Is adding copper the solution? (Part 2)
The aim of this Winetech-funded project is to improve the understanding of winemakers of the influence of copper fining on a wine quality.
Is adding copper the solution? (Part 2)
Winetech Technical Archives
Active bioprotection in red wines with Metschnikowia pulcherrima
Active bioprotection in red wines with Metschnikowia pulcherrima
One of the non-Saccharomyces yeasts studied is Metschnikowia pulcherrima. This article will focus on the antagonistic activity of a specific strain, M. pulcherrima LEVEL2 Guardia™, on other wine yeast species for bioprotection applications.
A story of taste, colour and phenolics
A story of taste, colour and phenolics
Phenolic compounds are abundant in the plant kingdom. They are derived from phenol, which is the basic structure of all phenolic constituents and when containing one or more phenolic rings, they are generally referred to as polyphenols. These phenolic compounds play an essential role in the grapevine’s defence mechanisms against biotic and abiotic stressors. They are also strongly linked to wine quality, colour and flavour.
The cold stabilisation tests of wine
The cold stabilisation tests of wine
The colour, flavour and taste stability of wine is a basic requirement of most wine consumers. Different wine making procedures are applied to obtain it. In order to determine the efficiency of the stabilisation procedures certain tests are applied.
Adding antioxidants to Sauvignon blanc musts (Part 2)
Adding antioxidants to Sauvignon blanc musts (Part 2)
The addition of antioxidants to Sauvignon blanc must was investigated in two trials conducted by New Zealand researchers.1 The main findings of this study are reported in this two-part article. Introduction In part one of the two-part article, the effect of...
Chemical and sensory profile of shipwreck wines
Chemical and sensory profile of shipwreck wines
We present here the chemical and (informal) sensory evaluation of some wines recovered from two shipwrecks. Introduction When it comes to grapes and wine, the diversity of the products makes the work interesting and challenging. However, maybe once in a...
Is adding copper the solution? (Part 1)
Is adding copper the solution? (Part 1)
In a Winetech-funded project, researchers aimed to answer the question: How does copper addition influence the reductive compounds and varietal thiols in a wine after bottling?
The use of chitosan during winemaking
The use of chitosan during winemaking
The permissibility and legal restrictions of additives during winemaking are controlled globally. Import countries however have different prescriptions and wine cellars must be aware thereof it to export their wines successfully. Most additives also have a...
Rickety Bridge – opportunities for individual development
Rickety Bridge – opportunities for individual development
Rickety Bridge, located against the Dassenberg near Franschhoek, used to be part of La Provence, a 17th century Huguenot farm. La Provence was subdivided and the portion currently known as Rickety Bridge, was awarded on 13 May 1797 to Paulina de Villiers. Paulina...
Namaqua Wines – a holistic approach to leadership and development
Namaqua Wines – a holistic approach to leadership and development
When one hears the word Namaqua, one involuntarily thinks of the region’s impressive wildflower display in spring, but also of the well-known cellar, Namaqua Wines in Vredendal. This cellar, approximately 20 kilometres from the cold Atlantic Ocean, is situated at...
Entomopathogenic fungi mortality on grapevine mealybug
Entomopathogenic fungi mortality on grapevine mealybug
Global demand for environmentally friendly grapevine cultivation and pest control has necessitated an improved understanding of naturally occurring antagonists such as entomopathogenic fungi (EPF). Introduction Conventional control of grapevine mealybug in...
Adding antioxidants to Sauvignon blanc musts (Part 1)
Adding antioxidants to Sauvignon blanc musts (Part 1)
The addition of antioxidants to Sauvignon blanc must was investigated in two trials conducted by New Zealand researchers. The main findings of this study are reported in this two-part article. Introduction Sauvignon blanc aromas are often characterised by...