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Results for “grape biochemistry”
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High altitude vineyards
This article takes a look at how climate change affects grapevines and explores the advantages and challenges of managing vineyards located at high altitude sites.
By Lucinda Heyns · 8 min read
Meet Jamie Fredericks: Nederburg's new assistant white winemaker
Nederburg's recently-appointed assistant white winemaker, Jamie Fredericks
By Anton Pretorius · 7 min read
Grape berry shrivelling - changes in physiology and quality
PHOTO 1. Different berry shrivelling stages within a Shiraz bunch.
By Doronae · 13 min read
Factors affecting sparging efficiency (Part 1)
A recent study investigated various sparging parameters and assessed the effectivity, while monitoring certain wine constituents.
By Carien Coetzee, James Walls, Steven Sutton & Wessel du Toit · 6 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
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
