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Results for “Flavours”
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Fresh mushroom off-flavours in dry & sparkling wines
Fresh mushroom off-flavour is characterised by an odour typical of the common mushroom.
By Eric Meistermann & Stéphanie Villaumé · 6 min read
Maintaining barrels for longer use
Barrels are an integral part of winemaking due to the extraction of wood flavours and micro-oxygenation during barrel maturation.
By Charl Theron · 3 min read
Cabernet Sauvignon responses to irrigation using winery wastewater
Introduction
By Sandile · 10 min read
A sensory overview of Durbanville's Sauvignon Blanc
Sauvignon Blanc is a key cultivar for wineries from the Durbanville area. With changing consumer preferences for this popular varietal, winemakers have to keep
By Anton Pretorius · 3 min read
Microbial monitoring and sanitation practices in wine cellars
Proper sanitation practices in wine cellars prevent the development of undesirable micro-organisms. Although the alcohol concentration of wines limits the micro
By Charl Theron · 7 min read
The balancing act
The quality of South African Sauvignon Blanc is peaking. At the recent Which Wine tasting the category’s price point versus the quality was a point of debate. H
By Elona Hesseling · 2 min read
Five-minute mentor: Katherine Harris
Talking to experts in the wine industry is a huge help to guide the less experienced. This month Wanda Augustyn speaks to wine marketing authority Katherine Harris.
By Wanda Augustyn · 3 min read
Guidelines to reduce smoke taint in grapes and wine
Research conducted over the past few years (mostly in Australia) has led to the development of guidelines on how to handle smoke tainted fruit. Here is an adapted version of the proposed guidelines.
By Elona Hesseling · 1 min read
Seizing opportunities in Canada
Wosa market manager for Canada Laurel Keenan talks to WineLand about “cult Chenin”, the role of somms and other opportunities in this growing market.
By Edo Heyns · 3 min read
Shaking off the shackles
South Africa’s bigger wine companies have access to the best vineyards and should therefore be making the best wines in the country. Jeanri-Tine van Zyl and fellow wine writers argued the point with a tasting of two local trump cards.
By Sandile · 6 min read
The use of barrel technology for uniform barrels
All winemakers know that individual barrels differ. Although it may sometimes be beneficial and offer variation to wines, a barrel can influence the sustainabil
By Sandile · 4 min read
