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Results for “Oenococcus”
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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
The contribution of lactic acid bacteria to the sensorial characteristics of red wine
PICTURE: Shutterstock.
By Hélène Nieuwoudt · 5 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
Shiraz wines made from vines with different training systems
PHOTO: Wosa Library.
By Wessel du Toit, Petri de Beer and Albert Strever · 4 min read
Screening of regulated wine substances
PHOTO: Shutterstock.
By Astrid Buica and Marietjie Stander · 6 min read
‘Teching’ the way forward
Innovation was once again the hot attraction at wine technology trade fair Simei@drinktec.
By Carlin Cloete · 5 min read
Non-Saccharomyces yeasts, MLF and Chardonnay flavour
PHOTO: Chardonnay (WOSA Library).
By Heinrich du Plessis and Neil Jolly · 6 min read
Lactobacilli - a source of enzymes for wine aroma
PHOTO: Shutterstock.
By Lynn Engelbrecht, Senzo Mtshali, Benoit Divol and Maret du Toit · 6 min read
Post-harvest practices in wine cellars
The harvest is the climax of all winemakers’ lives. Late and some sleepless nights typify this time of the year. Grapes must be monitored, juice prepared for fe
By Charl Theron · 4 min read
Mixed culture fermentations and Shiraz flavour
PHOTO: Shutterstock.
By Heinrich du Plessis and Co-workers · 8 min read
