by Mihaela Mihnea & Wessel du Toit | 1 Jul, 2017 | Oenology research, Winetech Technical
The main aim of this work was to ascertain some sensorial characteristics associated with the top 12 wines compared to four wines that received the lowest scoring at the Shiraz Challenge. Wine competitions are useful marketing tools that can increase a product’s value...
by E. Moffat, S. Booi, G.O. Sigge & P.J. Welz | Oenology research, Viticulture research, Winetech Technical
1. Improving poor performing grapevines by means of root pruning or mulching Researcher: E. Moffat Spatial variability and grapevine underperformance are common challenges faced by grape growers. Root pruning is currently carried out as a practice based on growers’...
by Carla Weightman, Nic Terblanche, Florian Bauer & Hélène Nieuwoudt | Oenology research, Winetech Technical
The aim of this study was to try and obtain a better understanding of South African wine consumers, in this case, specifically consumers from the Gauteng area. The study focused on consumers’ relationships with wine, as well as the aspects affecting their purchase...
by Carien Coetzee | Oenology research, Viticulture research, Winetech Technical
Volatile thiols in wine are important compounds contributing to the varietal character of especially Sauvignon blanc wine. Origin of volatile thiols The volatile thiols (4MMP and 3MH) are not present in grapes and are only released/formed from precursors to...
by Carien Coetzee | 1 Jun, 2017 | Oenology research, Viticulture research, Winetech Technical
Volatile thiols in wine are important compounds contributing to the varietal character of especially Sauvignon blanc wine. Introduction This paper aims to communicate the information and insights obtained from a visit to Marlborough, New Zealand in 2016....
by Wessel du Toit, Petri de Beer & Albert Strever | Oenology research, Viticulture research, Winetech Technical
The main aim of this study was to investigate the colour and phenolic evolution of Shiraz wines obtained with different training and canopy treatments. Phenolic compounds play an important role in the sensorial composition of red wines, such as Shiraz. However, how...
by Gerhard Pietersen & Rinus Knoetze | Oenology research, Viticulture research, Winetech Technical
1. Investigating the spread of natural vitiviruses Researcher: Gerhard Pietersen During surveys of South African wine grape vineyards, various members of the vitivirus group were detected. The vitiviruses detected were very commonly observed in mixed infections with...
by Brendan Smith & Benoit Divol | 1 May, 2017 | Oenology research, Winetech Technical
How can you avoid the enigmatic scavenger, Brettanomyces bruxellensis, in your wine? The characters A horrible crime has been committed! An innocent bottle of wine has been infected. Those detestable aromas of barnyard, horse sweat, leather, cloves, vinegar and...
by Natasha Pretorius, Lynn Engelbrecht & Maret du Toit | Oenology research, Winetech Technical
Various factors influence the amount of diacetyl, acetoin and 2,3-butanediol produced during fermentation impacting the buttery aroma. Malolactic fermentation (MLF) is a secondary fermentation carried out by lactic acid bacteria (LAB). This process can occur...
by Jose Luis Aleixandre-Tudo, Mihaela Minhea & Wessel du Toit | Oenology research, Winetech Technical
The importance of phenolic compounds on wine quality require methods that accurately measure the tannin content. Tannins are phenolic compounds that play an important role in the astringency perception of red wines. Tannins also are very complex molecules with...
by Pia Addison, Francois Halleen, Wessel du Toit & Hélène Nieuwoudt | Oenology research, Viticulture research, Winetech Technical
1. Ecology and management of Lobesia vanillana in vineyards Researcher: Pia Addison Lobesia vanillana is a pest species that was recently confirmed to attack wine grapes in the Western Cape. Grapes have not been listed as a host for this pest, therefore its ecology in...
by Phillip Minnaar, Neil Jolly, Zama Ngqumba & Valmary van Breda | 1 Apr, 2017 | Oenology research, Winetech Technical
Introduction Non-Saccharomyces yeast species contribute to the aroma and flavour of wine due to metabolic products resulting from their growth. These metabolites include terpenoids, esters, higher alcohols, glycerol, acetaldehyde, acetic acid and succinic acid. The...
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