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Results for “microbial control in winemaking”
Showing 1–12 of 40 results
40 results — page 1 of 4
Bioprotection, from harvest to fermentation
In modern winemaking, bioprotection has emerged as an innovative and sustainable strategy to improve microbial control while reducing dependence on sulphur dioxide.
By Enartis · 5 min read
The malolactic enzyme - parameters effecting expression
PHOTO: Pixabay.
By Lynn Engelbrecht, Senzo Mtshali, Bronwen Miller and Maret du Toit · 8 min read
Enhancing volatile thiols through ultrasound
The impact of ultrasound applied during pre-fermentation maceration leads to the breakage of cell walls, which facilitates the release and extraction of cell co
By Carien Coetzee · 6 min read
Active bioprotection in red wines with Metschnikowia pulcherrima
One of the non-Saccharomyces yeasts studied is Metschnikowia pulcherrima. This article will focus on the antagonistic activity of a specific strain, M. pulcherrima LEVEL2 Guardia™, on other wine yeast species for bioprotection applications.
By Amandine Deroite · 5 min read
The effect of aeration on spontaneous Chardonnay fermentations
A study conducted by Australian researchers over two vintages, 2019 and 2020, explored the effects of aeration timing, amount and duration on Chardonnay fermentations and aroma profiles. Whereas certain aeration regimes delivered positive outcomes, others delivered negative outcomes.
By Karien O'Kennedy · 5 min read
Winetech vine and wine innovation watch: The use of fumaric acid to control malolactic fermentation
Fumaric acid has been declared legal for use by the European Union as an additive to wine to delay or prevent malolactic fermentation (MLF).
By Karien O'Kennedy · 6 min read
Bioprotection as an alternative to sulphur dioxide in the pre-fermentation phase
There has been recent research on bioprotection as an alternative to sulphite addition in the pre-fermentation phase. This technical article discusses the many advantages of using bioprotection agents.
By Sara Windholtz · 8 min read
What is a 'microbiome', and how does it relate to wine?
Have you ever wondered what gives your favourite bottle of wine its distinct character? Part of the answer lies in a world invisible to the naked eye, but crucially helping to shape the taste and quality of wines: the microbiome.
By Karien O'Kennedy · 6 min read
Biocontrol in viticulture
Various strategies have been and are still being explored to manage diseases effectively in viticulture. But what do we know about biocontrol, and why is it important for viticulture?
By José Agudelo, Elena Mulero, Gustavo Cordera and Ileana Vigentini · 5 min read
Yeast-derived acidification of red wines
Acidity is a key quality parameter in wine. It defines not only its taste and style, but also its appearance, microbial stability and ageing potential.
By Laffort · 7 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
Q&A with Lilitha Mwasi Njobe
Lilitha Mwasi Njobe is a PhD candidate in the School of Agriculture, Food and Wine at the University of Adelaide. Her research investigates the role of extracellular vesicles in the transfer of herbicide resistance in Lolium rigidum, one of the world's most problematic agricultural weeds
By SA Wine Industry · 8 min read
