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Results for “Animal proteins”
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Plant-based proteins in oenology
This article aimed to describe the characteristics and main oenological effects of pea and potato proteins and to evaluate their performance.
By Gianni Triulzi, Alessandra Basana & Pietro Bighiani · 9 min read
Understanding and measuring tannins in red wines
The importance of phenolic compounds on wine quality require methods that accurately measure the tannin content.
By Jose Luis Aleixandre-Tudo, Mihaela Minhea and Wessel du Toit · 9 min read
Lactobacilli - a source of enzymes for wine aroma
PHOTO: Shutterstock.
By Lynn Engelbrecht, Senzo Mtshali, Benoit Divol and Maret du Toit · 6 min read
Fine tuning flotation with potato protein
PHOTO: Unsplash.
By Isaac Rigau, Susan Erasmus and Alana Seabrook · 8 min read
Veganism rings change for SA wine
World Vegan Day (1 November) is a stark reminder for the South African wine industry to expect demand for wine free from animal-based products to increase as veganism becomes one of the fastest-growing consumer trends globally.
By Anton Pretorius · 7 min read
The CRISPR revolution and grapevine
Genome editing is a catchall phrase to describe the technologies that are available to alter an organism’s DNA. The most promising of these technologies is CRISPR, which is an acronym for ‘Clustered Regularly Interspaced Short Palindromic Repeats’ and occurs in nature as a bacterial ‘immune system’.
By Manuela Campa, Philip Young, Melané Vivier and Johan Burger · 9 min read
Arum takes root at Boschendal
Arum is a new fine-dining restaurant at Boschendal, led by chefs Peter Tempelhoff and Travis Finch. Their goal is to create a dining experience that captures the beauty of the Franschhoek Valley and energy of a working farm.
By Ingerése Schoeman · 6 min read
