by Charl Theron | 1 Nov, 2019 | Practical in the cellar, Practical in the vineyard, Winetech Technical
The sustainability of our planet is endangered by a variety of different irresponsible actions. The responsibility of cellars in this regard is consequently not only limited to the processes and procedures that are implemented to confirm their environmental awareness,...
by Charl Theron | 1 Oct, 2019 | Practical in the cellar, Winetech Technical
The international consumption of rosé wines has increased by 8% over the past 10 years. France is presently producing almost a third of it. The Provence province in south-east France produces 42% of it. Producers have also learned that consumers require more vegan or...
by Kachné Ross | Development and Transformation, Practical in the cellar, Practical in the vineyard, Wineland, Winetech Technical
In the wine industry, a number of representative organisations and entities focus on the promotion of the industry among specific interest groups. One of the priorities in the learning and development strategy is to register Winetech with the South African...
by Charl Theron | 1 Sep, 2019 | Practical in the cellar, Winetech Technical
The clarification of juice prior to the alcoholic fermentation of white wines is actually a standard procedure in white wine making. It can however be executed in different ways. The different methods have different advantages and disadvantages. Flotation has however...
by Charl Theron | 1 Aug, 2019 | Practical in the cellar, Winetech Technical
Tartaric acid is not only one of the major fixed acids in grapes, but also plays a role in the composition and taste of wine. As result of its different forms in wine it also influences the pH and cold stability of wine. The Australian Wine Research Institute (AWRI)...
by Charl Theron | 1 Jul, 2019 | Practical in the cellar, Winetech Technical
Ellagitannins are hydrolysable tannins, which do not occur naturally in grapes. It is however the tannins, which are mostly allowed as legal additives during winemaking. The ellagitannins, which occur in wine are extracted from wooden barrels or added as legal...
by Charl Theron | 1 Jun, 2019 | Practical in the cellar, Winetech Technical
Wooden barrels in different forms and sizes are used for a variety of beverages like wine, beer, brandy, Cognac and whisk(e)y. It is also used for food like pickled products and balsamic vinegar. Depending on the nature and composition of the products, the influence...
by Charl Theron | 1 May, 2019 | Practical in the cellar, Winetech Technical
The harvest is the climax of all winemakers’ lives. Late and some sleepless nights typify this time of the year. Grapes must be monitored, juice prepared for fermentation, yeast cultures prepared and the alcoholic fermentation must be monitored and managed. The birth...
by Santi Basson | Development and Transformation, Practical in the cellar, Winetech Technical
South African cellars are increasingly motivated and encouraged to develop the skills and knowledge of cellar assistants. Although this might appear not to be problematic, transfer of knowledge and the development of skills are far more challenging than many in the...
by Charl Theron | 1 Apr, 2019 | Practical in the cellar, Winetech Technical
Alcoholic fermentation is the backbone of winemaking. It therefore follows that all processes, physical factors and components of the process will have an influence on the result of the fermentation. Whether stems are absent or not during fermentation is one of these...
by Charl Theron | 1 Mar, 2019 | Practical in the cellar, Winetech Technical
The demographic age profile of consumers of different generations is divided according to their birth dates. Consumers born since World War Two are classified as “Baby Boomers” (middle 1940s to middle 1960s), “Generation X” (middle 1960s to early 1980s), “Generation...
by Charl Theron | 1 Feb, 2019 | Practical in the cellar, Winetech Technical
Bottling is the last stage where oxygen can be dissolved in wine, causing negative quality characteristics, before the wine reaches the consumer. The possibility of oxygen absorption in wine exists during each process of bottling. Seeing that bottling usually takes...
