Search
Results for “yeast diversity”
Showing 1–12 of 36 results
36 results — page 1 of 3
The Sauvignon success story
Sauvignon 2016, The International Sauvignon Blanc Celebration, was held in February.
By Edo Heyns · 8 min read
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
Born to teach
Wine educator Nomonde Khubeka firmly believes training instils self-confidence, which in turn sparks curiosity and leads to becoming a better cellar worker.
By Lee-anne · 3 min read
Microbial strategies for wine ethanol reduction
Introduction
By Debra Rossouw and Florian Bauer · 12 min read
Guava tree and cat's pee (Part 3)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 12 min read
Great wine starts with good geography
In an attempt to define the elusive concept of terroir, Wine Folly’s Madeline Blasberg narrows it down to connecting five dots.
By Carlin Cloete · 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
Benchmarking of commercial tannins and mannoproteins
ILLUSTRATION: Shutterstock.
By Karien O'Kennedy · 5 min read
Why Orange River Cellars' Sauvignon Blanc was 2018's talk of the town
Keimoes Sauvignon Blanc vineyards lie on an island in the Orange River, from where the fog rises to create a microclimate that is particularly suitable for this
By Anton Pretorius · 4 min read
