Lessons from Provence for the making of rosé wines
The international consumption of rosé wines has increased by 8% over the past 10 years. France is presently producing almost a third of it. The Provence province in south-east France produces 42% of it. Producers have also learned that consumers require more vegan or...
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Focus on bentonite
While bentonite in its various guises might be one of the most widely used fining agents to remedy protein haze in white and rosé wines, it certainly is not the most perfect one. Numerous fining agents are available to the winemaker and the choice to use bentonite,...
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Sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae – main effects
In a recently published study researchers evaluated the sequential inoculation of two yeast species compared to one and the effect it had on wine chemistry. Introduction Previous studies have shown that fermenting juice with indigenous yeast can potentially...
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Melatonin in wine protects your heart
We discuss here how the presence of melatonin in wine may contribute to the cardioprotective health benefit of chronic and moderate consumption of wine. A bit of history Wine is the oldest documented human made medicine, with Sumerian’s tablets and papyri from...
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Nitrogen and sulphur foliar fertilisation (Part 2)
In this three part series, we explore some fundamental aspects of sulphur and nitrogen foliar fertilisation and the chemical and sensory results of a recent project that took place in South Africa. Part 2 of the series focuses on the effects of the nitrogen and...
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The influence of different gasses on flotation
The clarification of juice prior to the alcoholic fermentation of white wines is actually a standard procedure in white wine making. It can however be executed in different ways. The different methods have different advantages and disadvantages. Flotation has however...
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Soil Preparation book for grapevine industries just launched
A brand new book was just released for the wine and table grape industries. SOIL PREPARATION for sustainable wine and table grape production, by Johan van Zyl and Eduard Hoffman, covers knowledge gleaned from research and practical experience that accumulated in South...
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Nitrogen and sulphur foliar fertilisation (Part 1): Background and context
In this three part series, we explore some fundamental aspects of sulphur and nitrogen foliar fertilisation and the chemical and sensory results of a recent project that took place in South Africa. Foliar fertilisation and wine aroma Vine nutrition plays a...
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Pectin-lyase – the key wine enzyme?
Exploring the secret ingredients in wine enzyme mixes and cocktails. Introduction Wine grapes need to be macerated to extract juice and the key ingredients, such as pigments and tannins, in order to craft wines effectively. This is particularly important in red...
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Mixed culture fermentations and Shiraz flavour
This study follows similar studies done by us on Chenin blanc, Chardonnay and Pinotage. The aim of this study was to determine the effect of seven different non-Saccharomyces yeast strains in combination with Saccharomyces cerevisiae and three malolactic fermentation...
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Vineyard lifetime – protection of a valuable asset
The establishment of a vineyard block is a long term investment which may amount to as much as R300 000 per hectare in the case of wine grapes. A longer productive lifetime may yield bigger profits in the course of time. Furthermore, it is known that grapevines in...
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The role of tartaric acid in winemaking
Tartaric acid is not only one of the major fixed acids in grapes, but also plays a role in the composition and taste of wine. As result of its different forms in wine it also influences the pH and cold stability of wine. The Australian Wine Research Institute (AWRI)...
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What was the impact of the 2017-18 drought? – a case study using FruitLook data
In this article, the impact of the 2017-18 drought on the Western Cape agricultural sector is assessed using satellite-based data products available via FruitLook. Introduction Three dry winters in a row caused Western Cape dams to drop to record low levels....
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Pectinases improve consistency in winemaking
Improving consistency from the grape to the glass; from the vineyard to the wine. Introduction Vineyards are complex variable systems and perennial crops change from season to season. In any vineyard you have variability from soil and geography; you also have...
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Detection and quantification of black foot disease and crown and root rot pathogens in grapevine nurseries
The aim of this study was to evaluate the effect of different rotation crops used by nurseries on BFD and CRR pathogens by detecting and quantifying these pathogens in nursery plants and soil. Introduction Grapevine decline is a disease complex that affects...
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Management and re-use of treated winery wastewater (Part 3): Adelaide, Australia
Carolyn went to New Zealand and Australia to participate in a technical tour focussing on the management and re-use of treated winery wastewater, with particular reference to wine grape irrigation. This article focuses on visits in Adelaide. She reports … Recently,...
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The role of ellagitannins in the oxidative stability of wine
Ellagitannins are hydrolysable tannins, which do not occur naturally in grapes. It is however the tannins, which are mostly allowed as legal additives during winemaking. The ellagitannins, which occur in wine are extracted from wooden barrels or added as legal...
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Thiol-releasing and low VA-forming hybrid wine yeasts
During alcoholic fermentation of grape must, the metabolic activity of Saccharomyces cerevisiae leads to a range of compounds, some of which enhance tropical fruit aroma, e.g. volatile thiols. Introduction Two thiols in particular, namely 3-mercaptohexanol...
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