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...
by Charl Theron | 1 Jan, 2019 | Practical in the cellar, Winetech Technical
“Oxygen can make or break a wine.” – Louis Pasteur. Oxygen is an integral part of life and plays an important role in different biological and chemical reactions. Dissolved oxygen is the free molecular oxygen in solution and is expressed as milligram per litre (mg/L),...
by Charl Theron | 1 Dec, 2018 | Practical in the cellar, Winetech Technical
Winemaking is a progressive process and winemakers have to make different decisions in the course thereof until the wine eventually reaches the glass of the consumer. Depending on the wine style and type, this period can last from months to years. The final bottling...
by Charl Theron | 1 Nov, 2018 | Practical in the cellar, Winetech Technical
Alternative oak wood products have been used in cellars since the 1980’s. The cost saving in comparison with new wood barrels is the main reason for its use. If barrels and alternative wood products are, however, objectively compared, the common use of wood as raw...
by Charl Theron | 1 Oct, 2018 | Practical in the cellar, Winetech Technical
Some of the most expensive wines in the world are made from Pinot noir. These wines, however, differ considerably and are usually light in colour with subtle flavours. Pinot noir is also very sensitive for different vine diseases and susceptible to genetic mutations....
by Santi Basson | Practical in the cellar, Practical in the vineyard, Winetech Technical
We all get advice from time to time from colleagues, friends and relatives. Even our children often have something to say about what we should do or not do! But how do we know when to consider someone as a mentor? Pondering this question, it is wise to look at the...
by Charl Theron | 1 Sep, 2018 | Practical in the cellar, Winetech Technical
Wine is a product that is consumed worldwide and, except for certain countries, also produced everywhere. Although the most wine is usually drunk in the country of production, consumer and industry demand exist to export wine to different countries. As a result of...
by Charl Theron | 1 Aug, 2018 | Practical in the cellar, Winetech Technical
The natural characteristics of the bark of the cork oak, Quercus suber, for example its elasticity and neutrality, make it eminently suitable as raw material for bottle closures. The romantics, associated with the sound when a cork is pulled also contribute to the...
by Bernard Mocke | 31 Jul, 2018 | Practical in the cellar, Winetech Technical
The use of wood is an integral part of winemaking, but the implications of using this natural material extend beyond the cellar. By Bernard Mocke The commercialisation of oak barrels started when the Roman armies and traders of old replaced clay amphorae with oak...
by Charl Theron | 1 Jul, 2018 | Practical in the cellar, Winetech Technical
For a long time wood has not been the only material used for barrels, but it has become an integral part of winemaking. The role of wood changed from a container material to a complementary contributor to the flavour and taste of wine. Different types of wood, the...
by Charl Theron | 1 Jun, 2018 | Practical in the cellar, Winetech Technical
Although planned maintenance can lengthen the lifespan of cellar equipment considerably, the capital expenditure planning of cellars still remains one of the most important financial management aspects of wine cellars. Even if maintenance can postpone capital...
by Kevin Schlemmer, CoolCheck | 2 May, 2018 | Blog, Practical in the cellar, Production, Wineland
When it comes to water saving, one of the most underestimated areas is water-cooled chillers. The cooling towers connected to the chillers consume vast amounts of water. It is a common misconception that cooling towers “recycle” the water – the fact is the water is...
