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Results for “wine microbes”
Showing 1–12 of 33 results
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Why microbes matter: Nederburg's biochar project
By studying the effect of soil microbes, Nederburg embarks on a new journey of sustainability by using a composting method called biochar.
By SA Wine Industry · 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
Traditional and alternative methods to monitor wine fermentations
The purpose of this article is to illustrate the potential contribution of infrared spectroscopy to the monitoring of wine fermentations.
By Hélène Nieuwoudt · 10 min read
Johan Reyneke: South Africa's 'intentional farmer'
Both an intrepid idealist and unassuming realist, Johan Reyneke is the pragmatic philosopher-farmer of the industry, widely regarded as one of the first pioneer
By Anton Pretorius · 5 min read
Management and re-use of treated winery wastewater (Part 3): Adelaide, Australia
Carolyn went to New Zealand and Australia to participate in a technical tour focussing on the management and re-use of treated winery wastewater, with particula
By Carolyn Howell · 7 min read
The advantages and disadvantages of ozone as sanitation agent
The cleaning and sequential sanitation of cellars and equipment are essential to maintain the required cellar hygiene. Cellar hygiene is indispensable to ensure
By Charl Theron · 4 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
Effective microbiological monitoring in wine cellars
The making of wine is a microbiological process with yeasts and bacteria playing a decisive role. All yeasts and bacteria are however not necessarily beneficial for wine, but can spoil it. It is consequently important that cellars monitor the microflora during winemaking.
By Charl Theron · 5 min read
Smokin' hot Western Cape terroir (Part 1)
This article contains scientific facts, as well as the researcher’s own personal opinion, about internal and external factors in terroir expression.
By Marianne McKay · 12 min read
Let your terroir guide your farm planning
Detailed scientific information about your farm’s soil, climate and terrain (natural terroir resources) is a skilled viticulturist’s essential decision support tools, and should not be omitted during farm planning.
By Heinrich Schloms · 7 min read
