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Results for “microbial stability”
Showing 1–12 of 26 results
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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
High pH winemaking - risks and solutions
This article examines the implications of elevated pH and reduced acidity in must and wine, and presents LAFFORT® solutions to address these challenges.
By Karien O'Kennedy, Ana Hranilovic and Charlotte Vion · 10 min read
Cabernet Sauvignon responses to irrigation using winery wastewater
Introduction
By Sandile · 10 min read
Using MLF to create a buttery wine or not
Various factors influence the amount of diacetyl, acetoin and 2,3-butanediol produced during fermentation impacting the buttery aroma.
By Natasha Pretorius, Lynn Engelbrecht and Maret du Toit · 11 min read
Non-culture based technologies reveal novel microbes in wine
PHOTO: Shutterstock.
By Maret du Toit, Michelle Cameron, Linka Bester, Leonie Siebrits and Corli Witthuhn · 6 min read
The malolactic enzyme - parameters effecting expression
PHOTO: Pixabay.
By Lynn Engelbrecht, Senzo Mtshali, Bronwen Miller and Maret du Toit · 8 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
Tartaric acid - forms and effects
Tartaric acid and its salts are important products with commercial and industrial applications in the wine and other industries.
By Francois van Jaarsveld · 6 min read
The use of chitosan during winemaking
The permissibility and legal restrictions of additives during winemaking are controlled globally. Import countries however have different prescriptions and wine
By Charl Theron · 4 min read
