Researchers from the South African Grape and Wine Research Institute and Department of Viticulture and Oenology at Stellenbosch University performed a Winetech-funded study to investigate...
Wines produced from smoke-exposed grapes can exhibit unpleasant smoky, burnt or ashtray characteristics. This project investigated the effects that yeast selection, malolactic fermentation...
A Boschendal case-study
Seeing that grapes are the raw material for wine the juice and solids, which it contains will play a role in the resulting wine. In the case of white wine considerably less skin contact is...
Researchers looked to winery waste for the treatment of heat-unstable wines and conducted a preliminary study assessing the feasibility of grape seed powder as a novel and sustainable...
The Pichia kluyveri yeast is desired for its ability to enhance volatile thiols and overall fruitiness in wine. Current and previous names Pichia kluyveri was previously known as...
The aim of this study was to evaluate wines produced by grapes that were harvested at different ripeness levels using berry sugar accumulation as a physiological indicator. ...
Hidden Valley Estate is situated against the slopes of the Helderberg Mountains and is known for its approach of close collaboration with nature. This philosophy of close collaboration is...
Sulphur dioxide is for sure the most general additive during winemaking. As result of its anti-microbial and anti-oxidative properties it is unique and no substitute could yet be found to...
Alvi’s Drift is situated on the shores of the Breede River near Worcester and the colourful name is derived from the nearby low water bridge, which gives secure access over the river. The...
Although wine barrels were traditionally made from different types of wood, oak wood was associated with it in the course of time. If the mystic of France is added to it the romantics of...
Aim of the study The study investigated the preferences and order of uptake of nitrogen sources for various commercially available non-Saccharomyces yeasts. The influence on growth and...
Current and previous names Schizosaccharomyces pombe has previously been designated several species names based on classical yeast taxonomy methods; amongst its synonyms are S. vordermani,...
This study aimed to investigate flavan-3-ol and anthocyanin evolution and composition under altered microclimatic conditions in Cabernet Sauvignon grown in the Stellenbosch Wine of Origin...
Bentonite is most probably one of the additives used most generally during winemaking. It can be used together with other fining agents for the clarification of juice or wine, but is...
Powdery mildews have been around for millions of years. As time progressed, they evolved and are acutely able to sense and utilise light to develop optimally. Knowing this, scientists can...
This study aimed to investigate flavan-3-ol composition under altered microclimatic conditions in Cabernet Sauvignon grown in the Stellenbosch Wine of Origin District. Introduction...
M. pulcherrima is least influenced by must nitrogen composition compared to S. cerevisiae and other non-Saccharomyces yeasts frequently encountered in wine fermentation. Current and...