Mixed culture fermentations and Shiraz flavour
This study follows similar studies done by us on Chenin blanc, Chardonnay and Pinotage. The aim of this study was to determine the effect of seven different non-Saccharomyces yeast strains in combination with Saccharomyces cerevisiae and three malolactic fermentation...
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Vineyard lifetime – protection of a valuable asset
The establishment of a vineyard block is a long term investment which may amount to as much as R300 000 per hectare in the case of wine grapes. A longer productive lifetime may yield bigger profits in the course of time. Furthermore, it is known that grapevines in...
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The role of tartaric acid in winemaking
Tartaric acid is not only one of the major fixed acids in grapes, but also plays a role in the composition and taste of wine. As result of its different forms in wine it also influences the pH and cold stability of wine. The Australian Wine Research Institute (AWRI)...
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What was the impact of the 2017-18 drought? – a case study using FruitLook data
In this article, the impact of the 2017-18 drought on the Western Cape agricultural sector is assessed using satellite-based data products available via FruitLook. Introduction Three dry winters in a row caused Western Cape dams to drop to record low levels....
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Pectinases improve consistency in winemaking
Improving consistency from the grape to the glass; from the vineyard to the wine. Introduction Vineyards are complex variable systems and perennial crops change from season to season. In any vineyard you have variability from soil and geography; you also have...
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Detection and quantification of black foot disease and crown and root rot pathogens in grapevine nurseries
The aim of this study was to evaluate the effect of different rotation crops used by nurseries on BFD and CRR pathogens by detecting and quantifying these pathogens in nursery plants and soil. Introduction Grapevine decline is a disease complex that affects...
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Management and re-use of treated winery wastewater (Part 3): Adelaide, Australia
Carolyn went to New Zealand and Australia to participate in a technical tour focussing on the management and re-use of treated winery wastewater, with particular reference to wine grape irrigation. This article focuses on visits in Adelaide. She reports … Recently,...
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The role of ellagitannins in the oxidative stability of wine
Ellagitannins are hydrolysable tannins, which do not occur naturally in grapes. It is however the tannins, which are mostly allowed as legal additives during winemaking. The ellagitannins, which occur in wine are extracted from wooden barrels or added as legal...
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Thiol-releasing and low VA-forming hybrid wine yeasts
During alcoholic fermentation of grape must, the metabolic activity of Saccharomyces cerevisiae leads to a range of compounds, some of which enhance tropical fruit aroma, e.g. volatile thiols. Introduction Two thiols in particular, namely 3-mercaptohexanol...
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Management and re-use of treated winery wastewater (Part 2): Dairy and municipal wastewaters in New Zealand
Carolyn went to New Zealand to participate in a technical tour focussing on the management and re-use of treated winery wastewater, with particular reference to wine grape irrigation. This article focuses on the visits to industries other than wineries to see how they...
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TerraClim – online terrain and climate spatial decision support systems
Assess your environment and tell your story using maps in TerraClim. The TerraClim platform is an integrated resource database with a user-friendly interface, where users can obtain pertinent information about climate, terrain and soils to aid long- and short-term...
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The use of whisky barrels for wine maturation
Wooden barrels in different forms and sizes are used for a variety of beverages like wine, beer, brandy, Cognac and whisk(e)y. It is also used for food like pickled products and balsamic vinegar. Depending on the nature and composition of the products, the influence...
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Management and re-use of treated winery wastewater (Part 1): New Zealand wineries
Carolyn went to New Zealand to participate in a technical tour focussing on the management and re-use of treated winery wastewater, with particular reference to wine grape irrigation. She reports … The Western Cape is experiencing one of its worst droughts to date....
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Vinpro Production Plan survey: The 2018 vintage
A watershed year for the South African wine industry? In 2018 the Vinpro Production Plan survey was conducted for the 15th consecutive year in the wine industry. The findings show that although the average producer are still not on sustainable income levels, the...
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The role of leaf and soil analyses in vineyard management (Part 1)
Is it worth the effort for producers to take regular soil and leaf samples, or does this only generate more data without adding real value? Soil and leaf samples both play a distinct role in the vineyard monitoring process. The way in which they also complement each...
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Rapid and cost-effective quantification of YAN concentration and composition – vintage and cultivar effect
Due to the complexity of the grape juice matrix and the increasing consumer demand for quality wines, monitoring the grape juice composition becomes essential. Yeast assimilable nitrogen (YAN), a critical component of the grape juice matrix, is, however, often...
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Post-harvest practices in wine cellars
The harvest is the climax of all winemakers’ lives. Late and some sleepless nights typify this time of the year. Grapes must be monitored, juice prepared for fermentation, yeast cultures prepared and the alcoholic fermentation must be monitored and managed. The birth...
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The positive contribution to transfer of knowledge
South African cellars are increasingly motivated and encouraged to develop the skills and knowledge of cellar assistants. Although this might appear not to be problematic, transfer of knowledge and the development of skills are far more challenging than many in the...
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