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Results for “Wine aroma”
Showing 1–12 of 403 results
403 results — page 1 of 34
Aromatic quality of wines - a yeast perspective
PHOTO: Shutterstock.
By Debra Rossouw and Florian Bauer · 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
Trellis effects on wine composition (Part 2): Aroma
Yield is a primary objective in the industry and can be maximised by trellising systems. Besides yield per vine, synthesis and further evolution of chemical com
By Astrid Buica, Valeria Panzeri & Hilaria Iipinge · 6 min read
Cultural insights in wine aroma descriptions in South Africa, France and Portugal
Researchers at Stellenbosch University’s South African Grape and Wine Research Institute recently conducted a study to explore wine aromas from the perspectives of South African, French and Portuguese consumers.
By Samantha Fairbairn · 5 min read
Fruit salad vs varnish - nitrogen sources and their impact on aroma production in wine
Nitrogen is a key element necessary for synthesising amino acids, nucleic acids, vitamins and various other compounds in living organisms, including wine yeasts.
By James Duncan & Benoit Divol · 12 min read
Is there a link between coffee aroma perception and the level of FMT in Pinotage wines?
Over the years, Pinotage has found its way into the South African and international market. Whether you like this style or not, coffee Pinotage is a well-repres
By Astrid Buica, Gonzalo Garrido-Bañuelos, Mpho Mafata & Valeria Panzeri · 5 min read
Terpenoid analysis in wine
Better, faster, more – for wine aroma analysis.
By Astrid Buica & Cody Williams · 5 min read
Study explores sensory space of Chenin wines
South African Chenin blanc wines take centre stage in a novel study that explores the sensory space of wine using data mining and machine learning techniques.
By Johannes Richter · 5 min read
RUBY - expressing thiols in red wine through an innovative yeast selection
The importance of thiols in whites is well described, but their role in red wine aromatic profile is largely underestimated, but seems to be an important contributor of the intensity and diversity.
By Lallemand · 12 min read
Wine yeasts and energy saving in wineries
Over the past few decades, the wine industry has increasingly relied on selected microorganisms to enhance the reliability and predictability of fermentation.
By Laffort · 7 min read
How volatile fatty acids and sulphurous compounds impact on key aromas
This is the final article in a series of three which covers the fungal and bacterial origins of wine aromas. These articles detail esters, aldehydes, volatile f
By Russell Moss · 9 min read
The effect of a reductive aroma compound on the perception of fruity volatile thiols
The fruity volatile thiols and the compounds associated with reductive aromas often occupy the same wine due to similar conditions supporting their formation an
By Carien Coetzee, Sebastian Vannevel, Jeanne Brand, Astrid Buica & Wessel du Toit · 6 min read
