Oenology research

When microbes get it wrong

When microbes get it wrong

This article summarises the “dark side” of microbial transformation that can only be prevented by the watchful eyes, and if needed, interventionist actions of winemakers.   Bacterial spoilage Oenococcus utilises malic acid to produce lactic acid, making it the...
Alternative theory for multiple sclerosis

Alternative theory for multiple sclerosis

Multiple sclerosis (MS) is generally considered to be an autoimmune disease which invariably results in disability. Recently the autoimmune theory has been criticised, in view of the fact that a specific diagnostic antigen has never been found that would be able to...
Focus on bentonite

Focus on bentonite

While bentonite in its various guises might be one of the most widely used fining agents to remedy protein haze in white and rosé wines, it certainly is not the most perfect one. Numerous fining agents are available to the winemaker and the choice to use bentonite,...
Mixed culture fermentations and Shiraz flavour

Mixed culture fermentations and Shiraz flavour

This study follows similar studies done by us on Chenin blanc, Chardonnay and Pinotage. The aim of this study was to determine the effect of seven different non-Saccharomyces yeast strains in combination with Saccharomyces cerevisiae and three malolactic fermentation...