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Results for “Decreased extraction”
Showing 1–12 of 12 results
12 results — page 1 of 1
Adjustments of Pinot noir winemaking
PHOTO 1. Pinot noir grape (Hendrik Holler, Wosa Library).
By Doronae · 5 min read
Berry stress and wine quality
Many compounds linked to quality in wine originate from stresses experienced by grape berries.
By Doronae · 9 min read
The influence of vineyard mechanisation on wine
The mechanical harvesting of grapes.
By Doronae · 3 min read
Flash Détente technology
The use of thermovinification to prevent the negative results of rotten or unripe red grapes has also been applied in South Africa since the seventies. The prim
By Doronae · 4 min read
Vineyard row orientation (Part 5) - unwooded and wooded Shiraz wine attributes
Wine chemical and sensory characteristics of differently orientated vertically trellised Shiraz grapevines (NS, EW, NE-SW and NW-SE rows) were investigated at t
By Kobus Hunter & Neels Volschenk · 18 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
The role of ellagitannins in the oxidative stability of wine
Ellagitannins play an important role in the maturation of white and red wine in barrels, due to their oxidation ability and flavour characteristics.
By Charl Theron · 4 min read
Seaweed-based biostimulants in Vitis vinifera
Little is known about the impact of seaweed extracts in grape production and their influence on grapevine physiology, and stress adaptation mechanisms.
By Liam Samuels, Evodia Setati & Erna Blancquaert · 10 min read
Stirring things up - Sauvignon blanc juice stabulation
A study performed using healthy Austrian Sauvignon blanc grapes showed how stabulation can improve your wine.
By Carien Coetzee · 5 min read
