Search
Results for “Fruity”
Showing 1–12 of 136 results
136 results — page 1 of 12
Introducing Natuferm Fruity: A new nutrient from Oenobrands
Oenobrands is proud to announce the launch of a new nutrient joining the Natuferm family: Natuferm Fruity.
By Anton Pretorius · 2 min read
The effect of a reductive aroma compound on the perception of fruity volatile thiols
The fruity volatile thiols and the compounds associated with reductive aromas often occupy the same wine due to similar conditions supporting their formation an
By Carien Coetzee, Sebastian Vannevel, Jeanne Brand, Astrid Buica & Wessel du Toit · 6 min read
Elegant fruit
Consumers are demanding fruity wines, resulting in a shift to fruit-driven Cabernet Sauvignon in South Africa. Higgo Jacobs:
By Sandile · 2 min read
Sensory evaluation of wine (Part 2)
Sorting – a fast and simple method to describe sensory differences and similarities between wines
By Jeanne Brand and Hélène Nieuwoudt · 10 min read
Sensory evaluation of wine (Part 4)
Check-all-that-apply (CATA) – profiling of wine with multiple choice questions
By Jeanne Brand and Hélène Nieuwoudt · 11 min read
Wine enzymes – expand your knowledge
One of the goals of this article is to try to provide winemaking professionals with a basis to make educated choices when selecting enzymes. We try to establish
By Danie Malherbe and Céline Fauveau Schaff · 10 min read
Romancing Chardonnay
Wine-lovers again gathered at De Wetshof Estate near Robertson to pay homage to Chardonnay
By Edo Heyns · 6 min read
The contribution of lactic acid bacteria to the sensorial characteristics of red wine
PICTURE: Shutterstock.
By Hélène Nieuwoudt · 5 min read
The cool crowd
Analysing cool climate wines are Michel Bettane, Christine Parkinson, Debra Meiburg, MW, Johnny Wan, director exhibitions market development, Hong Kong Trade De
By Doronae · 5 min read
The role of metals in the quality and shelf-life of white wine
PICTURE: Shutterstock.
By Francois van Jaarsveld and Francois October · 6 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
New Winetech projects for 2017 (Part 1)
1. Modelling colour stability and ageing potential in SA red wines
By Winetech Editorial Team · 4 min read
