by LP Ellis | 1 Mar, 1999 | Production
Various cellars experienced problems with stuck fermentation, in red wine especially, during the 1998 season. What were the causes and consequences thereof and which measures may be taken in the coming season Problems with slow and stuck fermentation in wines are not...
by WineLand Publications | Production
Technical problems sometimes develop in wine cellars and may require urgent expert attention. Eugene van ZylWinetech decided to set up such an industry task team under the auspices of the Winetech Oenology committee with Charl Theron as convenor. The permanent members...
by Lesley Toombs & Eben Archer | 1 Feb, 1999 | Production
A comparison of vineyard cultivation, and the qualitative and quantitative results thereof, in the Western Cape of South Africa and South Australia requires investigation into a wide variety of soil and climatic factors. Both of these Southern hemisphere areas are...
by Pierre van Rensburg & Sakkie Pretorius | Production
In this third article about enzymes involved in wine production we look more specifically at the industrial enzyme preparations, as well as possible new enzyme applications. INDUSTRIAL ENZYME PREPARATIONS As mentioned, the endogenous enzyme activities of grapes and...
by Dr Johann Marais | Production
Wine is a complex composition of, inter alia, more than 800 volatile constituents. Some are derived from the grapes, while others are formed during fermentation or maturation. The aroma or flavour of wine is probably the most important aspect of the enjoyment and...
by Dr Johann Marais | Business and Marketing, Production
Dr Johann Marais is Pinotage research co-ordinator for the Pinotage Association. The Pinotage Association’s annual Stellenbosch workshop was held at Doornbosch on Tuesday 27 October 1998. Research forms an important part of the Association’s drive to...
by Eugene van Zyl | Production
1. PLANNING AND PREPARATION 1.1 Short-term Consult the winemaker of your co-operative about the grading system requirements for particular cultivars. Determine the degree of ripeness of the grapes of the various blocks and plan harvesting accordingly. (See Wynboer...
by D. Saayman | 1 Jan, 1999 | Business and Marketing, Production
VINEYARD DEVELOPMENT South Africa is probably the only country where it is exactly known when viticulture started. Jan van Riebeeck, commander of the first Dutch settlers (1652) at the Cape of Good Hope (presently Cape Town), can be called the first wine farmer...
