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In 2021 Winetech applied for bursaries that are aligned with the South African priority scarce skills in agriculture at the Agricultural Sector Education and Training Authority (AgriSETA).
This project investigated yeast selection’s effects on the volatile phenols associated with wines made from smoke-exposed Chenin blanc juice.
A collaborative study was undertaken between the Cap Classique Producers’ Association and the ARC to investigate differences between cork-closed and crown-capped wines.
A comprehensive study investigated the potential of Lachancea thermotolerans as a valuable tool to produce quality Merlot.
A collaborative project to investigate a selection of bottle-fermented sparkling wines closed with corks and crown caps.
Fresh mushroom off-flavour is characterised by an odour typical of the common mushroom.
Genome editing is a catchall phrase to describe the technologies that are available to alter an organism’s DNA. The most promising of these technologies is CRISPR, which is an acronym for ‘Clustered Regularly Interspaced Short Palindromic Repeats’ and occurs in nature as a bacterial ‘immune system’.
A recent study investigated various sparging parameters and assessed the effectivity, while monitoring certain wine constituents.
A recent study investigated various sparging parameters and assessed the effectivity, while monitoring certain wine constituents.
This article contains scientific facts, as well as the researcher’s own personal opinion, about the emerging thinking around smoke ‘taint’ in wine.
Grapevine leafroll disease (GLD) is the most common grapevine disease, which is present in grape-growing regions globally.
A recent study conducted by New Zealand researchers investigated the effects of the addition of antioxidants (a combination of ascorbic acid and sulphur dioxide) and elemental sulphur during grape processing on the sensory and chemical composition of the resulting wines.