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Results for “organisms.”
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Esca in SA vineyards
Esca is a fairly unknown grapevine disease in South Africa, although the disease has probably existed locally for decades. This article discusses the causative
By Francois Halleen · 5 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
Are mulches useful for Integrated Pest Management?
The degradation of sensitive agro-ecosystems coupled with the loss of biodiversity, and the enhancement of crop production, crop yield, as well as the reduction
By Sandile · 5 min read
Wine enzymes – expand your knowledge
One of the goals of this article is to try to provide winemaking professionals with a basis to make educated choices when selecting enzymes. We try to establish
By Danie Malherbe and Céline Fauveau Schaff · 10 min read
Berry stress and wine quality
Many compounds linked to quality in wine originate from stresses experienced by grape berries.
By Doronae · 9 min read
The mystery that is Brett
How can you avoid the enigmatic scavenger, Brettanomyces bruxellensis, in your wine?
By Brendan Smith and Benoit Divol · 8 min read
Water meters necessary for agricultural water users
The Department of Water and Sanitation (DWS) has instructed agricultural water users in the Western Cape Water Supply System (Berg River/Theewaterskloof Dam sys
By Doronae · 2 min read
Oxygen management during winemaking
PHOTO 1. Excessive oxygen exposure causes the browning of white wines.
By Doronae · 3 min read
