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...
by Charl Theron | 1 May, 2018 | Practical in the cellar, Winetech Technical
The use of thermovinification to prevent the negative results of rotten or unripe red grapes has also been applied in South Africa since the seventies. The primary aim was to shorten the period of skin maceration and prevent potential browning as result of rotten...
by Charl Theron | 1 Apr, 2018 | Practical in the cellar, Winetech Technical
The perception of the ordinary wine consumer and winemakers differs considerably with regard to blends. While the consumer often sees it as wines that are made from different varietal wines and a specific cultivar designation cannot be attributed to it, practical wine...
by Charl Theron | 1 Mar, 2018 | Practical in the cellar, Winetech Technical
Different factors play a very important role in the character that barrels impart to wine. Irrespective of the wine as such, the wood type, species, grain, origin of the wood and different wood treatments like the drying and toasting method or level play decisive...
by Santi Basson | 1 Feb, 2018 | Practical in the cellar, Winetech Technical
It is increasingly clear that there is a serious need for the transfer of practical, general knowledge to cellar workers. The Winetech study groups aim to transfer knowledge in a holistic manner and to increase productivity amongst cellar workers. Closer contact with...
