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Results for “South African influences”
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57 results — page 1 of 5
Lanzerac sets sights on becoming one of South Africa’s top dining destinations
The Lanzerac Wine Estate has officially re-launched, treating guests to an array of epicurean experiences at its various dining venues – the Manor Kitchen, Taph
By Anton Pretorius · 4 min read
Wine purchase behaviour unpacked
Marketers should ensure that product information is consumer-friendly and what they want the consumer to know about their product.
By Elona Hesseling · 4 min read
Are mulches useful for Integrated Pest Management?
The degradation of sensitive agro-ecosystems coupled with the loss of biodiversity, and the enhancement of crop production, crop yield, as well as the reduction
By Sandile · 5 min read
Exchange rate movements
For producing agricultural products, a large number of inputs are needed such as seeds, fertilisers, pesticides, fuel and agri-implements. Moreover, South Afric
By Doronae · 2 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
Consumers' wine-related uncertainty shouts opportunity
PHOTO: Shutterstock.
By Nadia van der Colff, Chris Pentz and 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
Marketwatch: Move over to Mozambique
High-alcohol red wines still dominate the market in Mozambique but thanks to education and a rise in aspirational young and middle-aged wine drinkers preference
By Carlin Cloete · 3 min read
Sparkling wine (Part 2): Do chilled grapes make better MCC?
PHOTO: Anthony Delanoix (Unsplash).
By Mpho Mafata, Astrid Buica, Wessel du Toit, Valeria Panzeri and Francois van Jaarsveld · 7 min read
Sparkling wine (Part 3): Phenolic composition of traditional style sparkling wine
PHOTO: Anthony Delanoix (Unsplash).
By Mpho Mafata, Astrid Buica, Wessel du Toit and Francois van Jaarsveld · 3 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
