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Trellis effects on wine composition (Part 3): Taste and mouthfeel
Can trellis affect the taste and mouthfeel of wines? Some of the most important classes of compounds affected by bunch microclimate are non-volatiles such as phenolics, sugars and organic acids. Some of these compounds go through chemical transformations during...
The advantages and disadvantages of ozone as sanitation agent
The cleaning and sequential sanitation of cellars and equipment are essential to maintain the required cellar hygiene. Cellar hygiene is indispensable to ensure that the spoilage of wine is prevented. Ozone (O3) has already long been used as sanitiser in wine...
Breeding the next Pinotage: Advancements in wine grape breeding
Efforts to exploit new technologies to breed a proudly South African cultivar which is both sustainable and adapted to our climate are currently underway. In 1920 Abraham Perold crossed Pinot noir with Hermitage (Cinsaut) leading to what has become internationally...
The smoke spoilage of wine
Veld fires caused serious damage in some of the Australian and Californian wine regions over recent years. Although not in the same magnitude, the problem has also occurred in South Africa. Winemakers must consequently ensure that they have the latest information...
Cover crops enhance vineyard arthropod diversity
Intensive agriculture threatens arthropod biodiversity,1,2,3 impacts the functioning of ecosystems,4 and threatens the sustainable production of farming systems due to the loss of vital ecosystem services5,6,7 e.g., pollination and pest control. Vineyard with...
Trellis effects on wine composition (Part 2): Aroma
Yield is a primary objective in the industry and can be maximised by trellising systems. Besides yield per vine, synthesis and further evolution of chemical compounds may be altered by vine architecture, and this is the core subject for the current study. The aim...
Rupert & Rothschild Vignerons – female cellar assistants with firm boundaries
At the beginning of the 21st century, females were rarely considered for vacant posts in cellars, but that is certainly no longer the case. Over the past decade, females have been operating in increasing numbers in cellars and it is not strange to find numerous...
Can yeast selection and fermentation temperature reduce the haze-forming proteins in Sauvignon blanc?
Introduction Pathogenesis-related (PR) proteins are the proteins responsible for hazes and sediments in wine. They are derived from the grape berry where the concentration can be affected by various factors such as cultivar, region and vintage, as well as...
Trellis effects on wine composition (Part 1): Background
Trellising systems are driving the mechanisms that alter canopy microclimates, consequently affecting yield and quality of grapes. Viticulture practices affecting grape and wine composition In the vineyard, the bunch zone environment is variable due to...
Waterkloof Wines – a vision for leadership development
Waterkloof Estate is situated high against the slopes of the Hottentots-Holland Mountains, with breathtakingly views of the entire False Bay. The estate is a family business, and the owner has an enormous passion for food and wine, which is reflected in the...
The cleaning and sanitation of barrels
“You don’t know you have a contaminated barrel until you have a contaminated wine.” – Vic Vasques. As a result of the high purchasing price of wooden barrels, it is important to maintain barrels properly. The cleaning and sanitation of barrels are some of the...
Natural super-tannin delivers results
Hideki from Enartis is the first tannin of its kind with antioxidant, free-radical fighting, metal chelating and antimicrobial properties, said to protect wine naturally.