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Results for “yeast lees”
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Towards a circular economy in winemaking - re-utilisation of yeast lees
Researchers explored the feasibility of using processed yeast lees generated during alcoholic fermentation as a nutrient supplement in subsequent fermentations.
By Karien O'Kennedy · 5 min read
The myth of natural winemaking
A myth can be defined as a popular viewing of a natural process. If grapes are consequently left to ferment without any additives to form wine, it can be seen a
By Sandile · 4 min read
Using MLF to create a buttery wine or not
Various factors influence the amount of diacetyl, acetoin and 2,3-butanediol produced during fermentation impacting the buttery aroma.
By Natasha Pretorius, Lynn Engelbrecht and Maret du Toit · 11 min read
The new generation concrete tanks
The concrete ovum led the innovation of concrete tanks.
By Doronae · 4 min read
Oxygen management during winemaking
PHOTO 1. Excessive oxygen exposure causes the browning of white wines.
By Doronae · 3 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
Sparkling wine (Part 1): Sensory perception of traditional style sparkling wine
PHOTO: Anthony Delanoix (Unsplash).
By Mpho Mafata, Astrid Buica, Wessel du Toit, Valeria Panzeri and Francois van Jaarsveld · 7 min read
Boschendal’s MCC named a top ten MCC over a 10 year period
Boschendal has started the 2018 awards season with a sparkle.
By Bernard Mocke · 2 min read
Sparkling wine (Part 2): Do chilled grapes make better MCC?
PHOTO: Anthony Delanoix (Unsplash).
By Mpho Mafata, Astrid Buica, Wessel du Toit, Valeria Panzeri and Francois van Jaarsveld · 7 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