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Results for “spoilage”
Showing 1–12 of 60 results
60 results — page 1 of 5
The smoke spoilage of wine
Veld fires caused serious damage in some of the Australian and Californian wine regions over recent years. Although not in the same magnitude, the problem has a
By Charl Theron · 6 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
Hot vineyards not that "VA VA" Voom after all
VA (volatile acidity) in wine is a given, with a concentration of 0.6 g/L or lower quite normal.
By Bernard Mocke · 3 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
Using MLF to create a buttery wine or not
Various factors influence the amount of diacetyl, acetoin and 2,3-butanediol produced during fermentation impacting the buttery aroma.
By Natasha Pretorius, Lynn Engelbrecht and Maret du Toit · 11 min read
Can yeasts be used to prevent protein haze?
PHOTO: Shutterstock.
By Louwrens Theron and Benoit Divol · 8 min read
New tools to help overcome stuck fermentations in wine
Twenty years ago, it was thought that stuck fermentations were mainly due to two things: nitrogen deficiency and the glucose/fructose ratio of the must. Recentl
By Lallemand · 16 min read
Flash Détente technology
The use of thermovinification to prevent the negative results of rotten or unripe red grapes has also been applied in South Africa since the seventies. The prim
By Doronae · 4 min read
“SA Winemakers have risen to the challenge" | Q&A with Michael Fridjhon
As chairman and convener of the annual Old Mutual Trophy Wine Show, Michael Fridjhon is widely recognised as South Africa’s foremost wine taster and wine judge.
By Anton Pretorius · 7 min read
