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Results for “reductive winemaking”
Showing 1–12 of 31 results
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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
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
New Winetech projects for 2017 (Part 1)
1. Modelling colour stability and ageing potential in SA red wines
By Winetech Editorial Team · 4 min read
Guava tree and cat's pee (Part 3)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 12 min read
Oxygen management during winemaking
PHOTO 1. Excessive oxygen exposure causes the browning of white wines.
By Doronae · 3 min read
Sparkling wine (Part 1): Sensory perception of traditional style sparkling wine
PHOTO: Anthony Delanoix (Unsplash).
By Mpho Mafata, Astrid Buica, Wessel du Toit, Valeria Panzeri and Francois van Jaarsveld · 7 min read
The choice of bottle closures - the final choice of the winemaker
Winemaking is a progressive process and winemakers have to make different decisions in the course thereof until the wine eventually reaches the glass of the con
By Doronae · 3 min read
Random oxidation and the role of bottle dimensions
PHOTO: Shutterstock.
By Carien Coetzee · 6 min read
Volatile sulphur compounds
PHOTO: Shutterstock.
By Astrid Buica, Sebastian Vannevel and Wessel du Toit · 8 min read
It’s time for Worcester, so #exploretheunexplored
The Worcester Wine and Olive Route is considered the bulk wine basket of the industry. This perception, however, is being turned on its head with the region’s w
By Lisa Lottering · 8 min read
