Search
Results for “Acetobacter”
Showing 1–10 of 10 results
10 results — page 1 of 1
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
Oxygen management during winemaking
PHOTO 1. Excessive oxygen exposure causes the browning of white wines.
By Doronae · 3 min read
Flash Détente technology
The use of thermovinification to prevent the negative results of rotten or unripe red grapes has also been applied in South Africa since the seventies. The prim
By Doronae · 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
The use of chitosan during winemaking
The permissibility and legal restrictions of additives during winemaking are controlled globally. Import countries however have different prescriptions and wine
By Charl Theron · 4 min read
Effective microbiological monitoring in wine cellars
The making of wine is a microbiological process with yeasts and bacteria playing a decisive role. All yeasts and bacteria are however not necessarily beneficial for wine, but can spoil it. It is consequently important that cellars monitor the microflora during winemaking.
By Charl Theron · 5 min read
Hot vineyards not that "VA VA" Voom after all
VA (volatile acidity) in wine is a given, with a concentration of 0.6 g/L or lower quite normal.
By Bernard Mocke · 3 min read
