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Results for “Low ethanol”
Showing 1–12 of 58 results
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Microbial strategies for wine ethanol reduction
Introduction
By Debra Rossouw and Florian Bauer · 12 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
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
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
The mystery that is Brett
How can you avoid the enigmatic scavenger, Brettanomyces bruxellensis, in your wine?
By Brendan Smith and Benoit Divol · 8 min read
Resolutions adopted by OIV
The 15th General Assembly of the International Organisation of Vine and Wine (OIV), which met on 2 June 2017 in Sofia (Bulgaria), adopted a total of 22 resoluti
By OIV · 8 min read
The role of acetaldehyde in wine quality
High acetaldehyde concentrations impart a bruised apple flavour to wine.
By Doronae · 4 min read
Can yeasts be used to prevent protein haze?
PHOTO: Shutterstock.
By Louwrens Theron and Benoit Divol · 8 min read
The quest to become whole again
Winemakers are increasingly looking to oft-forgotten techniques to improve the quality and elegance of their wine, enhance specific styles and facilitate proces
By Carlin Cloete · 9 min read
Screening of regulated wine substances
PHOTO: Shutterstock.
By Astrid Buica and Marietjie Stander · 6 min read
