Search
Results for “organic acids”
Showing 1–12 of 51 results
51 results — page 1 of 5
Organic acids of MCC wines - a function of grape temperature prior to pressing
PHOTO: Shutterstock.
By Doronae · 7 min read
Analytical methods to measure grape metabolites - a review
This review presents a summary of the chromatographic methods that have been developed and optimised to accurately profile and quantify grape metabolites. The g
By Hans André Eyéghé-Bickong, Philip Young and Melané Vivier · 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
The quest to become whole again
Winemakers are increasingly looking to oft-forgotten techniques to improve the quality and elegance of their wine, enhance specific styles and facilitate proces
By Carlin Cloete · 9 min read
Sauvignon blanc – role of phenotypic plasticity in cultivar typicity
PHOTO: Shutterstock.
By Doronae · 8 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
Yeast nutrition - can we predict the impact on aroma formation?
PHOTO: Shutterstock.
By Samantha Fairbairn and Florian Bauer · 6 min read
YAN survey of South African grape musts (Part 1)
PHOTO: Melanie Uys.
By Gabriella Petrovic and Astrid Buica · 8 min read
YAN survey of South African grape musts (Part 2) - the role of YAN supplementation
PHOTO: Melanie Uys.
By Gabriella Petrovic and Astrid Buica · 10 min read
Impact of grapevine nitrogen fertilisation on YAN levels in the juice
PHOTO: Johannes Richter.
By Doronae · 7 min read
