by Heinrich du Plessis, Maret du Toit, Justin Hoff, Rodney Hart, Bongani Ndimba & Neil Jolly | 1 Nov, 2018 | Oenology research, Winetech Technical
The objectives of this study were to characterise strains from seven non-Saccharomyces species, investigate their use in wine production, and evaluate their compatibility with lactic acid bacteria (LAB). Introduction Yeasts play a key role in wine production. They...
by Astrid Buica & Valeria Panzeri | 1 Oct, 2018 | Oenology research, Winetech Technical
In this experiment, we focused on both sensory and chemistry evaluation of very young Chenin blanc wines. On the chemistry side, 3MH and 3MHA were measured. On the sensory side, attributes from the labels and tasting sheets of the wines were compared to those...
by Rodney Hart, Bongani Ndimba & Neil Jolly | Oenology research, Winetech Technical
The aim of this study3 was to select and evaluate naturally bred Saccharomyces cerevisiae intra-genus hybrids for the production of wine with enhanced fruity and tropical fruit aromas, but low volatile acidity levels.3 Introduction Sauvignon blanc wine aroma is...
by Lorren de Kock | 1 Sep, 2018 | Oenology research, Viticulture research, Winetech Technical
In South Africa and globally there is increasing pressure from retailers and consumers for the disclosure of carbon emissions of the products that they purchase. Introduction It is important for South African fruit and wine producers to comply with the market...
by Astrid Buica, Carien Coetzee, Alex Schulze, Lucky Mokwena & Wessel du Toit | Oenology research, Winetech Technical
Thiols are recognised as character impact compounds with typical sensory attributes, such as “passionfruit”, “grapefruit”, “tomato leaf” and “gooseberry”, depending on the level at which they are present. Introduction In the field of science and technology, we are...
by Gabriella Petrovic & Astrid Buica | Oenology research, Winetech Technical
Due to the complexity of grape juice and yeast metabolism, it must be understood that a generalisation of the optimal concentration and composition of YAN cannot be made. Therefore, based on the trends currently observed in research, this article serves to present the...
by Gabriella Petrovic & Astrid Buica | 1 Aug, 2018 | Oenology research, Winetech Technical
YAN surveys carried out in different regions of the world have frequently reported that a large percentage of the sampled musts are nitrogen-deficient and thus, YAN is the grape-must factor most often suspected as the cause for problematic fermentations. Therefore,...
by Anél Blignaut | Oenology research, Viticulture research, Winetech Technical
To effectively realise and respond to the opportunities and challenges posed by climate change, the Confronting Climate Change (CCC) Project was started in 2009 as a strategic cross-industry initiative aimed at supporting the South African fruit and wine sectors’...
by Nongcebo Langa & Marianne McKay | 1 Jul, 2018 | Oenology research, Winetech Technical
An alternative strategy for winemaking from smoke-affected grapes. Please excuse the poetic licence used in Mr Shakespeare’s quote above, but the point needs to be made strongly. If smoke-affected wine is bottled as soon as possible and marketed for early release,...
by Astrid Buica, Jeanne Brand & Christine Wilson | Oenology research, Winetech Technical
In this study, 65 commercial dry South African Chenin blanc wines were analysed for their thiol concentrations. Trend exploration The analysis of the 65 commercially-available dry South African Chenin blanc wines yielded important information regarding the thiol...
by Astrid Buica, Jeanne Brand & Christine Wilson | 1 Jun, 2018 | Oenology research, Winetech Technical
In this study, 65 commercial dry South African Chenin blanc wines were analysed for their thiol concentrations. Introduction The importance of thiols to Sauvignon blanc wines around the world has been established and, in recent years, investigations have extended to...
by Jorisna Bonthuys | 11 May, 2018 | News, Oenology research, Wineland, Winetech Technical
Why does wine smell like ‘wine’? This question may appear straightforward, yet the answer has remained unexamined for decades in wine research. Now Dr Samantha Fairbairn has come up with an answer. Dr Fairbairn recently received her PhD (Wine Biotechnology) in the...
