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Results for “additions”
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Tips for additions
Several guidelines have to be followed to ensure that additives and processing aids are correctly added to grapes, juice, fermenting must and wine, in order for these products to work optimally.
By Pieter Badenhorst · 7 min read
The impact of sulphur dioxide additions at crush on wine yeasts, bacteria and sensory attributes
Sulphur dioxide is for sure the most general additive during winemaking. As result of its anti-microbial and anti-oxidative properties it is unique and no subst
By Charl Theron · 5 min read
The myth of natural winemaking
A myth can be defined as a popular viewing of a natural process. If grapes are consequently left to ferment without any additives to form wine, it can be seen a
By Sandile · 4 min read
Liming through drip irrigation
For optimal growth and yield, the soil pH has to be correct.
By Doronae · 4 min read
Guava tree and cat's pee (Part 3)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 12 min read
The role of acetaldehyde in wine quality
High acetaldehyde concentrations impart a bruised apple flavour to wine.
By Doronae · 4 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
A toast to HEALTH
Greater awareness of the planet’s health and sustainability has seeped into the global subconscious, changing people’s travel and lifestyle choices. Johannes Ri
By Carlin Cloete · 6 min read
Aromatic quality of wines - a yeast perspective
PHOTO: Shutterstock.
By Debra Rossouw and Florian Bauer · 9 min read
Yeast nutrition - can we predict the impact on aroma formation?
PHOTO: Shutterstock.
By Samantha Fairbairn and Florian Bauer · 6 min read
