by Renée Crous, Valeria Panzeri & Hélène Nieuwoudt | 1 Sep, 2017 | Oenology research, Winetech Technical
Sensory panels often avoid the evaluation of mouthfeel sensations in wine, since it implies (for many non-wine experts) complex, and abstract concepts. However, mouthfeel is an important dimension of wine quality, and it is, therefore, necessary that these properties...
by OIV | Oenology research, Viticulture research, Winetech Technical
The 15th General Assembly of the International Organisation of Vine and Wine (OIV), which met on 2 June 2017 in Sofia (Bulgaria), adopted a total of 22 resolutions. Decisions on viticulture and the environment In the field of viticulture, the OIV adopted a...
by Carien Coetzee | Oenology research, Viticulture research, Winetech Technical
Thiols in SA’s top performing wines and the effect of sensory interactions. Interaction with other wine components The Top 10 Sauvignon Blanc competition, presented by the Sauvignon Blanc Interest Group of South Africa and sponsored by First National Bank, is...
by Carien Coetzee | 1 Aug, 2017 | Oenology research, Viticulture research, Winetech Technical
Techniques can be used to increase thiols or ensure preservation. Harvesting methods New Zealand winegrowers use mechanical harvesting as a norm. This is probably out of necessity, however, as luck would have it, it is by far the harvesting method delivering...
by Wessel du Toit & Mihaela Mihnea | Oenology research, Winetech Technical
The main aim of this study was to elucidate the sensorial descriptors linked to the Standard Bank Chenin Blanc Challenge 2016’s award-winning wines, as well as some chemical analyses performed on the wines. We also included a few wines that scored the lowest marks at...
by Nadia van der Colff, Chris Pentz & Hélène Nieuwoudt | Oenology research, Winetech Technical
This article provides an overview of perceived risk during wine decision-making, highlighting the value and previous international successes of consumer-driven marketing initiatives, while providing direction for future research on the local market. ...
by F. Halleen, G. Pietersen, R. Wolhuter, J.T. Burger, E.H. Blancquaert & A.E.C. Jooste | Oenology research, Viticulture research, Winetech Technical
1. Effect of HWT (50°C for 45 minutes) on fungal pathogens in vine nurseries Researcher: F. Halleen The aim of the study will be to determine the effect of Hot Water Treatment (50°C for 45 minutes) on the occurrence of fungal pathogens associated with grapevine...
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....
