Practical in the cellar
The benefits of aeration during fermentation
Controlled oxygen addition during fermentation is beneficial for especially red wines and is applied by pump overs, punch downs and rack and return practices.
Winetech 2022 transfer of knowledge to cellar assistants – a new approach
The Winetech study groups and senior workshops have made an important contribution through the years to the transfer of knowledge to cellar assistants. After the recent challenges faced by the industry, it became necessary to critically evaluate the cellar assistant programmes to determine how to achieve goals with the reduced available funds. Tough decisions have been made to ensure continuous successful knowledge transfer to cellar assistants, but to stay relevant and still add value to the careers of cellar assistants in the industry.
The making of wines with low or no alcohol
Winemakers usually do not prefer wines with no or low alcohol. The reality is however that the consumer’s preference for such wine has increased considerably. Winemakers must consequently caution against their personal preferences forcing consumers to investigate other products.
Learning – an important skill for leaders
John F. Kennedy, former president of the United States, wrote in 1963 that leadership and learning are indispensable to each other. This is a crucial statement as it means one cannot lead without knowledge and the desire to learn, and that it is vital to continue learning to maintain a position of leadership. Being a leader entails much more than being popular or having charisma, as it is more important that leaders should be well informed. Therefore, one cannot be in a leadership position without continuously acquiring knowledge.
Saxenburg – teamwork ensures success
According to Dirk van Zyl, cellarmaster of Saxenburg, the cellar team is responsible for all tasks in the cellar, including bottling, labelling and storage of wine.
The use of dried yeast without rehydration
Since the production and availability of active dried wine yeast in South Africa commenced in the seventies, the use of pure culture yeast has undergone a major change. The change from the laborious multiplication of wet yeast cultures to dried yeast had enormous advantages.
Stay current with our monthly editions
