by OIV | 1 Dec, 2019 | Oenology research, Viticulture research, Winetech Technical
The 17th General Assembly of the International Organisation of Vine and Wine (OIV), which met on 19 July 2019 in Geneva (Switzerland), adopted a total of 18 resolutions. Decisions on viticulture and the environment In the field of viticulture, the OIV adopted...
by Caitlyn McCartney | 1 Nov, 2019 | Oenology research, Winetech Technical
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...
by Florian Bahut, Anthony Silvano, Nathalie Sieczkowski, Christian Coelho, Maria Nikolantonaki, Philippe Schmitt-Kopplin & Régis Gougeon | Oenology research, Winetech Technical
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...
by Astrid Buica, Aléta Bruwer & Wessel du Toit | 1 Oct, 2019 | Oenology research, Winetech Technical
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. This last part of the series focuses on the effects of the nitrogen...
by Susan Janse van Rensburg, Dawie van Velden, Coenie Hattingh, Merlisa Kemp, Mariaan Jaftha, Clint Johannes, Penelope Engel-Hills & Maritha Kotze | Oenology research, Winetech Technical
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...
by Neil Jolly & Valmary van Breda | Oenology research, Winetech Technical
Nine South African Torulaspora delbrueckii yeast strains, a commercial T. delbrueckii strain and a commercial Saccharomyces cerevisiae yeast strain were used for the production of small-scale Chenin blanc and Pinotage wines. Introduction Spontaneous...
by Bernard Mocke | Oenology research, Winetech Technical
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,...
by Carien Coetzee | 1 Sep, 2019 | Oenology research, Winetech Technical
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...
by Sandrine Lecour | Oenology research, Winetech Technical
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...
by Astrid Buica, Aléta Bruwer & Wessel du Toit | Oenology research, Winetech Technical
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...
by Astrid Buica, Aléta Bruwer & Wessel du Toit | 1 Aug, 2019 | Oenology research, Winetech Technical
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...
by Yu Gao, Melané Vivier & John Moore | Oenology research, Winetech Technical
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...
