Oenology Research

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Trellis effects on wine composition (Part 2): Aroma

Yield is a primary objective in the industry and can be maximised by trellising systems. Besides yield per vine, synthesis and further evolution of chemical compounds may be altered by vine architecture, and this is the core subject for the current study. The aim of...
Can yeast selection and fermentation temperature reduce the haze-forming proteins in Sauvignon blanc?

Can yeast selection and fermentation temperature reduce the haze-forming proteins in Sauvignon blanc?

Introduction Pathogenesis-related (PR) proteins are the proteins responsible for hazes and sediments in wine. They are derived from the grape berry where the concentration can be affected by various factors such as cultivar, region and vintage, as well as...

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Grape seed powder to improve heat stability in Sauvignon blanc wines – effectiveness and sensory impact

Grape seed powder to improve heat stability in Sauvignon blanc wines – effectiveness and sensory impact

Grape seeds are natural by-products of winemaking and are usually discarded after the separation of the solids from the juice. However, in a quest to find an effective bentonite replacement that is sustainable and environmentally friendly, researchers have turned...

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Is there a link between coffee aroma perception and the level of FMT in Pinotage wines?

Is there a link between coffee aroma perception and the level of FMT in Pinotage wines?

Over the years, Pinotage has found its way into the South African and international market. Whether you like this style or not, coffee Pinotage is a well-represented style on the South African wine market. By just looking at the labels or the tasting sheets, many...

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