by Astrid Buica, Gabriella Petrovic & Jose-Luis Aleixandre-Tudo | 1 Apr, 2019 | Oenology research, Winetech Technical
The work presented aimed to elucidate the amino acid profile of a number of grapevine cultivars relevant to the South African wine industry using 738 grape must samples obtained during the 2016 and 2017 harvests. Part 1 presents the findings of the survey, while Part...
by Bernard Mocke | Viticulture research, Winetech Technical
With technology at the fingertips of researchers and producers alike, the possibility exists to not only generate and study vast data sets, but also to find relationships between them through machine learning and statistical analysis. Such relationships could...
by Charl Theron | Practical in the cellar, Winetech Technical
Alcoholic fermentation is the backbone of winemaking. It therefore follows that all processes, physical factors and components of the process will have an influence on the result of the fermentation. Whether stems are absent or not during fermentation is one of these...
by Karien O'Kennedy | Oenology research, Winetech Technical
This study demonstrated the different effects of the same amount of smoke on different grape varieties. Introduction It is well-documented that wines made from grapes that were exposed to smoke from bushfires can contain smoky and ashy characteristics.1 These...
by OIV | 1 Mar, 2019 | Oenology research, Viticulture research, Winetech Technical
The 16th General Assembly of the International Organisation of Vine and Wine (OIV), which met on 23 November 2018 in Punta del Este (Uruguay), adopted a total of 20 resolutions. Decisions on viticulture and the environment • In the field of viticulture, the OIV...
by Charl Theron | Practical in the cellar, Winetech Technical
The demographic age profile of consumers of different generations is divided according to their birth dates. Consumers born since World War Two are classified as “Baby Boomers” (middle 1940s to middle 1960s), “Generation X” (middle 1960s to early 1980s), “Generation...
by Karien O'Kennedy | Oenology research, Winetech Technical
In the past 10 years various studies were published that highlighted these three entities and their roles in winemaking. It is therefore worthwhile to take a closer look at what they are, what they do and why winemakers should be excited. What they are Chitin...
by Anton Pretorius | 11 Feb, 2019 | 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...
by Francois Viljoen | 1 Feb, 2019 | Practical in the vineyard, Winetech Technical
In 2017 Vinpro launched a new technology transfer project, namely the Gen-Z Vineyard Project. The objective of this project is to establish various types of demo plots, for example new cultivars and clones, rootstocks, trellis systems, pruning systems and viticultural...
by Hannes van Rensburg, Petrie de Kock & Pieter le Roux | Viticulture research, Winetech Technical
Mealybug and scale insects are currently the only proven vectors of leafroll virus. All producers do not have the financial means to remove and replace leafroll infected grapevines. New grapevines from certified virus-free plant material are consequently being...
by Valeria Panzeri, Jeanne Brand & Astrid Buica | 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...
