Read Technical
More results...
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.
La Bri – transfer of knowledge promotes positive self-esteem
The Huguenot refugee Jacques de Villiers, also known as Jacob, called his farm La Bri, which may have been derived from the French word, l’abri, meaning “shelter”.
Cellar Assistants’ Programme – information days and senior cellar assistants’ workshops add value
This programme is known for the considerable contribution made to knowledge transfer to cellar assistants and aims to address knowledge transfer practically and holistically.
Factors influencing knowledge uptake by practitioners – characteristics of the knowledge
This blog discusses the characteristics of the knowledge itself and how it can influence knowledge uptake.
Natural alternatives for sulphur dioxide
Sulphur dioxide was already used by the Romans and remains the most general additive in winemaking.
Micro agglomeration and bioavailability of sterols – the revolutionary wine yeast protector
Specific research has focused on how sterols influence yeast’s physiological state and metabolism and how it was directly correlated with a secure end of fermentation.
Roodezandt RF – employer involvement establishes leaders
As visitors enter the picturesque village of Robertson, one cannot ignore the prominent house on Voortrekker Street with a Neo-Classical gable and sash windows. The house is home to Roodezandt RF, a cellar with a long, colourful history.
Factors influencing knowledge uptake by practitioners – characteristics of the knowledge source
This second blog discusses the characteristics of the knowledge source and how it influences knowledge uptake.
Confronting Climate Change
Villiera Wines shares their user experience feedback on the Confronting Climate Change (CCC) carbon calculator.
Wine in a can – rapid determination of a wine’s suitability for canning
A rapid compatibility test has been developed as a useful tool to test the suitability of a wine for canning and long-term storage.
Maintaining barrels for longer use
Barrels are an integral part of winemaking due to the extraction of wood flavours and micro-oxygenation during barrel maturation.
Neethlingshof – a focus on knowledge development
Neethlingshof believes it is important that employees take advantage of all opportunities available in the industry and that knowledge development is an important aspect of the estate’s philosophy.