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Results for “Smoke-exposed grapes”
Showing 1–6 of 6 results
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Accumulation of volatile phenol glycoconjugates in grapes after bushfires
PHOTO: Shutterstock.
By Karien O'Kennedy · 5 min read
Dealing with fire
This year’s fire season has again brought trepidation, sleepless nights, and destruction to the Cape winelands and beyond. While wildfires are expected and an accepted part of the natural ecosystem, their impact on businesses and people is not.
By SA Wine Industry · 5 min read
Minimising volatile phenols in wine
PHOTO: Julian Sullivan.
By Heinrich du Plessis and Co-workers · 6 min read
The smoke spoilage of wine
Veld fires caused serious damage in some of the Australian and Californian wine regions over recent years. Although not in the same magnitude, the problem has a
By Charl Theron · 6 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
Beyond the flames: What the Cape wine industry is really learning about fire, climate and resilience
When the helicopters stop circling and the smoke thins across the Franschhoek valley, the headlines fade quickly. But on the ground, long after the last ember is extinguished, the real work begins.
By SA Wine Industry · 9 min read
