Charl Theron

Wood barrels were initially used as containers and for transporting wine until winemakers realised that the extraction and porosity of wood contribute to the style and quality of wines.

The alcoholic fermentation of grape juice is affected by the yeast strain, sugar concentration, alcohol concentration, fermentation temperature, presence of oxygen, concentration of assimilable nitrogen, vitamins and minerals, survival factors, preservatives, carbon dioxide and volatile acidity.

Sulphur dioxide was already used by the Romans and remains the most general additive in winemaking.

Barrels are an integral part of winemaking due to the extraction of wood flavours and micro-oxygenation during barrel maturation.

Barrels are traditionally associated with winemaking. Like stainless steel, concrete and polyethylene, it is primarily a container. Although the other materials are cheaper, more hygienic and homogenous, barrels are still popular for many other reasons.

Although it is said that wine is made in the vineyard, that belief can be spoiled by micro-organisms like Brettanomyces residing in expensive barrels. The proper sanitation of barrels is essential to prevent this.

Over recent decades, the alcohol concentration of wines increased due to the higher sugar concentration of grapes when harvested. This also led to an increase in pH and a decrease in the total acid concentrations of wines.

Pumps are one of the essential pieces of equipment in cellars because winemaking is a process of transforming solids into a liquid form. The latter’s specifications can however differ considerably.

When Noah accidentally brought disgrace upon himself, experiencing that the fermentation of grape juice delivers a product that can cause pleasure and a headach

Cross-flow filtration or tangential flow filtration has become popular amongst winemakers. It offers single-pass filtration without the need for intervention or significant operator supervision.

It is known that the main purpose of sulphur dioxide in winemaking is its microbiological control and protection against oxidation.

Consumers do not like bottled wines containing hazes, turbidity, sediments or crystals; as such processes need to be applied to remove these before bottling. Fi