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Results for “Francis Wines”
Showing 1–12 of 47 results
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Introducing Francis Wines: A journey from soil to soul
From the rugby fields of Paarl to the revered vineyards of Burgundy and back to the storied slopes of Hemel-en-Aarde, Burton Francis’s journey has been anything but ordinary. Today, he proudly introduces Francis Wines, a boutique producer of expressive Chardonnay and Pinot Noir that tells a story…
By SA Wine Industry · 2 min read
Analytical methods to measure grape metabolites - a review
This review presents a summary of the chromatographic methods that have been developed and optimised to accurately profile and quantify grape metabolites. The g
By Hans André Eyéghé-Bickong, Philip Young and Melané Vivier · 10 min read
Right up her street
Winemaking is a perfect combination of science and art. And for Andrea Mullineux, that means it ticks all the right boxes.
By Lee-anne · 5 min read
Understanding and measuring tannins in red wines
The importance of phenolic compounds on wine quality require methods that accurately measure the tannin content.
By Jose Luis Aleixandre-Tudo, Mihaela Minhea and Wessel du Toit · 9 min read
Using MLF to create a buttery wine or not
Various factors influence the amount of diacetyl, acetoin and 2,3-butanediol produced during fermentation impacting the buttery aroma.
By Natasha Pretorius, Lynn Engelbrecht and Maret du Toit · 11 min read
Sensorial insights into Top 12 Shiraz Challenge 2016 winners
PHOTO: A. Gorman Photography.
By Wessel du Toit and Mihaela Mihnea · 8 min read
China vs America
Focusing on China is a no-brainer for the South African wine industry. China, like any other market, poses challenges, but they’re outweighed by opportunity and
By Carlin Cloete · 6 min read
Sensory evaluation of mouthfeel in wine
PHOTO: Shutterstock.
By Renée Crous, Valeria Panzeri and Hélène Nieuwoudt · 7 min read
Can yeasts be used to prevent protein haze?
PHOTO: Shutterstock.
By Louwrens Theron and Benoit Divol · 8 min read
A day in the life of a sommelier
A sommelier’s expert food and wine knowledge can enhance restaurant patrons’ dining experience.
By Carlin Cloete · 4 min read
Guidelines to reduce pinking potential in white wines
PHOTO: Shutterstock.
By Anton Nel and Francois van Jaarsveld · 8 min read
