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Results for “chitosan”
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The use of chitosan during winemaking
The permissibility and legal restrictions of additives during winemaking are controlled globally. Import countries however have different prescriptions and wine
By Charl Theron · 4 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
Guidelines to reduce pinking potential in white wines
PHOTO: Shutterstock.
By Anton Nel and Francois van Jaarsveld · 8 min read
The sanitation of Brett-infected barrels
Brett has become a fashion word in the wine industry. Although it causes typical off-flavours, other wine faults that are not caused by it are also sometimes at
By Charl Theron · 5 min read
Up in smoke: Wildfire season and the risk of smoke taint
As major wine regions around the world face the immediate effect of devastating wildfires, the threat of smoke taint is a slow burn. But how do you mitigate the
By Anton Pretorius · 7 min read
Natural super-tannin delivers results
Hideki from Enartis is the first tannin of its kind with antioxidant, free-radical fighting, metal chelating and antimicrobial properties, said to protect wine naturally.
By Johannes Richter · 4 min read
Veganism rings change for SA wine
World Vegan Day (1 November) is a stark reminder for the South African wine industry to expect demand for wine free from animal-based products to increase as veganism becomes one of the fastest-growing consumer trends globally.
By Anton Pretorius · 7 min read
Seaweed-based biostimulants in Vitis vinifera
Little is known about the impact of seaweed extracts in grape production and their influence on grapevine physiology, and stress adaptation mechanisms.
By Liam Samuels, Evodia Setati & Erna Blancquaert · 10 min read
Vine and wine innovation watch: The use of carrageenan in calcium tartrate and protein stabilisation of wines
Research is focused on discovering new potential stabilisers that can reduce the likelihood of calcium tartrate precipitation.
By Karien O'Kennedy · 6 min read
