The international consumption of rosé wines has increased by 8% over the past 10 years. France is presently producing almost a third of it. The Provence province in south-east France produces 42% of it. Producers have also learned that consumers require more vegan or...
While bentonite in its various guises might be one of the most widely used fining agents to remedy protein haze in white and rosé wines, it certainly is not the most perfect one. Numerous fining agents are available to the winemaker and the choice to use bentonite,...
In a recently published study researchers evaluated the sequential inoculation of two yeast species compared to one and the effect it had on wine chemistry. Introduction Previous studies have shown that fermenting juice with indigenous yeast can potentially...
We discuss here how the presence of melatonin in wine may contribute to the cardioprotective health benefit of chronic and moderate consumption of wine. A bit of history Wine is the oldest documented human made medicine, with Sumerian’s tablets and papyri from...
In this three part series, we explore some fundamental aspects of sulphur and nitrogen foliar fertilisation and the chemical and sensory results of a recent project that took place in South Africa. Part 2 of the series focuses on the effects of the nitrogen and...
The clarification of juice prior to the alcoholic fermentation of white wines is actually a standard procedure in white wine making. It can however be executed in different ways. The different methods have different advantages and disadvantages. Flotation has however...
A brand new book was just released for the wine and table grape industries. SOIL PREPARATION for sustainable wine and table grape production, by Johan van Zyl and Eduard Hoffman, covers knowledge gleaned from research and practical experience that accumulated in South...
In this three part series, we explore some fundamental aspects of sulphur and nitrogen foliar fertilisation and the chemical and sensory results of a recent project that took place in South Africa. Foliar fertilisation and wine aroma Vine nutrition plays a...
Exploring the secret ingredients in wine enzyme mixes and cocktails. Introduction Wine grapes need to be macerated to extract juice and the key ingredients, such as pigments and tannins, in order to craft wines effectively. This is particularly important in red...
by Heinrich du Plessis, Maret du Toit, Hélène Nieuwoudt, Marieta van der Rijst, Martin Kidd & Neil Jolly | Oenology research, Winetech Technical
This study follows similar studies done by us on Chenin blanc, Chardonnay and Pinotage. The aim of this study was to determine the effect of seven different non-Saccharomyces yeast strains in combination with Saccharomyces cerevisiae and three malolactic fermentation...
The establishment of a vineyard block is a long term investment which may amount to as much as R300 000 per hectare in the case of wine grapes. A longer productive lifetime may yield bigger profits in the course of time. Furthermore, it is known that grapevines in...
Tartaric acid is not only one of the major fixed acids in grapes, but also plays a role in the composition and taste of wine. As result of its different forms in wine it also influences the pH and cold stability of wine. The Australian Wine Research Institute (AWRI)...
