Practical in the cellar
The advantages and disadvantages of ozone as sanitation agent
The cleaning and sequential sanitation of cellars and equipment are essential to maintain the required cellar hygiene. Cellar hygiene is indispensable to ensure that the spoilage of wine is prevented. Ozone (O3) has already long been used as sanitiser in wine...
The smoke spoilage of wine
Veld fires caused serious damage in some of the Australian and Californian wine regions over recent years. Although not in the same magnitude, the problem has also occurred in South Africa. Winemakers must consequently ensure that they have the latest information...
Rupert & Rothschild Vignerons – female cellar assistants with firm boundaries
At the beginning of the 21st century, females were rarely considered for vacant posts in cellars, but that is certainly no longer the case. Over the past decade, females have been operating in increasing numbers in cellars and it is not strange to find numerous...
Waterkloof Wines – a vision for leadership development
Waterkloof Estate is situated high against the slopes of the Hottentots-Holland Mountains, with breathtakingly views of the entire False Bay. The estate is a family business, and the owner has an enormous passion for food and wine, which is reflected in the...
The cleaning and sanitation of barrels
“You don’t know you have a contaminated barrel until you have a contaminated wine.” – Vic Vasques. As a result of the high purchasing price of wooden barrels, it is important to maintain barrels properly. The cleaning and sanitation of barrels are some of the...
Natural super-tannin delivers results
Hideki from Enartis is the first tannin of its kind with antioxidant, free-radical fighting, metal chelating and antimicrobial properties, said to protect wine naturally.
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