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Results for “Acidification”
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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
Yeast-derived acidification of white wines
Climate change is reshaping the wine industry. So how can we adapt and build a more resilient wine sector?
By Laffort · 7 min read
Using MLF to create a buttery wine or not
Various factors influence the amount of diacetyl, acetoin and 2,3-butanediol produced during fermentation impacting the buttery aroma.
By Natasha Pretorius, Lynn Engelbrecht and Maret du Toit · 11 min read
What future are you building in your bottle?
Judging by the results of this year’s Old Mutual Trophy Wine Show the 2015 vintage was a good one. More gold medals were awarded this year than last, bearing te
By Lee-anne · 8 min read
New tools to help overcome stuck fermentations in wine
Twenty years ago, it was thought that stuck fermentations were mainly due to two things: nitrogen deficiency and the glucose/fructose ratio of the must. Recentl
By Lallemand · 16 min read
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 product
By Doronae · 7 min read
Making sense of warm and cool climates
Climate is considered the most important factor when it comes to the quality of grapes, with a dividing line between “warm” and “cool” climate wines. What exact
By Anton Pretorius · 7 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
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
Steering away from flat and flabby Merlot
A comprehensive study investigated the potential of Lachancea thermotolerans as a valuable tool to produce quality Merlot.
By Carien Coetzee · 11 min read
Adding freshness back to wine with Level2 Laktia™
It has become common practice to acidify musts, often with tartaric acid, but now there is a biological/non-chemical alternative with Level2 Laktia™.
By Lallemand · 12 min read
The past, present and future of sulphur dioxide
It is known that the main purpose of sulphur dioxide in winemaking is its microbiological control and protection against oxidation.
By Charl Theron · 5 min read