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Articles by Carien Coetzee
31 articles — page 1 of 3
Beyond copper - practical strategies for managing reductive sulphur in wine
A study assessed several approaches to managing reductive off-odours in wine, with an emphasis on long-term effectiveness.
OTR and long-term ageing of Sauvignon blanc wines
A recent study investigated the oxygen transfer rate (OTR) of different bottle closures after 12 years of bottle storage (OTRT12) of a Sauvignon blanc wine.
Sunscreen for Sauvignon blanc
Two research groups investigated the effect of kaolin application on Sauvignon blanc vines and its impact on the vine physiology and grapes produced.
Stirring things up - Sauvignon blanc juice stabulation
A study performed using healthy Austrian Sauvignon blanc grapes showed how stabulation can improve your wine.
Calcium tartrate instability
Calcium-induced instability is a most insidious problem in bottled wines mainly due to the unpredictable and slow formation of crystals, which usually do not come out of solution for some time after bottling and often after commercial release.
Yeast cell density and the effect on volatile thiol formation
A recent study investigated the effect of varying the yeast population at the time of inoculation and how it affects the overall fermentation with a special focus on the formation and release of volatile thiols.
Hydrogen sulphide formation in canned wines - the role of liners and wine composition
A recent study investigated the role of different can internal coatings (liners), as well as wine composition in hydrogen sulphide formation to better understand the mechanisms involved in the occurrence of the stinky aroma over time.
The significance of the H2S-C6 pathway for volatile thiol production
In this study, the significance of the H2S-C6 pathway was tested by monitoring the initial stages of fermentation using a synthetic grape medium with known composition and various laboratory and commercial yeast strains.
Wine in a can - rapid determination of a wine's suitability for canning
A rapid compatibility test has been developed as a useful tool to test the suitability of a wine for canning and long-term storage.
Repurposing Sauvignon blanc fermentation gas for natural aroma enrichment
A recent study investigated the aromatic losses due to volatilisation and the potential repurposing of the lost fermentation by-products of a Sauvignon blanc wine.
Manipulating Sauvignon blanc ripening through shoot trimming and crop reduction
The effect of canopy management strategies on the berry composition and harvest dates of Sauvignon blanc was investigated in a study performed by a New Zealand research group.
Effect of light exposure on bottled Sauvignon blanc wine
A recent study aimed to investigate the effect of light exposure on the chemical composition and sensory perception of a bottled Sauvignon blanc wine.