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Results for “protein stabilisation”
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Winetech vine and wine innovation watch: Magnetic nanoparticles for the protein stabilisation of wines
ILLUSTRATION: Shutterstock.
By Karien O'Kennedy · 5 min read
Vine and wine innovation watch: The use of carrageenan in calcium tartrate and protein stabilisation of wines
Research is focused on discovering new potential stabilisers that can reduce the likelihood of calcium tartrate precipitation.
By Karien O'Kennedy · 6 min read
Reducing bentonite usage with a novel method to obtain heat-stable wines
A novel method enables efficient protein stabilisation using less bentonite than traditional fining and is likely to reduce the impact on wine quality and sensory properties.
By Carien Coetzee · 7 min read
Testing for allergenic residues in wine – a storm in a teacup?
A study was commissioned by Winetech to determine whether it is necessary for wineries to have every batch of wine tested for potential residues if allergenic p
By Karien O'Kennedy · 7 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
Potassium polyaspartate - the most effective additive for tartaric stabilisation
The focus of the recent European research project at Stabiwine, was the ‘Use of biopolymers for sustainable stabilisation of quality wines’. This research proje
By Enartis · 8 min read
A toast to fine oak
The use of wood is an integral part of winemaking, but the implications of using this natural material extend beyond the cellar. By Bernard Mocke
By Anton Pretorius · 5 min read
Benchmarking of commercial tannins and mannoproteins
ILLUSTRATION: Shutterstock.
By Karien O'Kennedy · 5 min read
Nitrogen and sulphur foliar fertilisation (Part 2)
PHOTO: Shutterstock.
By Astrid Buica, Aléta Bruwer & Wessel du Toit · 8 min read
