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Results for “laccase”
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Bentonite and laccase - a doomed attraction
If you think that laccase can be removed from juice by bentonite, then the (rotten) joke’s on you. Rather consider using specific oenological tannins to address laccase.
By Bernard Mocke · 4 min read
Natural alternatives for sulphur dioxide
Sulphur dioxide was already used by the Romans and remains the most general additive in winemaking.
By Charl Theron · 3 min read
The advantages and disadvantages of oxygen prior to bottling
PHOTO 1. Rackings are a source of oxygen contact.
By Charl Theron · 6 min read
The phenolic compounds of white wines
Phenols can cause the browning of white wines.
By Charl Theron · 4 min read
Adding antioxidants to Sauvignon blanc musts (Part 1)
The addition of antioxidants to Sauvignon blanc must was investigated in two trials conducted by New Zealand researchers. The main findings of this study are re
By Carien Coetzee · 8 min read
The case for bioprotection in winemaking
The case for bioprotection is based on its role as a natural alternative to reduce or eliminate chemical additives and was inspired by the agri-food industry.
By Laffort · 7 min read
