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This fourth and final blog discusses the influence of the knowledge transfer channel.
The alcoholic fermentation of grape juice is affected by the yeast strain, sugar concentration, alcohol concentration, fermentation temperature, presence of oxygen, concentration of assimilable nitrogen, vitamins and minerals, survival factors, preservatives, carbon dioxide and volatile acidity.
The Huguenot refugee Jacques de Villiers, also known as Jacob, called his farm La Bri, which may have been derived from the French word, l’abri, meaning “shelter”.
This programme is known for the considerable contribution made to knowledge transfer to cellar assistants and aims to address knowledge transfer practically and holistically.
This blog discusses the characteristics of the knowledge itself and how it can influence knowledge uptake.
Sulphur dioxide was already used by the Romans and remains the most general additive in winemaking.
Specific research has focused on how sterols influence yeast’s physiological state and metabolism and how it was directly correlated with a secure end of fermentation.
As visitors enter the picturesque village of Robertson, one cannot ignore the prominent house on Voortrekker Street with a Neo-Classical gable and sash windows. The house is home to Roodezandt RF, a cellar with a long, colourful history.
This second blog discusses the characteristics of the knowledge source and how it influences knowledge uptake.
Villiera Wines shares their user experience feedback on the Confronting Climate Change (CCC) carbon calculator.
A rapid compatibility test has been developed as a useful tool to test the suitability of a wine for canning and long-term storage.
Barrels are an integral part of winemaking due to the extraction of wood flavours and micro-oxygenation during barrel maturation.