by Anton Pretorius | 11 Feb, 2019 | Blog, Lifestyle, News, Viticulture research
This local breakthrough tannin innovation is a huge potential game changer in the wine industry, given that the locally produced tannins contains unique antioxidants and polyphenols. It not only preserves, protects and enhances all wine, it also has the potential to...
by Valeria Panzeri, Jeanne Brand & Astrid Buica | 1 Feb, 2019 | Oenology research, Winetech Technical
When evaluating wines, we have two main tools at our disposal: sensory and chemistry. The chemical profile of a wine is made up of a multitude of compounds, but we cannot reduce a wine to a list of substances, no matter how comprehensive. In contrast, sensory...
by Astrid Buica, Gabriella Petrovic & Jose-Luis Aleixandre-Tudo | Oenology research, Winetech Technical
A Big Data approach can be used in winemaking, using our YAN work as illustration. Unlike other fermented beverages, wine’s appeal does not stem from its consistent flavour and aroma, but instead from the unique sensory experience that it can offer, from one vintage...
by Karien O'Kennedy | Oenology research, Winetech Technical
Australian researchers did an in depth study of the compositions of 14 commercial grape-derived tannins and eight mannoproteins obtained from five different suppliers in the Australian market.1 They found significant differences in the compositions of these commercial...
by Charl Theron | Practical in the cellar, Winetech Technical
Bottling is the last stage where oxygen can be dissolved in wine, causing negative quality characteristics, before the wine reaches the consumer. The possibility of oxygen absorption in wine exists during each process of bottling. Seeing that bottling usually takes...
by Charl Theron | 1 Jan, 2019 | Practical in the cellar, Winetech Technical
“Oxygen can make or break a wine.” – Louis Pasteur. Oxygen is an integral part of life and plays an important role in different biological and chemical reactions. Dissolved oxygen is the free molecular oxygen in solution and is expressed as milligram per litre (mg/L),...
by Caren Jarmain | Oenology research, Viticulture research, Winetech Technical
During the past season, with many people living in the Western Cape trying to survive with a mere 40 to 50 L of water per person per day, many figures were quoted reminding us just how much water is commonly used in our daily living. For example, that about 19 L of...
by Karien O'Kennedy | Oenology research, Winetech Technical
In a recently published study(1) researchers evaluated the effect of diammonium phosphate (DAP) and a commercially available organic yeast nutrient on Chardonnay aroma. The main finding of the study was that the addition of yeast nutrients, compared to no additions in...
by Gert Malan | Viticulture research, Winetech Technical
Netafim South Africa organised a technical tour to Israel for producers and industry role players. The purpose of the tour was to learn more about Israeli agriculture with regard to water management. Background Geography and climate Israel is a Middle Eastern...
by Kobus Hunter & Neels Volschenk | 1 Dec, 2018 | Viticulture research, Winetech Technical
Wine chemical and sensory characteristics of differently orientated vertically trellised Shiraz grapevines (NS, EW, NE-SW and NW-SE rows) were investigated at three grape ripeness levels (approximating 23, 25 and 27°B). Introduction Vineyard row orientation is one...
by Charl Theron | Practical in the cellar, Winetech Technical
Winemaking is a progressive process and winemakers have to make different decisions in the course thereof until the wine eventually reaches the glass of the consumer. Depending on the wine style and type, this period can last from months to years. The final bottling...
by Gert Engelbrecht | Practical in the vineyard, Winetech Technical
In 2002 Vinpro viticulturist, Jeff Joubert, in collaboration with the producer cellars in the region and the West Coast Wine Route, initiated a temperature project. Altogether 35 MCS486T temperature data loggers (Photo 1) were strategically placed across the entire...
