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Results for “Hydro”
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137 results — page 1 of 12
Fish hydrolysate promotes soil health in the wine industry
Long before scientists started researching soil, fish has been used as fertiliser. Small fish were placed in the soil as part of soil preparation before maize w
By Sponsored Content · 2 min read
Fish hydrolysate in vineyards: a sustainable boost for soil and vines
Charus du Plessis explains why fish-based products are gaining traction in modern agriculture, especially in vineyards focused on sustainability and soil health.
By SA Wine Industry · 3 min read
Hydrogen sulphide formation in canned wines - the role of liners and wine composition
A recent study investigated the role of different can internal coatings (liners), as well as wine composition in hydrogen sulphide formation to better understand the mechanisms involved in the occurrence of the stinky aroma over time.
By Carien Coetzee · 5 min read
Lanzerac: Wintery splendour at Stellenbosch's Grande Dame
If you're a pleb like me looking to impress the missus, enter #DiscoverLanzerac and feel like one of the 'rich and royals'. During September, the 'Grande Dame'
By Anton Pretorius · 9 min read
Vine and wine innovation watch: The use of carrageenan in calcium tartrate and protein stabilisation of wines
Research is focused on discovering new potential stabilisers that can reduce the likelihood of calcium tartrate precipitation.
By Karien O'Kennedy · 6 min read
To swirl or not to swirl? - that is the question... (Part 1)
This study looked at both chemistry and sensory perception in model wine with different varietal thiol and H2S levels. Using a model wine, they were able to manipulate the varietal thiol and free H2S at low and high levels and assessed sensory changes after different glass swirling regimes.
By Matija Lesković, Jeanne Brand and Wessel du Toit · 8 min read
To swirl or not to swirl? - that is the question... (Part 2)
This study investigated the sensory suppression effects of H2S on tropical fruit characters and evaluated whether the perceived improvement following swirling is a result of chemical oxidation or physical volatilisation.
By Matija Lesković, Jeanne Brand and Wessel du Toit · 9 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
Recycling vs incineration
A controversial waste to energy project in the Boland – a planned incineration plant in Wellington – has raised much concern among residents.
By Wanda Augustyn · 7 min read
Bosman Family Vineyards receives international recognition for ethical business practices
Bosman Family Vineyards was recognised for their ethical business practices emerging as winners of the coveted ‘Ethical Company of the year’ award at the Drinks
By Sandile · 2 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
