by Lourens van Schoor and Dries Visser | 1 Sep, 2000 | Viticulture research, Winetech Technical
BACKGROUND About forty years ago the world markets were flooded with cheap poor quality products. “Made in Japan, Hong Kong, Taiwan” and so forth, were synonymous with these products. The defensive reaction from the industrialised first world countries was...
by Paul Fourie and Abraham Vermeulen | Viticulture research, Winetech Technical
General Downy mildew is one of the most destructive vine diseases known. It occurs especially in regions that are warm and wet during the vegetative growth stage of the vine. When control is poor and/or weather conditions are favourable, the disease may cause crop...
by Charles Visser, Johan Pienaar | 1 Aug, 2000 | Viticulture research, Winetech Technical
At the moment there is a fair amount of interest in other cultivars apart from the usual international cultivars that are currently being planted in South Africa. Page 1 of 2 Some producers have already realised that the adventurous wine lover is looking for other...
by Paul Fourie , Francois Halleen and Michelle Groenewald, Pedro Crous | Viticulture research, Winetech Technical
Current understanding of this mysterious disease Introduction The table and wine grape industry in South Africa has boomed over the past few years, resulting in an increasing demand for new plant material from grapevine nurseries. General take-percentages of young...
by Johannes Mellet and Abraham Vermeulen | Viticulture research, Winetech Technical
An essential service to the industry Johannes Mellet P O Box 22, Ladismith WC, 6655 Abraham Vermeulen ARC Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599 Introduction Fungi have the ability to develop resistance to chemical fungicides that are used...
by Lourens van Schoor | 1 Jul, 2000 | Viticulture research, Winetech Technical
Several South African wine cellars have already indicated the desire to develop and implement the international environmental management system (ISO 14001) for marketing purposes, as well as to remain competitive on foreign markets. So far New Zealand is the only...
by Lourens van Schoor | Viticulture research, Winetech Technical
Wine production in South Africa has increased over the past decade and this growth increases pressure on natural resources such as water, soil and vegetation. National legislation and foreign markets require the responsible management of potential environmental...
by Danie van Schalkwyk | 1 Jun, 2000 | Viticulture research, Winetech Technical
A large percentage of the vineyards in South Africa still develop unevenly during the first year of establishment. Consequently all the vines cannot be developed on the cordon wires in the same year and the vines have to be pruned back either to “kierie”...
by Hanno van Schalkwyk and Eben Archer | 1 May, 2000 | Viticulture research, Winetech Technical
The road travelled by a bottle of wine before it ends up on a consumer’s table is complex and consists of a series of wide-ranging processes in the vineyard as well as the cellar. In the production of a bottle of wine, the roles played by the vineyard and by the...
by Stephan Joubert & Eben Archer | Viticulture research, Winetech Technical
In the South African vineyard industry the new approach to production practices is more environment friendly. Biological production practices are increasingly replacing chemical production practices so as to comply with guidelines for integrated production. This new...
by NELIUS VAN HUYSSTEEN | Viticulture research, Winetech Technical
Establishment of a vineyard is an expensive, long term investment. Establishment cost, for trellised vineyards, can amount to as much as R40 000 per hectare. It is well-known that soil, in addition to climate and viticultural practices, is one of the most important...
by Victoria Carey and Abraham Vermeulen | 1 Mar, 2000 | Viticulture research, Winetech Technical
Botrytis cinerea, a fungus that affects grapevines in almost all viticultural areas, can lead to the nectar of noble late harvest wines or to the vinegary aromas of acid rot. But what are the factors determining this Jekyll and Hyde character Berry infection takes...
