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Oxygen management during winemaking
PHOTO 1. Excessive oxygen exposure causes the browning of white wines.
By Doronae · 3 min read
Oxygen management in winemaking
Paul Gougis is a global sales and technical consultant for Vivelys and Boisé France, which has led innovation in oxygen management and wine style development for over 25 years.
By SA Wine Industry · 5 min read
The importance of oxygen control during bottling and the measurement of dissolved oxygen in wine
PHOTO 1. A benchtop oxygen meter.
By Charl Theron · 5 min read
The advantages and disadvantages of oxygen prior to bottling
PHOTO 1. Rackings are a source of oxygen contact.
By Charl Theron · 6 min read
The benefits of aeration during fermentation
Controlled oxygen addition during fermentation is beneficial for especially red wines and is applied by pump overs, punch downs and rack and return practices.
By Charl Theron · 3 min read
Modern amphorae and oak barrels
Modern amphorae differ considerably from ancient ones. It has similar oxygen transfer rates as barrels and is consequently not only used as fermentation vessels, but can also play a role in wine maturation.
By Charl Theron · 4 min read
Maintaining barrels for longer use
Barrels are an integral part of winemaking due to the extraction of wood flavours and micro-oxygenation during barrel maturation.
By Charl Theron · 3 min read
Winery wastewater for irrigation (Part 1): Irrigation application and water quality
Irrigation with winery wastewater needs to be optimised to minimise leaching, whilst maximising nutrient removal by means of a catch crop is a necessity.
By Carolyn Howell, Karen Freitag & Lester Sassman · 8 min read
Winery wastewater for irrigation (Part 3): Vineyard catch- and cover crop responses
During wine production, wineries produce large volumes of poor-quality wastewater. This wastewater can be used for irrigation, but this delivers substantial amounts of elements to the soil.
By Carolyn Howell, Karen Freitag & Lester Sassman · 8 min read
In-field fractional use of winery wastewater with raw water (Part 2): Irrigation application, water quality and nutrient load
The primary objective of this project was to assess the fitness for use of winery wastewater for irrigation of different soil types with varying rainfall quantities and leaching levels on vineyard performance in terms of yield and quality under field conditions.
By Carolyn Howell & Reckson Mulidzi · 19 min read
Cabernet Sauvignon responses to irrigation using winery wastewater
Introduction
By Sandile · 10 min read
The little company that cans: How Tiny Keg made it big
Barely three years after setting up its mobile canning line, Tiny Keg has brought the South African wine industry to the cusp of an exciting new era.
By WineLand · 5 min read
