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Results for “Laffort”
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Q&A: Tackling calcium crystals in wine
Calcium instability in wine is a complex issue influenced by various factors. Dr Sami Yammine answers the most significant questions related to calcium crystals in wine and provides guidance on how to prevent them.
By Laffort · 7 min read
The pinking paradox
Pinking refers to the appearance of salmon or pink tones in white wines made from white grape varieties. It has been reported worldwide in cultivars such as Chardonnay, Chenin blanc, Sauvignon blanc, Sémillon, Pinot gris, Riesling and others. Its unfortunate timing is one of the reasons it is so…
By Karien O'Kennedy · 5 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
Inaugural Pinotage Rosé competition winners crowned
The winners of the Pinotage Association’s first competition specifically for Rosé wines made using South Africa’s most successful ‘indigenous’ variety were anno
By Carlin Cloete · 2 min read
Winning Cape Blends speak of South African synergy
Now in its seventh year, the 2017 edition culminated in the honouring of five South African masterpieces, each comprising a minimum of 30% and no more than 70% Pinotage.
By Bernard Mocke · 4 min read
2018 Perold/Absa Cape Blend winners announced
Truly South African wine masterpieces have been recognized as the 2018 Perold / Absa Cape Blend winners are announced at the awards dinner at the Lanzerac Estat
By Anton Pretorius · 3 min read
Thiol-releasing and low VA-forming hybrid wine yeasts
PHOTO: Shutterstock.
By Rodney Hart, Bongani Ndimba and Neil Jolly · 5 min read
Fine tuning flotation with potato protein
PHOTO: Unsplash.
By Isaac Rigau, Susan Erasmus and Alana Seabrook · 8 min read
Bioprotection – a microbial alternative to SO2
Healthy grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria. The variety and population of microorganisms present on the grape surface will depend on many factors. However, high sugar concentrations on the berry surface of damaged grapes will especially favour…
By Morné Kemp · 7 min read
Steering away from flat and flabby Merlot
A comprehensive study investigated the potential of Lachancea thermotolerans as a valuable tool to produce quality Merlot.
By Carien Coetzee · 11 min read
Hot vineyards not that "VA VA" Voom after all
VA (volatile acidity) in wine is a given, with a concentration of 0.6 g/L or lower quite normal.
By Bernard Mocke · 3 min read
