Smokin’ hot Western Cape terroir (Part 1)
This article contains scientific facts, as well as the researcher’s own personal opinion, about internal and external factors in terroir expression.
Smokin’ hot Western Cape terroir (Part 1)
Oenology research Archives
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Cooling Sauvignon blanc grapes before processing – is it worth the effort, time and energy?
Cooling Sauvignon blanc grapes before processing – is it worth the effort, time and energy?
An industry-focused study conducted by New Zealand researchers analysed the holding temperature of Sauvignon blanc machine-harvested grapes and the effect on the concentration of grape thiol precursors and that of free thiols in the resultant wines.
The effect of aeration on spontaneous Chardonnay fermentations
The effect of aeration on spontaneous Chardonnay fermentations
A study conducted by Australian researchers over two vintages, 2019 and 2020, explored the effects of aeration timing, amount and duration on Chardonnay fermentations and aroma profiles. Whereas certain aeration regimes delivered positive outcomes, others delivered negative outcomes.
Level2 Initia™ – yeast for bioprotection of white and rosé juice in the pre-fermentation phase
Level2 Initia™ – yeast for bioprotection of white and rosé juice in the pre-fermentation phase
The pre-fermentation phase during the vinification of white and rosé wines significantly increases the quality of the wines, but also carries the risk of oxidation and the development of spoilage microorganisms. These risks may result in loss of quality.
Bioprotection – a microbial alternative to SO2
Bioprotection – a microbial alternative to SO2
Healthy grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria. The variety and population of microorganisms present on the grape surface will depend on many factors. However, high sugar concentrations on the berry surface of damaged grapes will especially favour the increase of undesirable microorganisms, such as acetic acid bacteria and wine spoilage yeasts. These microbes are transferred to the must during processing and can have a profound influence on wine composition, flavour and quality. Populations can increase with extended duration of pre-fermentation operations, such as grape transportation, cold soaking, cold storage of juices or grape dehydration. Winemaking strategies to reduce the population of unwanted microbes usually include the use of sulphur dioxide. With the increasing demand for low sulphur dioxide wines, alternative strategies such as bioprotection are explored.
Is adding copper the solution? (Part 2)
Is adding copper the solution? (Part 2)
The aim of this Winetech-funded project is to improve the understanding of winemakers of the influence of copper fining on a wine quality.
Active bioprotection in red wines with Metschnikowia pulcherrima
Active bioprotection in red wines with Metschnikowia pulcherrima
One of the non-Saccharomyces yeasts studied is Metschnikowia pulcherrima. This article will focus on the antagonistic activity of a specific strain, M. pulcherrima LEVEL2 Guardia™, on other wine yeast species for bioprotection applications.
A story of taste, colour and phenolics
A story of taste, colour and phenolics
Phenolic compounds are abundant in the plant kingdom. They are derived from phenol, which is the basic structure of all phenolic constituents and when containing one or more phenolic rings, they are generally referred to as polyphenols. These phenolic compounds play an essential role in the grapevine’s defence mechanisms against biotic and abiotic stressors. They are also strongly linked to wine quality, colour and flavour.
Adding antioxidants to Sauvignon blanc musts (Part 2)
Adding antioxidants to Sauvignon blanc musts (Part 2)
The addition of antioxidants to Sauvignon blanc must was investigated in two trials conducted by New Zealand researchers.1 The main findings of this study are reported in this two-part article. Introduction In part one of the two-part article, the effect of...
Chemical and sensory profile of shipwreck wines
Chemical and sensory profile of shipwreck wines
We present here the chemical and (informal) sensory evaluation of some wines recovered from two shipwrecks. Introduction When it comes to grapes and wine, the diversity of the products makes the work interesting and challenging. However, maybe once in a...
Is adding copper the solution? (Part 1)
Is adding copper the solution? (Part 1)
In a Winetech-funded project, researchers aimed to answer the question: How does copper addition influence the reductive compounds and varietal thiols in a wine after bottling?
Adding antioxidants to Sauvignon blanc musts (Part 1)
Adding antioxidants to Sauvignon blanc musts (Part 1)
The addition of antioxidants to Sauvignon blanc must was investigated in two trials conducted by New Zealand researchers. The main findings of this study are reported in this two-part article. Introduction Sauvignon blanc aromas are often characterised by...