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Results for “Alternative to sulphur dioxide”
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Bioprotection as an alternative to sulphur dioxide in the pre-fermentation phase
There has been recent research on bioprotection as an alternative to sulphite addition in the pre-fermentation phase. This technical article discusses the many advantages of using bioprotection agents.
By Sara Windholtz & other authors · 8 min read
Sulphur in wine: ensuring longevity
Sulphur dioxide is a potent antioxidant and antimicrobial agent that helps prevent oxidative and microbial spoilage in wine. But now the consumer-driven trend f
By Anton Pretorius · 3 min read
Maintaining barrels for longer use
Barrels are an integral part of winemaking due to the extraction of wood flavours and micro-oxygenation during barrel maturation.
By Charl Theron · 3 min read
Tips to avoid the most common cellar mistakes (Part 1)
Winemakers in the industry were consulted to point out the most common mistakes that can occur in and around cellars. Here are a few guidelines to avoid some of these problems.
By Pieter Badenhorst · 7 min read
Resolutions adopted by OIV
The 16th General Assembly of the International Organisation of Vine and Wine (OIV), which met on 23 November 2018 in Punta del Este (Uruguay), adopted a total o
By OIV · 7 min read
The role of tartaric acid in winemaking
K-bitartrate (cream of tartar) is precipitated in big volumes during winemaking.
By Charl Theron · 5 min read
Random oxidation and the role of bottle dimensions
PHOTO: Shutterstock.
By Carien Coetzee · 6 min read
Four new Cape Wine Masters graduate from the Cape Wine Academy during lockdown
Four new Cape Wine Masters (CWM) have graduated from the Cape Wine Academy (CWA) during lockdown. This was announced at the virtual AGM of the Institute of Cape
By Anton Pretorius · 6 min read
Exploring PET and BIB as possible alternative packaging for Sauvignon Blanc
Polyethylene Terephthalate (PET) (left) and Bag in Box (BIB) packaging (right).
By Carien Coetzee · 8 min read
Bubble trouble: How premium is that box, really?
Local wine drinkers’ love affair with premium bag-in-box (BiB) wine is rapidly gathering momentum. Yet, new research reveals how the bag’s inherent headspace – or air bubble – could affect sensory and aromatic composition, and potentially smother the baby in its crib.
By Anton Pretorius · 6 min read
Bioprotection – a microbial alternative to SO2
Healthy grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria. The variety and population of microorganisms present on the grape surface will depend on many factors. However, high sugar concentrations on the berry surface of damaged grapes will especially favour…
By Morné Kemp · 7 min read
