by Jose Luis Aleixandre-Tudo, Hélène Nieuwoudt & Wessel du Toit | 1 Apr, 2018 | Oenology research, Winetech Technical
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...
by Mpho Mafata, Astrid Buica, Wessel du Toit & Francois van Jaarsveld | Oenology research, Winetech Technical
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...
by Lynn Engelbrecht, Senzo Mtshali, Benoit Divol & Maret du Toit | 1 Mar, 2018 | Oenology research, Winetech Technical
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....
by Samantha Fairbairn & Florian Bauer | Oenology research, Winetech Technical
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...
by Mpho Mafata, Astrid Buica, Wessel du Toit & Francois van Jaarsveld | Oenology research, Winetech Technical
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....
by Anton Nel & Francois van Jaarsveld | Oenology research, Winetech Technical
Pinking is a phenomenon that occurs as soon as white wines with pinking potential are exposed to oxygen. It is common in Sauvignon blanc, but may also occur in Chardonnay, Colombar, Chenin blanc and Viognier (Tobe, 1983). Several scientific publications examine...
by Thulile Ndlovu & Florian Bauer | 1 Feb, 2018 | Oenology research, Winetech Technical
This study looks at the amount and type of oenologically active proteins, which ultimately impacts on yeast strain selection prior to vinification. Introduction The cell wall can be considered the “exoskeleton” of a yeast cell. It is the cell wall that provides...
by Mpho Mafata, Astrid Buica, Wessel du Toit, Valeria Panzeri & Francois van Jaarsveld | Oenology research, Winetech Technical
South African winemakers use many techniques to achieve their award-winning Méthode Cap Classique (MCC) wines. The science behind the sparkle has, however, been little explored. Introduction MCCs have an interesting and unique matrix due to the ageing on lees and...
by Lynn Engelbrecht, Senzo Mtshali, Bronwen Miller & Maret du Toit | Oenology research, Winetech Technical
The results obtained showed that pH, ethanol and malic acid play an important role in the expression of the malolactic enzyme gene. Malolactic fermentation is a very important process in winemaking, resulting in deacidification, microbial stability and aroma...
by Maret du Toit, Michelle Cameron, Linka Bester, Leonie Siebrits & Corli Witthuhn | 1 Jan, 2018 | Oenology research, Winetech Technical
Many studies on the microbiology of winemaking rely largely on culture-based plating, which is biased towards the microbes that are able to grow on laboratory growth media. More recent methods are culture independent – based on the ability to detect the presence of an...
by Debra Rossouw & Florian Bauer | Oenology research, Winetech Technical
This article reports on progress made in addressing the first of the undermentioned two challenges, and in particular focuses on our ability to predict the production of aroma compounds by different strains of yeast. “Complex” is one of the most commonly used, though...
by Mpho Mafata, Astrid Buica, Wessel du Toit, Valeria Panzeri & Francois van Jaarsveld | Oenology research, Winetech Technical
Scientific principles for the sensory evaluation of wines can be difficult to implement in traditional sparkling wine (TSW), due to the wines’ complexity and effervescent nature. Introduction The distinguishing feature about TSWs is the second alcoholic fermentation...
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