Oenology Research

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Cultural insights in wine aroma descriptions in South Africa, France and Portugal

by Samantha Fairbairn | March 1, 2025 | Oenology research, Technical | 0 Comments

Researchers at Stellenbosch University’s South African Grape and Wine Research Institute recently conducted a study to explore wine aromas from the perspectives of South African, French and Portuguese consumers.

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.

Carien Coetzee | Jan 1, 2025

Stirring things up – Sauvignon blanc juice stabulation

A study performed using healthy Austrian Sauvignon blanc grapes showed how stabulation can improve your wine.

Carien Coetzee | Dec 1, 2024

Vine and wine innovation watch: The use of carrageenan in calcium tartrate and protein stabilisation of wines

Research is focused on discovering new potential stabilisers that can reduce the likelihood of calcium tartrate precipitation.

Karien O'Kennedy | Nov 1, 2024

Plant-based proteins in oenology

This article aimed to describe the characteristics and main oenological effects of pea and potato proteins and to evaluate their performance.

Towards a circular economy in winemaking – re-utilisation of yeast lees

Researchers explored the feasibility of using processed yeast lees generated during alcoholic fermentation as a nutrient supplement in subsequent fermentations.

Karien O'Kennedy | Aug 1, 2024

Vine and wine innovation watch: Electronic noses

Electronic noses, or E-noses, have emerged as game-changing tools in various fields, including biomedicine, environmental science, industrial materials production and the food industry.

Karien O'Kennedy | Jul 1, 2024