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Results for “yeast selection”
Showing 1–12 of 46 results
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RUBY - expressing thiols in red wine through an innovative yeast selection
The importance of thiols in whites is well described, but their role in red wine aromatic profile is largely underestimated, but seems to be an important contributor of the intensity and diversity.
By Lallemand · 12 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
Mixed culture fermentations and Shiraz flavour
PHOTO: Shutterstock.
By Heinrich du Plessis and Co-workers · 8 min read
The Sauvignon success story
Sauvignon 2016, The International Sauvignon Blanc Celebration, was held in February.
By Edo Heyns · 8 min read
Microbial strategies for wine ethanol reduction
Introduction
By Debra Rossouw and Florian Bauer · 12 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
Guava tree and cat's pee (Part 3)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 12 min read
Resolutions adopted by OIV
The 15th General Assembly of the International Organisation of Vine and Wine (OIV), which met on 2 June 2017 in Sofia (Bulgaria), adopted a total of 22 resoluti
By OIV · 8 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
