Bentonite is most probably one of the additives used most generally during winemaking. It can be used together with other fining agents for the clarification of juice or wine, but is mainly used for the protein stabilisation of white wine. Its use has however certain...
Brett has become a fashion word in the wine industry. Although it causes typical off-flavours, other wine faults that are not caused by it are also sometimes attributed to it. It applies especially when some wine writers are looking for descriptive terms to evaluate a...
Who did what? Australian researchers found that acrylic-acid-based plasma polymer coated magnetic nanoparticles can effectively protein stabilise white wines. Why was this investigated? Currently mostly white wines are treated with bentonite before bottling....
Phenolic compounds occur widely in nature. As result of the colour and astringency of red wines everybody is aware of the role of phenols. It can however also play an important role in the colour and quality of white wines. Phenolic compounds are characterised by a...
Botha Cellar is situated near the Waaihoek Mountains on the Ceres road, approximately twenty minutes from Worcester. This cellar processes annually large volumes of wine with the assistance of twelve permanently employed cellar assistants. During the annual harvest,...
Riebeek Valley Wine Company is synonymous with quality wines, with a firm commitment to the development of cellar assistants’ knowledge. The cellar team at Riebeek Valley Wine Company. According Alecia Boshoff, chief winemaker, trained cellar assistants...
Stainless steel is the most popular material for the production of equipment in wine cellars and the beverage industry. It is especially the ease of cleaning and its inert properties that are responsible for its popularity. Its chemical composition and structure can...
What is KPA? Potassium polyaspartate (KPA) is an approved wine additive (OIV-OENO 543-2017). It is commercially produced from aspartic acid, an amino acid that naturally occurs in grape juice and wine. What is KPA used for? It is added to protein stable,...
The local supply of electricity stumbles from one failure to another. Load shedding has become a reality in South Africa, but unfortunately not even the supplier knows when it will be implemented. The energy bill of cellars has multiplied over recent years and...
Fairview Estate, well-known estate in Suider Paarl, follows a holistic approach to ensure employees’ well-being, with a focus on the advancement of good, sustainable practices. Successful transfer of information about health, nutrition, exercise, and financial...
Robertson was established during the 19th century, with the first plots allocated and laid out on the farm Over Roodezandt. Today, the name of the farm is reflected in Roodezandt Winery, which is prominently situated in Voortrekker Street. Back: Deon Tiemie,...
Winemakers are increasingly using phenol data of the vineyard and cellar to manage the colour and tannins in order to improve the general quality of their wines. By means of analyses and consultation more data becomes available. Phenols are chemical compounds, which...
The conversion of sugar to alcohol by yeasts is the most essential reaction during winemaking, without which wine cannot be produced. The sugar concentration not only plays a role in the eventual alcohol concentration of the wine, but also in the balance and style of...
Backsberg Estate, one of the oldest cellars in the Paarl area, is a regular participant of the Winetech study groups since 2007. The estate believes in the development of cellar assistants’ knowledge with relevant training and skills development programmes. Alicia...
Morgenster, outside Somerset West, is a family business with a commitment to quality and a passion to inspire people. This estate has been a regular participant of the Winetech study groups and Winetech workshops for senior cellar assistants over the past few years....
The reasons for sluggish or stuck fermentations have historically been attributed to viticultural or cellar aspects. Viticultural aspects include crop size, sugar concentration of the grapes, yeast nutrient concentration and spray residues, while the choice of yeast...
There is a serious need for transfer of knowledge and technology to all cellar assistants in the wine industry, as many cellar assistants have a lack of general knowledge regarding winemaking processes. The solution to these challenges might be found in participating...
As the primary source of wine, the quality of grapes play a crucial role. Vineyard management is its first step, but climatic factors, vine diseases and the harvest method that is used, can cause that the grape quality is not uniform when it is delivered at the...