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Results for “crystals”
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Q&A: Tackling calcium crystals in wine
Calcium instability in wine is a complex issue influenced by various factors. Dr Sami Yammine answers the most significant questions related to calcium crystals in wine and provides guidance on how to prevent them.
By Laffort · 7 min read
Calcium tartrate instability
Calcium-induced instability is a most insidious problem in bottled wines mainly due to the unpredictable and slow formation of crystals, which usually do not come out of solution for some time after bottling and often after commercial release.
By Carien Coetzee · 10 min read
Enartis SA: Revolutionising tartrate stabilisation
One of the biggest reasons wine consumers reject a wine is finding potassium bitartrate crystals (KHT) in the bottle. Three processes are commonly used in the w
By SA Wine Industry · 4 min read
Potassium polyaspartate - the most effective additive for tartaric stabilisation
The focus of the recent European research project at Stabiwine, was the ‘Use of biopolymers for sustainable stabilisation of quality wines’. This research proje
By Enartis · 8 min read
Frost damage in 2017 in the Breede River valley
This article is not intended to be a comprehensive discussion of the various forms of frost, but rather how to manage a vineyard following frost damage.
By Doronae · 6 min read
New tartrate stabilisation methods for wines
The traditional cold stabilisation of tartrates is gradually replaced.
By Charl Theron · 5 min read
The cleaning and sanitation of barrels
“You don’t know you have a contaminated barrel until you have a contaminated wine.” – Vic Vasques.
By Charl Theron · 4 min read
The cold stabilisation tests of wine
The colour, flavour and taste stability of wine is a basic requirement of most wine consumers. Different wine making procedures are applied to obtain it. In order to determine the efficiency of the stabilisation procedures certain tests are applied.
By Charl Theron · 4 min read
Calcium tartrate instability of wine
Tartrate instability of wine is usually associated with the appearance of cream of tartar or potassium bitartrate crystals, also known as wine diamonds, in chilled white wines.
By Charl Theron · 4 min read
The cold facts about managing vineyard frost
Harrison Davies explores the increasing threat posed by frost conditions in vineyards and how producers can mitigate the impact on their vines.
By Harrison Davies · 8 min read
Filtration choices
Consumers do not like bottled wines containing hazes, turbidity, sediments or crystals; as such processes need to be applied to remove these before bottling. Fi
By Charl Theron · 3 min read
