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Results for “Cold soak or not”
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Making a Top 10 Merlot - to cold soak or not
If a winemaker makes the right choices given the characteristics of the grapes received, only then is the extraordinary achieved. One of these choices is whether to cold soak (cold macerate) grapes before fermentation.
By Karien O'Kennedy · 7 min read
The myth of natural winemaking
A myth can be defined as a popular viewing of a natural process. If grapes are consequently left to ferment without any additives to form wine, it can be seen a
By Sandile · 4 min read
Guava tree and cat's pee (Part 3)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 12 min read
Adjustments of Pinot noir winemaking
PHOTO 1. Pinot noir grape (Hendrik Holler, Wosa Library).
By Doronae · 5 min read
Feedback from the 11th International Workshop on Grapevine Trunk Diseases
The 11th International Workshop on Grapevine Trunk Diseases (IWGTD) was held in Penticton, British Columbia, Canada. This workshop hallmarked 20 years of resear
By Lizel Mostert and Francois Halleen · 11 min read
Wine tannins and polysaccharides - frenemies?
It can happen to the youngest and most experienced of winemakers alike – what we thought would be our boldest vintage for decades, has come out lighter in colou
By James Duncan · 8 min read
Active bioprotection in red wines with Metschnikowia pulcherrima
One of the non-Saccharomyces yeasts studied is Metschnikowia pulcherrima. This article will focus on the antagonistic activity of a specific strain, M. pulcherrima LEVEL2 Guardia™, on other wine yeast species for bioprotection applications.
By Amandine Deroite · 5 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
The use of dried yeast without rehydration
Since the production and availability of active dried wine yeast in South Africa commenced in the seventies, the use of pure culture yeast has undergone a major change. The change from the laborious multiplication of wet yeast cultures to dried yeast had enormous advantages.
By Charl Theron · 3 min read
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
Chasing La Brune
Nico Grobler had always dreamed of owning a patch of Elgin to make Chardonnay and Pinot Noir in the best Burgundian tradition. This dream became a reality when stepped onto his very own Elgin property in 2021 – the brand home of La Brune.
By SA Wine Industry · 7 min read
Specific bioprotection against Brettanomyces
LEVEL2 SALVA™ is a new non-Saccharomyces yeast of the species Suhomyces pyralidae used as a specific bioprotection against Brettanomyces bruxellensis during the pre-fermentative steps of wine production.
By Lallemand · 15 min read
