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Results for “Alcohol concentration”
Showing 1–12 of 161 results
161 results — page 1 of 14
Factors that affect alcoholic fermentation
The alcoholic fermentation of grape juice is affected by the yeast strain, sugar concentration, alcohol concentration, fermentation temperature, presence of oxygen, concentration of assimilable nitrogen, vitamins and minerals, survival factors, preservatives, carbon dioxide and volatile acidity.
By Charl Theron · 7 min read
The influence of climate change on the potassium, pH and total acidity of wines
Over recent decades, the alcohol concentration of wines increased due to the higher sugar concentration of grapes when harvested. This also led to an increase in pH and a decrease in the total acid concentrations of wines.
By Charl Theron · 4 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 making of wines with low or no alcohol
Winemakers usually do not prefer wines with no or low alcohol. The reality is however that the consumer’s preference for such wine has increased considerably. Winemakers must consequently caution against their personal preferences forcing consumers to investigate other products.
By Charl Theron · 5 min read
The myth of natural winemaking
A myth can be defined as a popular viewing of a natural process. If grapes are consequently left to ferment without any additives to form wine, it can be seen a
By Sandile · 4 min read
Traditional and alternative methods to monitor wine fermentations
The purpose of this article is to illustrate the potential contribution of infrared spectroscopy to the monitoring of wine fermentations.
By Hélène Nieuwoudt · 10 min read
The contribution of lactic acid bacteria to the sensorial characteristics of red wine
PICTURE: Shutterstock.
By Hélène Nieuwoudt · 5 min read
