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Results for “bacteria”
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The contribution of lactic acid bacteria to the sensorial characteristics of red wine
PICTURE: Shutterstock.
By Hélène Nieuwoudt · 5 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
Mixed culture fermentations and Shiraz flavour
PHOTO: Shutterstock.
By Heinrich du Plessis and Co-workers · 8 min read
Manipulation of Shiraz flavour
PHOTO: Shutterstock.
By Heinrich du Plessis and Co-workers · 8 min read
Minimising volatile phenols in wine
PHOTO: Julian Sullivan.
By Heinrich du Plessis and Co-workers · 6 min read
New ultrasonic device 'unclogs' borehole problems in SA
Harsonic, using low-energy, environmentally-friendly technology, is a new innovative solution to avoid biofilm as an alternative to harmful chemical cleaning. I
By SA Wine Industry · 6 min read
Effective microbiological monitoring in wine cellars
The making of wine is a microbiological process with yeasts and bacteria playing a decisive role. All yeasts and bacteria are however not necessarily beneficial for wine, but can spoil it. It is consequently important that cellars monitor the microflora during winemaking.
By Charl Theron · 5 min read
Why microbes matter: Nederburg's biochar project
By studying the effect of soil microbes, Nederburg embarks on a new journey of sustainability by using a composting method called biochar.
By SA Wine Industry · 6 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
Cabernet Sauvignon responses to irrigation using winery wastewater
Introduction
By Sandile · 10 min read
