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Results for “Fermentation”
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388 results — page 1 of 33
Factors that affect alcoholic fermentation
The alcoholic fermentation of grape juice is affected by the yeast strain, sugar concentration, alcohol concentration, fermentation temperature, presence of oxygen, concentration of assimilable nitrogen, vitamins and minerals, survival factors, preservatives, carbon dioxide and volatile acidity.
By Charl Theron · 7 min read
The benefits of aeration during fermentation
Controlled oxygen addition during fermentation is beneficial for especially red wines and is applied by pump overs, punch downs and rack and return practices.
By Charl Theron · 3 min read
Non-Saccharomyces yeasts and malolactic fermentation
The objectives of this study were to characterise strains from seven non-Saccharomyces species, investigate their use in wine production, and evaluate their com
By Heinrich du Plessis and Co-workers · 8 min read
Mixed culture fermentations and Shiraz flavour
PHOTO: Shutterstock.
By Heinrich du Plessis and Co-workers · 8 min read
The advantages and disadvantages of spontaneous fermentation
Irrespective of origin, cultivar, style or prize winners, all wines share one common factor, namely alcoholic fermentation. The sugar present in the grapes must be converted to alcohol and carbon dioxide, which requires yeast. The yeast can be received with the grapes or it can be added as pure…
By Charl Theron · 5 min read
Cork or crown closures during bottle fermentation
A collaborative project to investigate a selection of bottle-fermented sparkling wines closed with corks and crown caps.
By Neil Jolly · 9 min read
Traditional and alternative methods to monitor wine fermentations
The purpose of this article is to illustrate the potential contribution of infrared spectroscopy to the monitoring of wine fermentations.
By Hélène Nieuwoudt · 10 min read
The effect of aeration on spontaneous Chardonnay fermentations
A study conducted by Australian researchers over two vintages, 2019 and 2020, explored the effects of aeration timing, amount and duration on Chardonnay fermentations and aroma profiles. Whereas certain aeration regimes delivered positive outcomes, others delivered negative outcomes.
By Karien O'Kennedy · 5 min read
Repurposing Sauvignon blanc fermentation gas for natural aroma enrichment
A recent study investigated the aromatic losses due to volatilisation and the potential repurposing of the lost fermentation by-products of a Sauvignon blanc wine.
By Carien Coetzee · 4 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
Can malolactic fermentation enhance volatile phenol production by Brettanomyces?
The short answer
By Karien O'Kennedy · 7 min read
The role of thiamine in sluggish fermentations and crushed dreams
Here is some useful information on preventing thiamine deficiencies from slowing your fermentations.
By James Duncan & Benoit Divol · 9 min read