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Results for “Phenols”
Showing 1–12 of 36 results
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Minimising volatile phenols in wine
PHOTO: Julian Sullivan.
By Heinrich du Plessis and Co-workers · 6 min read
The management of phenols in the vineyard and cellar
Skin fermentation has a great influence on the phenol concentration of wine.
By Charl Theron · 4 min read
Yeasts, smoke taint and Chenin Blanc wines
This project investigated yeast selection’s effects on the volatile phenols associated with wines made from smoke-exposed Chenin blanc juice.
By Heinrich du Plessis and Co-workers · 7 min read
The phenolic compounds of white wines
Phenols can cause the browning of white wines.
By Charl Theron · 4 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
The migration of flavour contaminants through bottle closures
Different bottle closures.
By Doronae · 5 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
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
Lactobacilli - a source of enzymes for wine aroma
PHOTO: Shutterstock.
By Lynn Engelbrecht, Senzo Mtshali, Benoit Divol and Maret du Toit · 6 min read
Guidelines to reduce pinking potential in white wines
PHOTO: Shutterstock.
By Anton Nel and Francois van Jaarsveld · 8 min read
