Practical in the cellar
The cold stabilisation tests of wine
The colour, flavour and taste stability of wine is a basic requirement of most wine consumers. Different wine making procedures are applied to obtain it. In order to determine the efficiency of the stabilisation procedures certain tests are applied.
The use of chitosan during winemaking
The permissibility and legal restrictions of additives during winemaking are controlled globally. Import countries however have different prescriptions and wine cellars must be aware thereof it to export their wines successfully. Most additives also have a...
Rickety Bridge – opportunities for individual development
Rickety Bridge, located against the Dassenberg near Franschhoek, used to be part of La Provence, a 17th century Huguenot farm. La Provence was subdivided and the portion currently known as Rickety Bridge, was awarded on 13 May 1797 to Paulina de Villiers. Paulina...
Namaqua Wines – a holistic approach to leadership and development
When one hears the word Namaqua, one involuntarily thinks of the region’s impressive wildflower display in spring, but also of the well-known cellar, Namaqua Wines in Vredendal. This cellar, approximately 20 kilometres from the cold Atlantic Ocean, is situated at...
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...
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