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Results for “Spontaneous fermentation”
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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
The effect of aeration on spontaneous Chardonnay fermentations
A study conducted by Australian researchers over two vintages, 2019 and 2020, explored the effects of aeration timing, amount and duration on Chardonnay fermentations and aroma profiles. Whereas certain aeration regimes delivered positive outcomes, others delivered negative outcomes.
By Karien O'Kennedy · 5 min read
Sense and Sensibility: The seduction of Saccharomyces
In the nuanced world of winemaking, few debates stir as much passion as the one between spontaneous fermentation and inoculated fermentation. At first glance, it may seem like a purely technical discussion, but dig deeper, and you'll find parallels to a romantic quandary—choosing between the…
By Llewellyn Lambert · 5 min read
Microbial monitoring and sanitation practices in wine cellars
Proper sanitation practices in wine cellars prevent the development of undesirable micro-organisms. Although the alcohol concentration of wines limits the micro
By Charl Theron · 7 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
Oxygen management during winemaking
PHOTO 1. Excessive oxygen exposure causes the browning of white wines.
By Doronae · 3 min read
Aromatic quality of wines - a yeast perspective
PHOTO: Shutterstock.
By Debra Rossouw and Florian Bauer · 9 min read
Adjustments of Pinot noir winemaking
PHOTO 1. Pinot noir grape (Hendrik Holler, Wosa Library).
By Doronae · 5 min read
