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Tartaric acid - forms and effects
Tartaric acid and its salts are important products with commercial and industrial applications in the wine and other industries.
By Francois van Jaarsveld · 6 min read
Non-Saccharomyces yeasts and malolactic fermentation
The objectives of this study were to characterise strains from seven non-Saccharomyces species, investigate their use in wine production, and evaluate their com
By Heinrich du Plessis and Co-workers · 8 min read
Are mulches useful for Integrated Pest Management?
The degradation of sensitive agro-ecosystems coupled with the loss of biodiversity, and the enhancement of crop production, crop yield, as well as the reduction
By Sandile · 5 min read
The latest sequencing technology for the detection and identification of grapevine viruses
ILLUSTRATION: Shutterstock.
By Doronae · 4 min read
The migration of flavour contaminants through bottle closures
Different bottle closures.
By Doronae · 5 min read
Microbial strategies for wine ethanol reduction
Introduction
By Debra Rossouw and Florian Bauer · 12 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
New Winetech projects for 2017 (Part 4)
1. Improving poor performing grapevines by means of root pruning or mulching
By Winetech Editorial Team · 4 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
