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,...
In a recently published study researchers evaluated the sequential inoculation of two yeast species compared to one and the effect it had on wine chemistry. Introduction Previous studies have shown that fermenting juice with indigenous yeast can potentially...
We discuss here how the presence of melatonin in wine may contribute to the cardioprotective health benefit of chronic and moderate consumption of wine. A bit of history Wine is the oldest documented human made medicine, with Sumerian’s tablets and papyri from...
In this three part series, we explore some fundamental aspects of sulphur and nitrogen foliar fertilisation and the chemical and sensory results of a recent project that took place in South Africa. Part 2 of the series focuses on the effects of the nitrogen and...
In this three part series, we explore some fundamental aspects of sulphur and nitrogen foliar fertilisation and the chemical and sensory results of a recent project that took place in South Africa. Foliar fertilisation and wine aroma Vine nutrition plays a...
Exploring the secret ingredients in wine enzyme mixes and cocktails. Introduction Wine grapes need to be macerated to extract juice and the key ingredients, such as pigments and tannins, in order to craft wines effectively. This is particularly important in red...
by Heinrich du Plessis, Maret du Toit, Hélène Nieuwoudt, Marieta van der Rijst, Martin Kidd & Neil Jolly | Oenology research, Winetech Technical
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...
Improving consistency from the grape to the glass; from the vineyard to the wine. Introduction Vineyards are complex variable systems and perennial crops change from season to season. In any vineyard you have variability from soil and geography; you also have...
During alcoholic fermentation of grape must, the metabolic activity of Saccharomyces cerevisiae leads to a range of compounds, some of which enhance tropical fruit aroma, e.g. volatile thiols. Introduction Two thiols in particular, namely 3-mercaptohexanol...
Due to the complexity of the grape juice matrix and the increasing consumer demand for quality wines, monitoring the grape juice composition becomes essential. Yeast assimilable nitrogen (YAN), a critical component of the grape juice matrix, is, however, often...
This study aimed to investigate how well cultivars could be predicted based on their amino acid profile, regardless of origin or vintage. The amino acid results obtained from the survey of 738 grape must samples (2016 and 2017 harvests) were presented in Part 1, while...
This study demonstrated the different effects of the same amount of smoke on different grape varieties. Introduction It is well-documented that wines made from grapes that were exposed to smoke from bushfires can contain smoky and ashy characteristics.1 These...
