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Results for “Bitterness”
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Bitter compounds in oak wood
The maturation of wine in oak barrels has an influence on the colour, flavour and taste of wine. Although the aim of wood maturation is the improvement of wine,
By Charl Theron · 4 min read
To wine or not to wine?
The aim of this study was to try and obtain a better understanding of South African wine consumers, in this case, specifically consumers from the Gauteng area.
By Carla Weightman, Nic Terblanche, Florian Bauer and Hélène Nieuwoudt · 6 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
All about the Orange
Orange wine is a bit of a misnomer. It is not wine made with oranges, nor is it a Mimosa (a blend of orange juice and sparkling wine). Orange wine is something
By Anton Pretorius · 4 min read
A toast to fine oak
The use of wood is an integral part of winemaking, but the implications of using this natural material extend beyond the cellar. By Bernard Mocke
By Anton Pretorius · 5 min read
Adjustments of Pinot noir winemaking
PHOTO 1. Pinot noir grape (Hendrik Holler, Wosa Library).
By Doronae · 5 min read
Willow Creek Olive Oils receive top honours at international competition
Willow Creek took top honours at the 20th L’Orciolo d’ Oro in Italy and at the Terra Olivo International Olive Oil competition in Israel.
By Anton Pretorius · 3 min read
Red Dawn: extracting nature’s power
The unique compounds found in honeybush is the magic ingredient to Red Dawn's Natural Tannin, says Red Dawn’s innovation manager, Arnold Vlok. Photo Credit: Dav
By Anton Pretorius · 3 min read
Pectinases improve consistency in winemaking
PHOTO: Shutterstock.
By Yu Gao, Melané Vivier and John Moore · 5 min read
