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...
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....
