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Results for “proteins”
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Plant-based proteins in oenology
This article aimed to describe the characteristics and main oenological effects of pea and potato proteins and to evaluate their performance.
By Gianni Triulzi, Alessandra Basana & Pietro Bighiani · 9 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
A method of choice for the evaluation of infection of grapevines
RT-PCR, combined with SSCP analysis of amplicons, is a method of choice for a brief evaluation of the complexity of virus infection of grapevines in a standard
By Dariusz Goszczynski · 4 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
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
Virus diversity associated with grapevine leafroll disease
PHOTO: Hanno van Schalkwyk.
By Johan Burger · 12 min read
Understanding and measuring tannins in red wines
The importance of phenolic compounds on wine quality require methods that accurately measure the tannin content.
By Jose Luis Aleixandre-Tudo, Mihaela Minhea and Wessel du Toit · 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
