Search
Results for “off-odours”
Showing 1–12 of 14 results
14 results — page 1 of 2
Beyond copper - practical strategies for managing reductive sulphur in wine
A study assessed several approaches to managing reductive off-odours in wine, with an emphasis on long-term effectiveness.
By Carien Coetzee · 6 min read
Cabernet Sauvignon responses to irrigation using winery wastewater
Introduction
By Sandile · 10 min read
Is adding copper the solution? (Part 1)
In a Winetech-funded project, researchers aimed to answer the question: How does copper addition influence the reductive compounds and varietal thiols in a wine after bottling?
By Matija Lesković, Jeanne Brand and Wessel du Toit · 8 min read
Is adding copper the solution? (Part 2)
The aim of this Winetech-funded project is to improve the understanding of winemakers of the influence of copper fining on a wine quality.
By Matija Lesković, Jeanne Brand and Wessel du Toit · 8 min read
Fruit salad vs varnish - nitrogen sources and their impact on aroma production in wine
Nitrogen is a key element necessary for synthesising amino acids, nucleic acids, vitamins and various other compounds in living organisms, including wine yeasts.
By James Duncan & Benoit Divol · 12 min read
Wine in a can - rapid determination of a wine's suitability for canning
A rapid compatibility test has been developed as a useful tool to test the suitability of a wine for canning and long-term storage.
By Carien Coetzee · 5 min read
Factors that affect alcoholic fermentation
The alcoholic fermentation of grape juice is affected by the yeast strain, sugar concentration, alcohol concentration, fermentation temperature, presence of oxygen, concentration of assimilable nitrogen, vitamins and minerals, survival factors, preservatives, carbon dioxide and volatile acidity.
By Charl Theron · 7 min read
Winery wastewater for irrigation (Part 5): Grapevine and wine responses
Where wineries are surrounded by vineyards, diluted winery wastewater could be used as an alternative source of water for irrigation rather than water from natural resources.
By Carolyn Howell, Karen Freitag & Lester Sassman · 7 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
Sense and Sensibility: The seduction of Saccharomyces
In the nuanced world of winemaking, few debates stir as much passion as the one between spontaneous fermentation and inoculated fermentation. At first glance, it may seem like a purely technical discussion, but dig deeper, and you'll find parallels to a romantic quandary—choosing between the…
By Llewellyn Lambert · 5 min read
In-field fractional use of winery wastewater with raw water (Part 4): Grapevine and wine responses
The objective of this study was to determine the effect of irrigation with in-field fractional use of winery wastewater with raw water on grapevine growth, yield and wine characteristics.
By Carolyn Howell & Reckson Mulidzi · 26 min read
