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Results for “Esters”
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YAN survey of South African grape musts (Part 2) - the role of YAN supplementation
PHOTO: Melanie Uys.
By Gabriella Petrovic and Astrid Buica · 10 min read
Microbial strategies for wine ethanol reduction
Introduction
By Debra Rossouw and Florian Bauer · 12 min read
Guava tree and cat's pee (Part 4)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 5 min read
New tools to help overcome stuck fermentations in wine
Twenty years ago, it was thought that stuck fermentations were mainly due to two things: nitrogen deficiency and the glucose/fructose ratio of the must. Recentl
By Lallemand · 16 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
Lactobacilli - a source of enzymes for wine aroma
PHOTO: Shutterstock.
By Lynn Engelbrecht, Senzo Mtshali, Benoit Divol and Maret du Toit · 6 min read
Why wine smells like wine
The research suggests that the ‘wine’ character that distinguishes wine from other beverages, and also allows consumers to identify a product as ‘wine’, is entirely due to the metabolic activity of yeast.
By Samantha Fairbairn · 4 min read
New yeasts for the production of aromatic Sauvignon blanc
PHOTO: Glen Carrie (Unsplash).
By Rodney Hart, Bongani Ndimba and Neil Jolly · 5 min read
Impact of grapevine nitrogen fertilisation on YAN levels in the juice
PHOTO: Johannes Richter.
By Doronae · 7 min read
