Yield is a primary objective in the industry and can be maximised by trellising systems. Besides yield per vine, synthesis and further evolution of...
Trellis effects on wine composition (Part 2): Aroma
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Article Archive
Can yeast selection and fermentation temperature reduce the haze-forming proteins in Sauvignon blanc?
Introduction Pathogenesis-related (PR) proteins are the proteins responsible for hazes and sediments in wine. They are derived from the grape berry...
Trellis effects on wine composition (Part 1): Background
Trellising systems are driving the mechanisms that alter canopy microclimates, consequently affecting yield and quality of grapes. ...
Terpenoid analysis in wine
Better, faster, more – for wine aroma analysis. Terpenoids and wine aroma Wine aroma is due to a variety of compounds whose origin range from...
Grape seed powder to improve heat stability in Sauvignon blanc wines – effectiveness and sensory impact
Grape seeds are natural by-products of winemaking and are usually discarded after the separation of the solids from the juice. However, in a quest...
Viticulture research turns over a new leaf
The launch of the Welgevallen Training and Research Vineyards inaugurates a new era in viticulture and oenology research and training in South Africa. The vineyards will offer students and researchers throughout the industry access to world-class facilities.
Is there a link between coffee aroma perception and the level of FMT in Pinotage wines?
Over the years, Pinotage has found its way into the South African and international market. Whether you like this style or not, coffee Pinotage is a...
Enhancing volatile thiols through ultrasound
The impact of ultrasound applied during pre-fermentation maceration leads to the breakage of cell walls, which facilitates the release and...
Can malolactic fermentation enhance volatile phenol production by Brettanomyces?
The short answer Yes, it can. Researchers from Oregon State University found that the choice of malolactic fermentation (MLF) starter culture can...
How volatile fatty acids and sulphurous compounds impact on key aromas
This is the final article in a series of three which covers the fungal and bacterial origins of wine aromas. These articles detail esters,...
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