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Results for “Acetaldehyde”
Showing 1–12 of 19 results
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The role of acetaldehyde in wine quality
High acetaldehyde concentrations impart a bruised apple flavour to wine.
By Doronae · 4 min read
Guava tree and cat's pee (Part 4)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 5 min read
The advantages and disadvantages of oxygen prior to bottling
PHOTO 1. Rackings are a source of oxygen contact.
By Charl Theron · 6 min read
Sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae - main effects
ILLUSTRATION: Shutterstock.
By Carien Coetzee · 8 min read
Random oxidation and the role of bottle dimensions
PHOTO: Shutterstock.
By Carien Coetzee · 6 min read
The impact of sulphur dioxide additions at crush on wine yeasts, bacteria and sensory attributes
Sulphur dioxide is for sure the most general additive during winemaking. As result of its anti-microbial and anti-oxidative properties it is unique and no subst
By Charl Theron · 5 min read
The importance of solids in white wine making
Seeing that grapes are the raw material for wine, the juice and solids they contain will play a role in the eventual wine. In the case of white wine considerabl
By Charl Theron · 4 min read
How volatile fatty acids and sulphurous compounds impact on key aromas
This is the final article in a series of three which covers the fungal and bacterial origins of wine aromas. These articles detail esters, aldehydes, volatile f
By Russell Moss · 9 min read
