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Random oxidation and the role of bottle dimensions
PHOTO: Shutterstock.
By Carien Coetzee · 6 min read
Oxygen management during winemaking
PHOTO 1. Excessive oxygen exposure causes the browning of white wines.
By Doronae · 3 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
Oxidative stability of white and rosé wines
In this article we present research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of a new specific inacti
By Lallemand · 9 min read
The importance of oxygen control during bottling and the measurement of dissolved oxygen in wine
PHOTO 1. A benchtop oxygen meter.
By Charl Theron · 5 min read
The past, present and future of sulphur dioxide
It is known that the main purpose of sulphur dioxide in winemaking is its microbiological control and protection against oxidation.
By Charl Theron · 5 min read
Sulphur dioxide - understanding the complexities
Winemakers know the sulphur dioxide terminologies like free sulphur, total sulphur, molecular sulphur and its anti-oxidative and anti-microbial characteristics, but the links between them are not always very clear.
By Charl Theron · 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
Crack down on counterfeiting
With its innovative products Guala Closures South Africa is leading the way when it comes to curbing counterfeiting.
By Wanda Augustyn · 4 min read
Cabernet Sauvignon responses to irrigation using winery wastewater
Introduction
By Sandile · 10 min read
Resolutions adopted by OIV
The 14th General Assembly of the International Organisation of Vine and Wine (OIV), which met on 28 October 2016 in Bento Gonçalves (Brazil), adopted a total of
By OIV · 7 min read
