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Crop control can reduce quality
A respectable grapevine yield, in combination with optimally ripe, quality fruit, is of paramount importance towards the goal of sustainable grape farming. Crop thinning is applied widely in the industry, due to a belief that a lower crop load will always lead to...
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Proving the aetiology of two important grapevine viral diseases remains a challenge
Grapevine leafroll (GLD) and Rugose wood (RW) are two diseases of great concern for grapevine industries worldwide. GLD causes degeneration of phloem cells, preventing the translocation of synthesised carbohydrates from the leaves. The disease delays maturation and...
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Thiol levels in dry South African Chenin blanc wines (Part 1)
In this study, 65 commercial dry South African Chenin blanc wines were analysed for their thiol concentrations. Introduction The importance of thiols to Sauvignon blanc wines around the world has been established and, in recent years, investigations have extended to...
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Capital expenditure of wine cellars
Although planned maintenance can lengthen the lifespan of cellar equipment considerably, the capital expenditure planning of cellars still remains one of the most important financial management aspects of wine cellars. Even if maintenance can postpone capital...
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The Smart-Dyson trellis system for grapevines
The effectiveness of grapevine canopies depends largely on the distribution of the shoots on the trellis system. Introduction With increasing pressure to recover higher yields per hectare, the number of bearers per running metre is being increased all the time....
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Why wine smells like wine
The research suggests that the ‘wine’ character that distinguishes wine from other beverages, and also allows consumers to identify a product as ‘wine’, is entirely due to the metabolic activity of yeast.
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CoolCheck-list for water efficiency
Here’s a list of practical things that can be done to optimise the water consumption on your premises related to cooling.
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Weeds that can spread vegetatively when controlled mechanically
Uncontrolled weeds may reduce crop yield by as much as 80%. Introduction Weeds that are difficult to control frequently do not depend on above-ground seeds alone to spread, but can also re-establish itself by means of rhizomes, tubers and subterraneous flowers...
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South African Chenin blanc styles description as perceived by local experts
The experiment presented here was designed to test the ability of experts to distinguish between various styles of dry Chenin blanc wines and describe them in two different sensory exercises, a free and a directed sorting. South African dry Chenin blanc wines are made...
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Flash Détente technology
The use of thermovinification to prevent the negative results of rotten or unripe red grapes has also been applied in South Africa since the seventies. The primary aim was to shorten the period of skin maceration and prevent potential browning as result of rotten...
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Quantification of phenolic compounds during red wine fermentation using infrared spectroscopy
Measuring the levels of phenolic compounds during red wine fermentations is a challenging practice. Introduction Phenolic compounds are key components of red wines. Anthocyanins are the group of compounds that give red wine its colour. The levels and composition of...
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Sparkling wine (Part 4): The truth about chilled MCC grapes
In this study, we investigated the effect of grape temperature at pressing on Méthode Cap Classique (MCC) phenolic extraction, content and evolution throughout winemaking. Introduction Traditional sparkling wine (TSW) winemakers do not desire a high phenolic content...
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The art of wine blends
The perception of the ordinary wine consumer and winemakers differs considerably with regard to blends. While the consumer often sees it as wines that are made from different varietal wines and a specific cultivar designation cannot be attributed to it, practical wine...
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Soil type effects on Merlot wine quality in Elgin
In wine production, it is important to know the best climate and soil type combination for each cultivar in order to get the best out of each terroir. Introduction While the role of climate as one of the important terroir attributes on wine style and quality is...
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Soil type effects on Sauvignon blanc wine quality in Elgin
The effects of climate as one of the terroir attributes on wine style and quality are generally well understood, while there is much uncertainty concerning those of soil type. Introduction Researchers have reported that soil affects grape composition and...
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Lactobacilli – a source of enzymes for wine aroma
The results indicated that the isolates from the Lactobacilllus species have the same portfolio of enzymes to alter wine aroma as the O. oeni isolates. Oenococcus oeni and Lactobacillus species are the main lactic acid bacteria associated with grape must and wine....
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Yeast nutrition – can we predict the impact on aroma formation?
This study highlights the tremendous potential yeast nutrition has on modulating wine aroma production, particularly in response to branched chain and aromatic amino acid supplementation. By Samantha Fairbairn & Florian Bauer Introduction Yeast assimilable nitrogen...
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Sparkling wine (Part 3): Phenolic composition of traditional style sparkling wine
This review will focus on traditional sparkling wine (TSW) phenolics and how the production process influences them. Introduction TSW vinification is comparable to that of white wine due to the light pressing of the grapes, minimal skin contact and no maceration....
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