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Results for “off-flavours”
Showing 1–12 of 20 results
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Fresh mushroom off-flavours in dry & sparkling wines
Fresh mushroom off-flavour is characterised by an odour typical of the common mushroom.
By Eric Meistermann & Stéphanie Villaumé · 6 min read
Cabernet Sauvignon responses to irrigation using winery wastewater
Introduction
By Sandile · 10 min read
Microbial monitoring and sanitation practices in wine cellars
Proper sanitation practices in wine cellars prevent the development of undesirable micro-organisms. Although the alcohol concentration of wines limits the micro
By Charl Theron · 7 min read
Microbial strategies for wine ethanol reduction
Introduction
By Debra Rossouw and Florian Bauer · 12 min read
New tools to help overcome stuck fermentations in wine
Twenty years ago, it was thought that stuck fermentations were mainly due to two things: nitrogen deficiency and the glucose/fructose ratio of the must. Recentl
By Lallemand · 16 min read
Lactobacilli - a source of enzymes for wine aroma
PHOTO: Shutterstock.
By Lynn Engelbrecht, Senzo Mtshali, Benoit Divol and Maret du Toit · 6 min read
YAN survey of South African grape musts (Part 1)
PHOTO: Melanie Uys.
By Gabriella Petrovic and Astrid Buica · 8 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
Thiol-releasing and low VA-forming hybrid wine yeasts
PHOTO: Shutterstock.
By Rodney Hart, Bongani Ndimba and Neil Jolly · 5 min read
Volatile sulphur compounds
PHOTO: Shutterstock.
By Astrid Buica, Sebastian Vannevel and Wessel du Toit · 8 min read
