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Results for “oxygen sparging”
Showing 1–8 of 8 results
8 results — page 1 of 1
The benefits of aeration during fermentation
Controlled oxygen addition during fermentation is beneficial for especially red wines and is applied by pump overs, punch downs and rack and return practices.
By Charl Theron · 3 min read
New Winetech projects for 2017 (Part 2)
1. Ecology and management of Lobesia vanillana in vineyards
By Winetech Editorial Team · 4 min read
Random oxidation and the role of bottle dimensions
PHOTO: Shutterstock.
By Carien Coetzee · 6 min read
Factors affecting sparging efficiency (Part 1)
A recent study investigated various sparging parameters and assessed the effectivity, while monitoring certain wine constituents.
By Carien Coetzee, James Walls, Steven Sutton & Wessel du Toit · 6 min read
Factors affecting sparging efficiency (Part 2)
A recent study investigated various sparging parameters and assessed the effectivity, while monitoring certain wine constituents.
By Carien Coetzee, James Walls, Steven Sutton & Wessel du Toit · 7 min read
Amped for amphoras
The Wine Machinery Group (WMG) recently presented its popular Amphora Symposium, which is dedicated to exploring the tradition and innovation of amphora winemaking.
By SA Wine Industry · 6 min read
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
The pinking paradox
Pinking refers to the appearance of salmon or pink tones in white wines made from white grape varieties. It has been reported worldwide in cultivars such as Chardonnay, Chenin blanc, Sauvignon blanc, Sémillon, Pinot gris, Riesling and others. Its unfortunate timing is one of the reasons it is so…
By Karien O'Kennedy · 5 min read
