Practical in the cellar
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What is a ‘microbiome’, and how does it relate to wine?
Have you ever wondered what gives your favourite bottle of wine its distinct character? Part of the answer lies in a world invisible to the naked eye, but crucially helping to shape the taste and quality of wines: the microbiome.
South Africa Wine Cellar Assistants’ Programme 2024: Information days and workshops for senior cellar assistants
The Cellar Assistants’ Programme will host information days and workshops in 2024 in the participating districts.
The influence of consumers’ preferences on the wood character of wine
Wood barrels were initially used as containers and for transporting wine until winemakers realised that the extraction and porosity of wood contribute to the style and quality of wines.
Opstal Estate – rock-solid between the Slanghoek and Badsberg Mountains
In 1847, the farm De Opstal bij de Fonteine was granted to Jan Coenraad Rossouw, and the name indicates that the farmhouse (opstal) might have been the first homestead in the valley at the time.
Factors influencing knowledge uptake by practitioners – the nature of the knowledge transfer channel
This fourth and final blog discusses the influence of the knowledge transfer channel.
Factors that affect alcoholic fermentation
The alcoholic fermentation of grape juice is affected by the yeast strain, sugar concentration, alcohol concentration, fermentation temperature, presence of oxygen, concentration of assimilable nitrogen, vitamins and minerals, survival factors, preservatives, carbon dioxide and volatile acidity.
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