COVID WINE NEWS

Oenology research

With a pinch of salt …

With a pinch of salt …

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...
Manipulation of Shiraz flavour

Manipulation of Shiraz flavour

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...
Volatile sulphur compounds

Volatile sulphur compounds

The goal of this study was to set up a method for the determination of reductive sulphur compounds in order to offer an additional sensitive and reliable tool for investigations. This will allow not only the usual positive aromas to be evaluated (esters, higher...
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...
Oxidative stability of white and rosé wines

Oxidative stability of white and rosé wines

In this article we present research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of a new specific inactivated yeast developed for the protection of musts and wines against oxidation.   Introduction White and...