Production

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Sensory evaluation of wine (Part 3)

Sensory evaluation of wine (Part 3)

Projective mapping and Napping This article is the third in a series of four that deals with useful wine sensory evaluation methods for the industry. The articles are based on current sensory research at the Institute for Wine Biotechnology, Department of Viticulture...
The Sauvignon success story

The Sauvignon success story

Sauvignon 2016, The International Sauvignon Blanc Celebration, was held in February. Kiwi confidence and Sauvignon success go hand in hand. South Africa can learn from New Zealand’s rapid rise in the world of wine, driven mainly by its conquering cultivar,...
Increasing vineyards’ lifespan

Increasing vineyards’ lifespan

There are compelling reasons for using inboetstokkies to increase the lifespan of a vineyard and to avoid underutilising soil capacity. Sandile Mkhwanazi investigates. The planting of replacement vines, commonly known as inboetstokkies, has been neglected,...
Guidelines to reduce smoke taint in grapes and wine

Guidelines to reduce smoke taint in grapes and wine

Harvesting grapes from vines that have been exposed to bushfire smoke can result in wines containing smoke taint, commonly described as having “smoky, burnt and ash” aromas and “cigarette, ashtray, acrid and metallic” flavours. It is believed that smoke particles and...
Going Bos

Going Bos

There has been a decline in new plantings of bush vines in the past decade. But a new wave of winemakers are seeking to bring back this distinctively South African grape-growing method. There will only be an increase in the planting of new bush vines if they are...

The unexpected twist

An unexpected twist has hit the South African wine industry in the form of a new packaging solution called Helix. Helix, a pioneering ‘twist to open’ cork closure aimed at the still wine segment, and the first of its kind to be developed globally, has just...
Home terroir advantage

Home terroir advantage

Hosting this year’s SA National Young Wine Show and winning a national trophy with its signature grape, were especially gratifying for Orange River Cellars, writes Sandile Mkhwanazi. When the winner of the National Champion trophy for the best natural sweet wine...

Alternatives with an edge

Different ways in which wood alternatives are produced (sawn, split, etc.) influence the effect of these products on wine. This is suggested by comprehensive results from research undertaken by Jan Swart, researcher/consultant (Wood Scientist), Department of Process...

’n Sakebroeikas vir wynentrepreneurs

Wynentrepreneurs kan nou ’n als-in-een-program in die Hemel-en-Aardevallei voltooi.  Wyninisiatief en Bartho Eksteen moet eenvoudig in een asem genoem word, want dié man is gek na wynopleiding. Tot so ‘n mate dat hy op sy nuwe plaas in die Hemel-en-Aarde-vallei die...
A business incubator for wine entrepreneurs

A business incubator for wine entrepreneurs

Wine entrepreneurs can now complete an all-in-one programme in the Hemel-and-Aarde Valley. Wine initiative and Bartho Eksteen simply have to be mentioned in the same breath, as this man is passionate about wine training. To such an extent that he has developed the...

A family affair

Craftsmanship and family ties result in quality and finesse at Vinéa. After a recent visit to the mother company, Vinéa France, in Jonzac, about 60 km north of Bordeaux, Marius van Tonder, managing partner of Vinéa SA, believes closeknit family ties are one of the...
Message in a bottle

Message in a bottle

Razvan Macici is now at the helm of wines at Distell as their head winemaker. He will be studying new developments in winegrowing and winemaking and how these can enhance their wines. After a 15-vintage career, cellar master Razvan Macici is taking on a newly created...
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