by Valeria Panzeri, Jeanne Brand & Astrid Buica | 1 Feb, 2019 | Oenology research, Winetech Technical
When evaluating wines, we have two main tools at our disposal: sensory and chemistry. The chemical profile of a wine is made up of a multitude of compounds, but we cannot reduce a wine to a list of substances, no matter how comprehensive. In contrast, sensory...
by Astrid Buica, Gabriella Petrovic & Jose-Luis Aleixandre-Tudo | Oenology research, Winetech Technical
A Big Data approach can be used in winemaking, using our YAN work as illustration. Unlike other fermented beverages, wine’s appeal does not stem from its consistent flavour and aroma, but instead from the unique sensory experience that it can offer, from one vintage...
by Karien O'Kennedy | Oenology research, Winetech Technical
Australian researchers did an in depth study of the compositions of 14 commercial grape-derived tannins and eight mannoproteins obtained from five different suppliers in the Australian market.1 They found significant differences in the compositions of these commercial...
by Caren Jarmain | 1 Jan, 2019 | Oenology research, Viticulture research, Winetech Technical
During the past season, with many people living in the Western Cape trying to survive with a mere 40 to 50 L of water per person per day, many figures were quoted reminding us just how much water is commonly used in our daily living. For example, that about 19 L of...
by Karien O'Kennedy | Oenology research, Winetech Technical
In a recently published study(1) researchers evaluated the effect of diammonium phosphate (DAP) and a commercially available organic yeast nutrient on Chardonnay aroma. The main finding of the study was that the addition of yeast nutrients, compared to no additions in...
by Astrid Buica, Mpho Mafata & Marietjie Stander | 1 Dec, 2018 | Oenology research, Winetech Technical
Advances in technology allow researchers nowadays to elucidate wine composition at a much deeper level and to overcome previously insurmountable issues, such as interferences from the wine matrix. Background 3-Mercapto-1-hexanol (3-MH), 3-mercaptohexyl acetate...
by Beatrix Coetzee, Hano Maree & Johan Burger | Oenology research, Winetech Technical
In local and international wine circles there is a growing interest in old vines and vineyards, and the exceptional wines produced from them. These wines are generally accepted as having more depth and complexity than young vineyard wines, thus the term “old vine”...
by Beatrix Coetzee, Hano Maree & Johan Burger | 1 Nov, 2018 | Oenology research, Winetech Technical
Grapevine cultivars display great variation in viticultural and oenological traits. Most of these traits are due to underlying genetic diversity that needs to be investigated as an important step towards conserving traditional cultivars or even improving on them....
by Heinrich du Plessis, Maret du Toit, Justin Hoff, Rodney Hart, Bongani Ndimba & Neil Jolly | Oenology research, Winetech Technical
The objectives of this study were to characterise strains from seven non-Saccharomyces species, investigate their use in wine production, and evaluate their compatibility with lactic acid bacteria (LAB). Introduction Yeasts play a key role in wine production. They...
by Astrid Buica & Valeria Panzeri | 1 Oct, 2018 | Oenology research, Winetech Technical
In this experiment, we focused on both sensory and chemistry evaluation of very young Chenin blanc wines. On the chemistry side, 3MH and 3MHA were measured. On the sensory side, attributes from the labels and tasting sheets of the wines were compared to those...
by Rodney Hart, Bongani Ndimba & Neil Jolly | Oenology research, Winetech Technical
The aim of this study3 was to select and evaluate naturally bred Saccharomyces cerevisiae intra-genus hybrids for the production of wine with enhanced fruity and tropical fruit aromas, but low volatile acidity levels.3 Introduction Sauvignon blanc wine aroma is...
by Lorren de Kock | 1 Sep, 2018 | Oenology research, Viticulture research, Winetech Technical
In South Africa and globally there is increasing pressure from retailers and consumers for the disclosure of carbon emissions of the products that they purchase. Introduction It is important for South African fruit and wine producers to comply with the market...
