Oenology Research
Is adding copper the solution? (Part 1)
In a Winetech-funded project, researchers aimed to answer the question: How does copper addition influence the reductive compounds and varietal thiols in a wine after bottling?
Adding antioxidants to Sauvignon blanc musts (Part 1)
The addition of antioxidants to Sauvignon blanc must was investigated in two trials conducted by New Zealand researchers. The main findings of this study are reported in this two-part article. Introduction Sauvignon blanc aromas are often characterised by...
Trellis effects on wine composition (Part 3): Taste and mouthfeel
Can trellis affect the taste and mouthfeel of wines? Some of the most important classes of compounds affected by bunch microclimate are non-volatiles such as phenolics, sugars and organic acids. Some of these compounds go through chemical transformations during...
Tartaric acid – forms and effects
Tartaric acid and its salts are important products with commercial and industrial applications in the wine and other industries. Introduction Tartaric acid contributes to a suitable pH and plays a crucial role in taste, as well as in the physical,...
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...
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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