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Results for “Sluggish fermentations”
Showing 1–12 of 19 results
19 results — page 1 of 2
The role of thiamine in sluggish fermentations and crushed dreams
Here is some useful information on preventing thiamine deficiencies from slowing your fermentations.
By James Duncan & Benoit Divol · 9 min read
Traditional and alternative methods to monitor wine fermentations
The purpose of this article is to illustrate the potential contribution of infrared spectroscopy to the monitoring of wine fermentations.
By Hélène Nieuwoudt · 10 min read
New tools to help overcome stuck fermentations in wine
Twenty years ago, it was thought that stuck fermentations were mainly due to two things: nitrogen deficiency and the glucose/fructose ratio of the must. Recentl
By Lallemand · 16 min read
YAN survey of South African grape musts (Part 1)
PHOTO: Melanie Uys.
By Gabriella Petrovic and Astrid Buica · 8 min read
YAN survey of South African grape musts (Part 2) - the role of YAN supplementation
PHOTO: Melanie Uys.
By Gabriella Petrovic and Astrid Buica · 10 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
Nitrogen and sulphur foliar fertilisation (Part 1): Background and context
PHOTO: Shutterstock.
By Astrid Buica, Aléta Bruwer & Wessel du Toit · 11 min read
The importance of solids in white wine making
Seeing that grapes are the raw material for wine, the juice and solids they contain will play a role in the eventual wine. In the case of white wine considerabl
By Charl Theron · 4 min read
The advantages and disadvantages of spontaneous fermentation
Irrespective of origin, cultivar, style or prize winners, all wines share one common factor, namely alcoholic fermentation. The sugar present in the grapes must be converted to alcohol and carbon dioxide, which requires yeast. The yeast can be received with the grapes or it can be added as pure…
By Charl Theron · 5 min read
