by Charl Theron | 1 Dec, 2018 | 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...
by Kobus Hunter, Neels Volschenk & Roberto Zorer | 1 Nov, 2018 | Viticulture research, Winetech Technical
The prevailing wind direction and wind velocity are always considered when vineyards are established in a specific terroir. Introduction Establishment is often forced towards geo-morphologically complex terroirs where climatic conditions are affected by aspect,...
by Beatrix Coetzee, Hano Maree & Johan Burger | Viticulture research, Winetech Technical
Grapevine cultivars display great variation in viticultural and oenological traits. Most of these traits are due to underlying genetic diversity that needs to be investigated as an important step towards conserving traditional cultivars or even improving on them....
by Johan Fourie, Charles Ochse & Karen Freitag | Viticulture research, Winetech Technical
The aim of this study was to compare the performance of triticale established in the work row of a drip irrigated vineyard with that of triticale established in a micro-sprinkler irrigated vineyard in which the work row could be wetted. Introduction Triticale...
by Charl Theron | Practical in the cellar, Winetech Technical
Alternative oak wood products have been used in cellars since the 1980’s. The cost saving in comparison with new wood barrels is the main reason for its use. If barrels and alternative wood products are, however, objectively compared, the common use of wood as raw...
by Heinrich du Plessis, Maret du Toit, Justin Hoff, Rodney Hart, Bongani Ndimba & Neil Jolly | Oenology research, Winetech Technical
The objectives of this study were to characterise strains from seven non-Saccharomyces species, investigate their use in wine production, and evaluate their compatibility with lactic acid bacteria (LAB). Introduction Yeasts play a key role in wine production. They...
by Astrid Buica & Valeria Panzeri | 1 Oct, 2018 | Oenology research, Winetech Technical
In this experiment, we focused on both sensory and chemistry evaluation of very young Chenin blanc wines. On the chemistry side, 3MH and 3MHA were measured. On the sensory side, attributes from the labels and tasting sheets of the wines were compared to those...
by Johan Fourie | Viticulture research, Winetech Technical
Cover crop management is widely applied in the vineyards of South Africa. Introduction The cover crops are grown during winter and controlled chemically any time from the end of August (end of winter) in non-irrigated bush vines, to early October (spring) in...
by Johan de Jager | Practical in the vineyard, Winetech Technical
When this theme is discussed winemakers and wine producers tend to ask the following general questions: How do we control the amount of nitrogen in the soil that ensues from fertiliser applications? Can the nitrogen in the soil impact on the YAN levels in the juice?...
by Koos Bouwer | Viticulture research, Winetech Technical
Previous Confronting Climate Change industry trend reports have indicated that electricity consumption for the pumping of water is the largest source of farm-level carbon emissions. Irrigation of crops is a necessity in a water-scarce country and predominantly...
by Rodney Hart, Bongani Ndimba & Neil Jolly | Oenology research, Winetech Technical
The aim of this study3 was to select and evaluate naturally bred Saccharomyces cerevisiae intra-genus hybrids for the production of wine with enhanced fruity and tropical fruit aromas, but low volatile acidity levels.3 Introduction Sauvignon blanc wine aroma is...
