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Results for “synergistic effect”
Showing 1–12 of 14 results
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Wine enzymes – expand your knowledge
One of the goals of this article is to try to provide winemaking professionals with a basis to make educated choices when selecting enzymes. We try to establish
By Danie Malherbe and Céline Fauveau Schaff · 10 min read
Thiols in red wine (Part 1): Background and relevance
PHOTO: Shutterstock.
By Valeria Panzeri, Gonzalo Garrido Banuelos and Astrid Buica · 6 min read
Thiols in red wine (Part 4): The matrix
It is all about the (wine) matrix. The work presented in this article forms part of a series of experiments on the interaction between thiols and red wine matri
By Valeria Panzeri, Gonzalo Garrido Banuelos and Astrid Buica · 6 min read
Grape flavan-3-ol and anthocyanin composition under altered light and temperature conditions in Cabernet Sauvignon (Part 3)
This study aimed to investigate flavan-3-ol and anthocyanin evolution and composition under altered microclimatic conditions in Cabernet Sauvignon grown in the
By Erna Blancquaert · 8 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
Understanding the "terroir effect" (Part 1)
The taste of any given wine, regardless of cultivar, is inextricably linked to its origin. Environmental factors, such as soil and climate, influence organolept
By Bernard Mocke · 5 min read
Terpenoid analysis in wine
Better, faster, more – for wine aroma analysis.
By Astrid Buica & Cody Williams · 5 min read
Cover crops enhance vineyard arthropod diversity
Intensive agriculture threatens arthropod biodiversity,1,2,3 impacts the functioning of ecosystems,4 and threatens the sustainable production of farming systems
By Marinus Geldenhuys, René Gaigher, James Pryke & Michael Samways · 17 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
