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Results for “heat-stable wines”
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Reducing bentonite usage with a novel method to obtain heat-stable wines
A novel method enables efficient protein stabilisation using less bentonite than traditional fining and is likely to reduce the impact on wine quality and sensory properties.
By Carien Coetzee · 7 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
Bentonite alternatives
Bentonite is most probably one of the additives used most generally during winemaking. It can be used together with other fining agents for the clarification of
By Charl Theron · 4 min read
New tartrate stabilisation methods for wines
The traditional cold stabilisation of tartrates is gradually replaced.
By Charl Theron · 5 min read
Grape seed powder to improve heat stability in Sauvignon blanc wines - effectiveness and sensory impact
Grape seeds are natural by-products of winemaking and are usually discarded after the separation of the solids from the juice. However, in a quest to find an ef
By Carien Coetzee · 6 min read
