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Results for “presence of oxygen”
Showing 1–12 of 46 results
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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
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
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
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
Lipids in white winemaking - the too oft-ignored essential nutrients
It is important for winemakers to understand the factors contributing to lipid deficiency in grape juice and solutions to circumvent this.
By Lethiwe Mbuyane, James Duncan & Benoit Divol · 8 min read
Biosand reactors and anaerobic digestion - a zero-waste model for winery wastewater (Part 2)
A number of studies have been conducted focussed on optimising the operation of biosand reactors for remediating winery effluent.
By Gareth Holtman & other authors · 7 min read
Grapevine-associated Aspergilli
There is a wide range of fungi that can infect grape berries and cause a resultant reduction in wine quality. This article focuses on black Aspergilli.
By Klaas Coetzee · 6 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
