The 2023 Confronting Climate Change industry benchmark process builds on 2021 - 2022 datasets and provides a meaningful platform for the South African fruit and wine industries to improve their understanding of the use of fossil fuel-based resources and to reduce emissions over time.
A recent study investigated the aromatic losses due to volatilisation and the potential repurposing of the lost fermentation by-products of a Sauvignon blanc wine.
This blog is the first in a series of four blogs that delve into the factors determining whether practitioners (e.g., producers, viticulturists and winemakers) will engage with new information presented to them.
Barrels are traditionally associated with winemaking. Like stainless steel, concrete and polyethylene, it is primarily a container. Although the other materials are cheaper, more hygienic and homogenous, barrels are still popular for many other reasons.
Irrigation with winery wastewater needs to be optimised to minimise leaching, whilst maximising nutrient removal by means of a catch crop is a necessity.
Although South Africa has made significant progress in appointing women to permanent positions, it is clear from these statistics that males still take precedence in the workplace.
Recompaction of the prepared soil before establishment is unavoidable due to normal soil processes, management practices and cultivation practices in the vineyard.
Nitrogen is a key element necessary for synthesising amino acids, nucleic acids, vitamins and various other compounds in living organisms, including wine yeasts.
Every business owner should better understand and monitor external factors that influence the success or failure of their business.
Over recent decades, the alcohol concentration of wines increased due to the higher sugar concentration of grapes when harvested. This also led to an increase in pH and a decrease in the total acid concentrations of wines.