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Results for “CaT formation”
Showing 1–12 of 45 results
45 results — page 1 of 4
Q&A: Tackling calcium crystals in wine
Calcium instability in wine is a complex issue influenced by various factors. Dr Sami Yammine answers the most significant questions related to calcium crystals in wine and provides guidance on how to prevent them.
By Laffort · 7 min read
The role of metals in the quality and shelf-life of white wine
PICTURE: Shutterstock.
By Francois van Jaarsveld and Francois October · 6 min read
A guide to grapevine abnormalities in South Africa: Abiotic abnormalities – hail, lightning, sulphur burn, bunch stem necrosis and growth arrestment (Part 6.3)
General and introductory Harmful occurrences such as hail, lightning, sulphur burn, bunch stem necrosis and growth arrestment phenomenon (hereafter GAP) – widel
By Anton Pretorius · 7 min read
Microbial strategies for wine ethanol reduction
Introduction
By Debra Rossouw and Florian Bauer · 12 min read
Can yeasts be used to prevent protein haze?
PHOTO: Shutterstock.
By Louwrens Theron and Benoit Divol · 8 min read
Screening of regulated wine substances
PHOTO: Shutterstock.
By Astrid Buica and Marietjie Stander · 6 min read
Aromatic quality of wines - a yeast perspective
PHOTO: Shutterstock.
By Debra Rossouw and Florian Bauer · 9 min read
Yeast nutrition - can we predict the impact on aroma formation?
PHOTO: Shutterstock.
By Samantha Fairbairn and Florian Bauer · 6 min read
Guidelines to reduce pinking potential in white wines
PHOTO: Shutterstock.
By Anton Nel and Francois van Jaarsveld · 8 min read
The advantages and disadvantages of oxygen prior to bottling
PHOTO 1. Rackings are a source of oxygen contact.
By Charl Theron · 6 min read
Grape berry shrivelling - changes in physiology and quality
PHOTO 1. Different berry shrivelling stages within a Shiraz bunch.
By Doronae · 13 min read
