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Results for “Aldehydes”
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Sulphur dioxide - understanding the complexities
Winemakers know the sulphur dioxide terminologies like free sulphur, total sulphur, molecular sulphur and its anti-oxidative and anti-microbial characteristics, but the links between them are not always very clear.
By Charl Theron · 5 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
Aromatic quality of wines - a yeast perspective
PHOTO: Shutterstock.
By Debra Rossouw and Florian Bauer · 9 min read
Random oxidation and the role of bottle dimensions
PHOTO: Shutterstock.
By Carien Coetzee · 6 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
Chemical and sensory profile of shipwreck wines
We present here the chemical and (informal) sensory evaluation of some wines recovered from two shipwrecks.
By Astrid Buica · 5 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
