Oenology research

Extraordinary yeasts

Extraordinary yeasts

Local scientists have made a significant breakthrough with regard to the discovery of rare and exceptional yeasts in South African red wines. The extremely sensitive detection methods available nowadays have enabled a team of scientists led by Prof Florian Bauer and...
Breakthrough for analysis of volatile thiols in SA white wines

Breakthrough for analysis of volatile thiols in SA white wines

Volatile thiols play an integral role in the passion fruit, grape fruit and guava aromas of different types of white wines. This is especially true for Sauvignon blanc and possibly Chenin blanc wines. The three most important positive volatile thiols in white wines...
Acetaldehyde in wine

Acetaldehyde in wine

Acetaldehyde (ethanal; C2H4O) is a low molecular weight, flavour compound found in a wide variety of aromatic foods and beverages that have, prior to their final stage of production, undergone a degree of fermentation (McCloskey & Mahaney, 1981; Jackowetz et al.,...