Search
Results for “spoilage organisms”
Showing 1–12 of 16 results
16 results — page 1 of 2
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
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
YAN survey of South African grape musts (Part 1)
PHOTO: Melanie Uys.
By Gabriella Petrovic and Astrid Buica · 8 min read
SU wine biotechnologist Dr Debra Rossouw receives FLAIR Fellowship and grant
Dr Debra Rossouw, biotechnologist at Stellenbosch University (SU).
By Anton Pretorius · 4 min read
Sulphur in wine: ensuring longevity
Sulphur dioxide is a potent antioxidant and antimicrobial agent that helps prevent oxidative and microbial spoilage in wine. But now the consumer-driven trend f
By Anton Pretorius · 3 min read
The cleaning and sanitation of barrels
“You don’t know you have a contaminated barrel until you have a contaminated wine.” – Vic Vasques.
By Charl Theron · 4 min read
The advantages and disadvantages of ozone as sanitation agent
The cleaning and sequential sanitation of cellars and equipment are essential to maintain the required cellar hygiene. Cellar hygiene is indispensable to ensure
By Charl Theron · 4 min read
Bioprotection – a microbial alternative to SO2
Healthy grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria. The variety and population of microorganisms present on the grape surface will depend on many factors. However, high sugar concentrations on the berry surface of damaged grapes will especially favour…
By Morné Kemp · 7 min read
Effective microbiological monitoring in wine cellars
The making of wine is a microbiological process with yeasts and bacteria playing a decisive role. All yeasts and bacteria are however not necessarily beneficial for wine, but can spoil it. It is consequently important that cellars monitor the microflora during winemaking.
By Charl Theron · 5 min read
The ultrasonic sanitation of barrels
Although it is said that wine is made in the vineyard, that belief can be spoiled by micro-organisms like Brettanomyces residing in expensive barrels. The proper sanitation of barrels is essential to prevent this.
By Charl Theron · 4 min read
