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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.
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.
Barrels are an integral part of winemaking due to the extraction of wood flavours and micro-oxygenation during barrel maturation.
Neethlingshof believes it is important that employees take advantage of all opportunities available in the industry and that knowledge development is an important aspect of the estate’s philosophy.
The 2023 Confronting Climate Change industry benchmark process builds on 2021 - 2022 datasets and provides a meaningful platform for the South African fruit and wine industries to improve their understanding of the use of fossil fuel-based resources and to reduce emissions over time.
This blog is the first in a series of four blogs that delve into the factors determining whether practitioners (e.g., producers, viticulturists and winemakers) will engage with new information presented to them.