Vineyard row orientation (Part 5) – unwooded and wooded Shiraz wine attributes
Wine chemical and sensory characteristics of differently orientated vertically trellised Shiraz grapevines (NS, EW, NE-SW and NW-SE rows) were investigated at three grape ripeness levels (approximating 23, 25 and 27°B). Introduction Vineyard row orientation is...
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The choice of bottle closures – the final choice of the winemaker
Winemaking is a progressive process and winemakers have to make different decisions in the course thereof until the wine eventually reaches the glass of the consumer. Depending on the wine style and type, this period can last from months to years. The final bottling...
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Temperature study in the Olifants River region
In 2002 Vinpro viticulturist, Jeff Joubert, in collaboration with the producer cellars in the region and the West Coast Wine Route, initiated a temperature project. Altogether 35 MCS486T temperature data loggers (Photo 1) were strategically placed across the entire...
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Thiol profiles of single cultivar red wines
Advances in technology allow researchers nowadays to elucidate wine composition at a much deeper level and to overcome previously insurmountable issues, such as interferences from the wine matrix. Background 3-Mercapto-1-hexanol (3-MH), 3-mercaptohexyl acetate...
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Can gene expression shed light on the “old vine” character of wine?
In local and international wine circles there is a growing interest in old vines and vineyards, and the exceptional wines produced from them. These wines are generally accepted as having more depth and complexity than young vineyard wines, thus the term “old vine”...
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Grape berry shrivelling – changes in physiology and quality
Dehydration/shrinking of grape berries during late ripening is a common disorder of grapevine cultivars and has deleterious implications for yields and grape quality. The cultivar Shiraz is particularly sensitive to this disorder and often displays large variation in...
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The Pinotage genome – stress response genes are a major source of inter-cultivar genetic diversity in grapevine
Grapevine cultivars display great variation in viticultural and oenological traits. Most of these traits are due to underlying genetic diversity that needs to be investigated as an important step towards conserving traditional cultivars or even improving on them....
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Effect of irrigation by means of micro-sprinklers and drippers on the performance of triticale
The aim of this study was to compare the performance of triticale established in the work row of a drip irrigated vineyard with that of triticale established in a micro-sprinkler irrigated vineyard in which the work row could be wetted. Introduction Triticale...
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The future of barrels and alternative wood products
Alternative oak wood products have been used in cellars since the 1980’s. The cost saving in comparison with new wood barrels is the main reason for its use. If barrels and alternative wood products are, however, objectively compared, the common use of wood as raw...
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Non-Saccharomyces yeasts and malolactic fermentation
The objectives of this study were to characterise strains from seven non-Saccharomyces species, investigate their use in wine production, and evaluate their compatibility with lactic acid bacteria (LAB). Introduction Yeasts play a key role in wine production....
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Vineyard row orientation (Part 4) – growth and yield
Terroir factors, such as soil and climate, together with cultivation practices, have layered and integrated effects on growth, yield, grape and wine quality, and cost efficiency. Introduction Wrong choices and execution of viticulture practices may lead to or...
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Vineyard row orientation (Part 3) – canopy physiology
Canopy physiological changes of differently orientated vertically trellised Shiraz grapevines (NS, EW, NE-SW and NW-SE rows) were investigated. Introduction Within a specific terroir, the effect of grapevine row orientation on the functioning of both leaves and...
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Thiols in young South African Chenin blanc wine
In this experiment, we focused on both sensory and chemistry evaluation of very young Chenin blanc wines. On the chemistry side, 3MH and 3MHA were measured. On the sensory side, attributes from the labels and tasting sheets of the wines were compared to those...
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Vineyard row orientation (Part 2) – inter-row wind and canopy humidity
The prevailing wind direction and wind velocity are always considered when vineyards are established in a specific terroir. Introduction Establishment is often forced towards geo-morphologically complex terroirs where climatic conditions are affected by aspect,...
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“Weed” species suitable for cover crop management in vineyards
Cover crop management is widely applied in the vineyards of South Africa. Introduction The cover crops are grown during winter and controlled chemically any time from the end of August (end of winter) in non-irrigated bush vines, to early October (spring) in...
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Impact of grapevine nitrogen fertilisation on YAN levels in the juice
When this theme is discussed winemakers and wine producers tend to ask the following general questions: How do we control the amount of nitrogen in the soil that ensues from fertiliser applications? Can the nitrogen in the soil impact on the YAN levels in the juice?...
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Reducing carbon emissions on farms with improved water management
Previous Confronting Climate Change industry trend reports have indicated that electricity consumption for the pumping of water is the largest source of farm-level carbon emissions. Irrigation of crops is a necessity in a water-scarce country and predominantly...
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New yeasts for the production of aromatic Sauvignon blanc
The aim of this study3 was to select and evaluate naturally bred Saccharomyces cerevisiae intra-genus hybrids for the production of wine with enhanced fruity and tropical fruit aromas, but low volatile acidity levels.3 Introduction Sauvignon blanc wine aroma is...
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