Search
Results for “Acetic acid bacteria”
Showing 1–12 of 23 results
23 results — page 1 of 2
Winetech vine and wine innovation watch: The use of fumaric acid to control malolactic fermentation
Fumaric acid has been declared legal for use by the European Union as an additive to wine to delay or prevent malolactic fermentation (MLF).
By Karien O'Kennedy · 6 min read
Yeast-derived acidification of red wines
Acidity is a key quality parameter in wine. It defines not only its taste and style, but also its appearance, microbial stability and ageing potential.
By Laffort · 7 min read
Microbial monitoring and sanitation practices in wine cellars
Proper sanitation practices in wine cellars prevent the development of undesirable micro-organisms. Although the alcohol concentration of wines limits the micro
By Charl Theron · 7 min read
The role of acetaldehyde in wine quality
High acetaldehyde concentrations impart a bruised apple flavour to wine.
By Doronae · 4 min read
New yeasts for the production of aromatic Sauvignon blanc
PHOTO: Glen Carrie (Unsplash).
By Rodney Hart, Bongani Ndimba and Neil Jolly · 5 min read
Impact of grapevine nitrogen fertilisation on YAN levels in the juice
PHOTO: Johannes Richter.
By Doronae · 7 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
Resolutions adopted by OIV
The 17th General Assembly of the International Organisation of Vine and Wine (OIV), which met on 19 July 2019 in Geneva (Switzerland), adopted a total of 18 res
By OIV · 6 min read
