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Results for “wine phenolics”
Showing 1–12 of 38 results
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Seeds and red wine phenolics (Part 2): Influence of seed number on phenolic levels in red wines
This study set out to explore how different seed levels influence the phenolic composition of Merlot and Shiraz wines.
By Wessel du Toit, Asiphe Makalisa and José Luis Aleixandre-Tudo · 7 min read
Seeds and red wine phenolics (Part 1): Influence of seed number on phenolic levels in different grape varieties
In this study, three extraction methods were evaluated to assess phenolic compounds in red grapes with differing seed levels. These methods included the Glories method, the Iland method, and the recently developed hand-crushed method.
By Wessel du Toit, Asiphe Makalisa and José Luis Aleixandre-Tudo · 6 min read
Sparkling wine (Part 4): The truth about chilled MCC grapes
PHOTO: Anthony Delanoix (Unsplash).
By Mpho Mafata, Astrid Buica, Wessel du Toit and Francois van Jaarsveld · 6 min read
Impact of grapevine leafroll disease on grape and wine composition
Grapevine leafroll disease (GLD) is the most common grapevine disease, which is present in grape-growing regions globally.
By Erna Blancquaert and Wessel du Toit · 8 min read
How vine water stress shapes grape and wine quality
This study formed part of the South Africa Wine programme “Grapevine production with limited water resources”, and aimed to evaluate how spatial and temporal water stress affects vine physiology, fruit composition and wine quality.
By Carlos Poblete-Echeverria · 10 min read
Cork or crown closures during bottle fermentation
A collaborative project to investigate a selection of bottle-fermented sparkling wines closed with corks and crown caps.
By Neil Jolly · 9 min read
How research is changing the wine we drink
Wine research starts long before the bottle reaches the shelf. It gives producers a better understanding of what happens in the vineyard and cellar, while providing evidence for decisions that can affect the wine consumers eventually drink.
By Adéle Changuion · 4 min read
New Winetech projects for 2017 (Part 1)
1. Modelling colour stability and ageing potential in SA red wines
By Winetech Editorial Team · 4 min read
Effect of yeast species on red wines
Introduction
By Phillip Minnaar, Neil Jolly, Zama Ngqumba and Valmary van Breda · 8 min read
Understanding and measuring tannins in red wines
The importance of phenolic compounds on wine quality require methods that accurately measure the tannin content.
By José Luis Aleixandre-Tudo, Mihaela Minhea and Wessel du Toit · 9 min read
Shiraz wines made from vines with different training systems
PHOTO: Wosa Library.
By Wessel du Toit, Petri de Beer and Albert Strever · 4 min read
Sauvignon blanc – role of phenotypic plasticity in cultivar typicity
PHOTO: Shutterstock.
By Doronae · 8 min read
