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Results for “volatile phenols”
Showing 1–12 of 23 results
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Minimising volatile phenols in wine
PHOTO: Julian Sullivan.
By Heinrich du Plessis and Co-workers · 6 min read
Yeasts, smoke taint and Chenin Blanc wines
This project investigated yeast selection’s effects on the volatile phenols associated with wines made from smoke-exposed Chenin blanc juice.
By Heinrich du Plessis and Co-workers · 7 min read
The migration of flavour contaminants through bottle closures
Different bottle closures.
By Doronae · 5 min read
The quest to become whole again
Winemakers are increasingly looking to oft-forgotten techniques to improve the quality and elegance of their wine, enhance specific styles and facilitate proces
By Carlin Cloete · 9 min read
Lactobacilli - a source of enzymes for wine aroma
PHOTO: Shutterstock.
By Lynn Engelbrecht, Senzo Mtshali, Benoit Divol and Maret du Toit · 6 min read
Flash Détente technology
The use of thermovinification to prevent the negative results of rotten or unripe red grapes has also been applied in South Africa since the seventies. The prim
By Doronae · 4 min read
Something wicked (smelling) this way comes ...
PHOTO: Shutterstock.
By Nongcebo Langa and Marianne McKay · 9 min read
Mapping the 2017 Absa Top 10 Pinotage wines - chemistry and sensory perspectives
PHOTO: Hendrik Höller (Wosa Library).
By Valeria Panzeri, Jeanne Brand and Astrid Buica · 3 min read
Accumulation of volatile phenol glycoconjugates in grapes after bushfires
PHOTO: Shutterstock.
By Karien O'Kennedy · 5 min read
Lessons from Provence for the making of rosé wines
Different rosé colour nuances.
By Charl Theron · 5 min read
The phenolic compounds of white wines
Phenols can cause the browning of white wines.
By Charl Theron · 4 min read
Up in smoke: Wildfire season and the risk of smoke taint
As major wine regions around the world face the immediate effect of devastating wildfires, the threat of smoke taint is a slow burn. But how do you mitigate the
By Anton Pretorius · 7 min read
