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...
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...
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,...
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...
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....
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...
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...
L. thermotolerans contributes to the production of wines with enhanced mouthfeel, floral notes, fruitiness and freshness. Current and previous names Lachancea thermotolerans is the...
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. ...
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....
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...
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...
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...
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...
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...