Search
Results for “sulfur dioxide”
Showing 1–12 of 16 results
16 results — page 1 of 2
The case for bioprotection in winemaking
The case for bioprotection is based on its role as a natural alternative to reduce or eliminate chemical additives and was inspired by the agri-food industry.
By Laffort · 7 min read
Guava tree and cat's pee (Part 3)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 12 min read
Guidelines to reduce pinking potential in white wines
PHOTO: Shutterstock.
By Anton Nel and Francois van Jaarsveld · 8 min read
Thiol levels in dry South African Chenin blanc wines (Part 2)
PHOTO: Shutterstock.
By Astrid Buica, Jeanne Brand and Christine Wilson · 8 min read
Schizosaccharomyces pombe yeast and its role in winemaking
PHOTO: Shutterstock.
By Evodia Setati · 5 min read
The effect of a reductive aroma compound on the perception of fruity volatile thiols
The fruity volatile thiols and the compounds associated with reductive aromas often occupy the same wine due to similar conditions supporting their formation an
By Carien Coetzee, Sebastian Vannevel, Jeanne Brand, Astrid Buica & Wessel du Toit · 6 min read
Natural super-tannin delivers results
Hideki from Enartis is the first tannin of its kind with antioxidant, free-radical fighting, metal chelating and antimicrobial properties, said to protect wine naturally.
By Johannes Richter · 4 min read
Adding antioxidants to Sauvignon blanc musts (Part 1)
The addition of antioxidants to Sauvignon blanc must was investigated in two trials conducted by New Zealand researchers. The main findings of this study are re
By Carien Coetzee · 8 min read
Adding antioxidants to Sauvignon blanc musts (Part 2)
The addition of antioxidants to Sauvignon blanc must was investigated in two trials conducted by New Zealand researchers.1 The main findings of this study are r
By Carien Coetzee · 5 min read
Elemental sulphur residues at harvest - boosting both the good and the bad
A recent study conducted by New Zealand researchers investigated the effects of the addition of antioxidants (a combination of ascorbic acid and sulphur dioxide) and elemental sulphur during grape processing on the sensory and chemical composition of the resulting wines.
By Carien Coetzee · 6 min read
Free sulphur dioxide management in barrels
Sulphur dioxide and barrels are both integral to winemaking, although their purposes are entirely different.
By Charl Theron · 5 min read
The past, present and future of sulphur dioxide
It is known that the main purpose of sulphur dioxide in winemaking is its microbiological control and protection against oxidation.
By Charl Theron · 5 min read
