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 Proanthocyanidins or condensed tannins are mostly situated in the solid parts of...
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 previous names Metschnikowia pulcherrima has previously been designated under...
This study aimed to investigate flavan-3-ol biosynthesis under altered microclimatic conditions in Cabernet Sauvignon grown in the Stellenbosch Wine of Origin District. This was part of a larger study in which flavonoid evolution and composition by manipulating the...
It is all about the (wine) matrix. The work presented in this article forms part of a series of experiments on the interaction between thiols and red wine matrices as described in Part 1. Background The key word for this latest aspect of thiols in red wine...
Torulaspora delbrueckii is generally regarded as a low producer of aroma compounds, in particular higher alcohols and esters, however, this is strain dependent. Current and previous names Torulaspora delbrueckii has had many synonyms, amongst them Saccharomyces...
Yeast strains vary significantly in their ability to produce varietal thiols. Introduction The varietal thiols, mainly 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA) and 4-mercapto-4-methyl-pentan-2-one (4MMP) are the three major varietal thiols...
L. thermotolerans contributes to the production of wines with enhanced mouthfeel, floral notes, fruitiness and freshness. Current and previous names Lachancea thermotolerans is the type species of the genus Lachancea, which was proposed and validated in 2003...
When does 1 + 1 = 3? The work presented in this article forms part of series of experiments on the interaction between thiols and red wine matrices as described in Part 1. Background In sensory science there are terms that describe the relationship between...
As much as wines differ from one another, so do the consumers at different stages of the journey of getting to know and enjoy wine, and each attaches a different set of values to wine. Introduction To know what their consumers want is essential for any...
The split personality of thiols – ‘tropical fruits’, ‘meaty’ or ‘berry jam’? The work presented in this article forms part of series of experiments on the interaction between thiols and red wine matrices as described in Part 1. Background A curious fact about...
This work is part of a comprehensive study conducted at the Department of Viticulture and Oenology and aimed at shedding light on the thiol composition of Chenin blanc and various red cultivars using chemical and sensory tools. Background Wine quality is an...
Introduction Buying wine still causes a headache for many South African consumers. With an array of choice and wine often shared socially, consumers are hesitant to spend money on unfamiliar wines. In 2018, Dr Nadia van der Colff completed a PhD study about consumers’...
Although salinity or sodicity may be localised to certain production areas, the study aimed to provide insight into the potential impact of cations and anions in wine and its origins, from a positive, as well as potentially negative perspective. Introduction...
Benchmarking is a tool used in the wine industry for branding, re-branding and product development. Rapid sensory methods suitable for benchmarking Comparing the appearance, aroma (“nose”), taste and mouthfeel (“palate”) of a wine to other wines on the market,...
This article is a shortened version of the scientific paper published in Fermentation.1 The aim of this study was to determine the effect Hanseniaspora uvarum in combination with Saccharomyces cerevisiae, lactic acid bacteria and two malolactic fermentation strategies...
With consumers increasingly seeking more environmentally friendly packaging, it would be wise for producers to explore the innovative and creative packaging options available on the market. Introduction to glass alternatives Polyethylene Terephthalate (PET) is...
Republished with permission from Wine and Viticulture Journal, Autumn 2019. In 2009, Laffort developed a protein derived from potatoes as an alternative to animal-based fining products. The results of trials using the protein as a flotation adjuvant and the...
Benchmark Report 2019