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Results for “sugar”
Showing 1–12 of 265 results
265 results — page 1 of 23
The conversion of sugar to alcohol
The Balling meter does not reflect an accurate sugar concentration of grape juice.
By Charl Theron · 4 min read
Steering away from flat and flabby Merlot
A comprehensive study investigated the potential of Lachancea thermotolerans as a valuable tool to produce quality Merlot.
By Carien Coetzee · 11 min read
Sunscreen for Sauvignon blanc
Two research groups investigated the effect of kaolin application on Sauvignon blanc vines and its impact on the vine physiology and grapes produced.
By Carien Coetzee · 6 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
Clarity over liquor products
When new alcoholic products are developed, a tariff classification has to be obtained from Excise in order to clear up uncertainties.
By Annalize · 1 min read
Nederburg crowned winery of the year
Nederburg is back! The Paarl based cellar was the Platter’s winery of the year – an accolade that they also received in 2011. Nederburg achieved no fewer than f
By Sandile · 5 min read
The benefits of certified, virus-tested, true-to-type plant material
Introduction
By Sandile · 8 min read
Cabernet Sauvignon responses to irrigation using winery wastewater
Introduction
By Sandile · 10 min read
The myth of natural winemaking
A myth can be defined as a popular viewing of a natural process. If grapes are consequently left to ferment without any additives to form wine, it can be seen a
By Sandile · 4 min read
