidity
The prevailing wind direction and wind velocity are always considered when vineyards are established in a specific terroir. Introduction Establishment is often forced towards geo-morphologically complex terroirs where climatic conditions are affected by aspect,...
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The Pinotage genome – stress response genes are a major source of inter-cultivar genetic diversity in grapevine
Grapevine cultivars display great variation in viticultural and oenological traits. Most of these traits are due to underlying genetic diversity that needs to be investigated as an important step towards conserving traditional cultivars or even improving on them....
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Effect of irrigation by means of micro-sprinklers and drippers on the performance of triticale
The aim of this study was to compare the performance of triticale established in the work row of a drip irrigated vineyard with that of triticale established in a micro-sprinkler irrigated vineyard in which the work row could be wetted. Introduction Triticale...
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The future of barrels and alternative wood products
Alternative oak wood products have been used in cellars since the 1980’s. The cost saving in comparison with new wood barrels is the main reason for its use. If barrels and alternative wood products are, however, objectively compared, the common use of wood as raw...
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Non-Saccharomyces yeasts and malolactic fermentation
The objectives of this study were to characterise strains from seven non-Saccharomyces species, investigate their use in wine production, and evaluate their compatibility with lactic acid bacteria (LAB). Introduction Yeasts play a key role in wine production. They...
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Thiols in young South African Chenin blanc wine
In this experiment, we focused on both sensory and chemistry evaluation of very young Chenin blanc wines. On the chemistry side, 3MH and 3MHA were measured. On the sensory side, attributes from the labels and tasting sheets of the wines were compared to those...
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“Weed” species suitable for cover crop management in vineyards
Cover crop management is widely applied in the vineyards of South Africa. Introduction The cover crops are grown during winter and controlled chemically any time from the end of August (end of winter) in non-irrigated bush vines, to early October (spring) in...
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Impact of grapevine nitrogen fertilisation on YAN levels in the juice
When this theme is discussed winemakers and wine producers tend to ask the following general questions: How do we control the amount of nitrogen in the soil that ensues from fertiliser applications? Can the nitrogen in the soil impact on the YAN levels in the juice?...
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Reducing carbon emissions on farms with improved water management
Previous Confronting Climate Change industry trend reports have indicated that electricity consumption for the pumping of water is the largest source of farm-level carbon emissions. Irrigation of crops is a necessity in a water-scarce country and predominantly...
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New yeasts for the production of aromatic Sauvignon blanc
The aim of this study3 was to select and evaluate naturally bred Saccharomyces cerevisiae intra-genus hybrids for the production of wine with enhanced fruity and tropical fruit aromas, but low volatile acidity levels.3 Introduction Sauvignon blanc wine aroma is...
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Adjustments of Pinot noir winemaking
Some of the most expensive wines in the world are made from Pinot noir. These wines, however, differ considerably and are usually light in colour with subtle flavours. Pinot noir is also very sensitive for different vine diseases and susceptible to genetic mutations....
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Mentorship – how to know if someone qualifies as a mentor?
We all get advice from time to time from colleagues, friends and relatives. Even our children often have something to say about what we should do or not do! But how do we know when to consider someone as a mentor? Pondering this question, it is wise to look at the...
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Which carbon calculator to use for my farm or agri-business?
In South Africa and globally there is increasing pressure from retailers and consumers for the disclosure of carbon emissions of the products that they purchase. Introduction It is important for South African fruit and wine producers to comply with the market...
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Vineyard row orientation (Part 1) – canopy light and temperature
Climatic conditions, such as temperature, wind and humidity, and valley floor/edaphic conditions, such as soil water availability and drainage, often force the establishment of vineyards towards complex terroirs where aspect, slope, relief, erosion and execution of...
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Chenin blanc vs Sauvignon blanc – thiol levels in young wines
Thiols are recognised as character impact compounds with typical sensory attributes, such as “passionfruit”, “grapefruit”, “tomato leaf” and “gooseberry”, depending on the level at which they are present. Introduction In the field of science and technology, we are...
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Organic acids of MCC wines – a function of grape temperature prior to pressing
Maintaining the chemical composition of a wine is essential for the wine industry. Although the sugar-acid balance of a wine is of primary sensory importance, individual acids and oenological variables are equally important. Introduction Méthode Cap Classique (MCC)...
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