Search
Results for “instability”
Showing 1–12 of 38 results
38 results — page 1 of 4
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
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
Plant-based proteins in oenology
This article aimed to describe the characteristics and main oenological effects of pea and potato proteins and to evaluate their performance.
By Gianni Triulzi, Alessandra Basana & Pietro Bighiani · 9 min read
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
The role of metals in the quality and shelf-life of white wine
PICTURE: Shutterstock.
By Francois van Jaarsveld and Francois October · 6 min read
What’s your take: Africa vs South Africa
Vinimark has over the past few years been taking a closer look at the African market. This is largely due to the growing interest in and appreciation for wine o
By Lee-anne · 4 min read
From natural resource to scarce commodity
The old adage, “You don’t miss your water until the well runs dry” rings particularly true now we’re in the midst of a drought. Waterwise changes must be implem
By Doronae · 5 min read
Guava tree and cat's pee (Part 3)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 12 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
Thiol levels in dry South African Chenin blanc wines (Part 2)
PHOTO: Shutterstock.
By Astrid Buica, Jeanne Brand and Christine Wilson · 8 min read
YAN survey of South African grape musts (Part 1)
PHOTO: Melanie Uys.
By Gabriella Petrovic and Astrid Buica · 8 min read
