The significance of the H2S-C6 pathway was tested by monitoring the initial stages of fermentation using a defined...
The alcoholic fermentation of grape juice is affected by the yeast strain, sugar concentration, alcohol...
In October 1694, the Huguenot refugee Jacques de Villiers, also known as Jacob, received land situated close to the...
The Cellar Assistants’ Programme hosted two information days in 2023, one each at Cavalli Estate, Stellenbosch and...
The phenomenon where vineyards bud poorly and/or unevenly in certain areas, with other areas performing well, has...
Large volumes of poor quality wastewater are produce by wineries.1 On the other hand, scarce irrigation water could...
Volatile thiols are a family of aroma compounds widely known for their contribution to the fruity notes of wines,...
Various factors influence whether practitioners such as grape producers, viticulturists and winemakers will acquire...
Sulphur dioxide has been used since Roman times and remains the most common additive in winemaking. Due to its...
Faster yeast rehydration The impact on the fermentation process and final wine quality are now greater due...
As visitors enter the picturesque village of Robertson, one cannot ignore the prominent house on Voortrekker Street...
Wineries use potassium (K) and sodium (Na) based cleaning agents which results in high levels of these elements in...