Oenology Research
Cultural insights in wine aroma descriptions in South Africa, France and Portugal
The centuries-long enjoyment of wine has shaped our national cultural practices and social norms around its...
Sunscreen for Sauvignon blanc
Abstract Kaolin is a chemical reflectant that has the potential to significantly reduce berry temperature, sunburn...
Stirring things up – Sauvignon blanc juice stabulation
What is stabulation? During “normal” winemaking practices, the juice lees (solids) are removed from the juice after...
Vine and wine innovation watch: The use of carrageenan in calcium tartrate and protein stabilisation of wines
Introduction Calcium-induced instability has emerged as a significant problem in bottled wines due to compositional...
Plant-based proteins in oenology
The use of proteins in winemaking About two thousand years ago, the Romans transformed wine from a drink for a...
Towards a circular economy in winemaking – re-utilisation of yeast lees
Environmental sustainability and the circular economy are gaining importance in agricultural industries globally....
Vine and wine innovation watch: Electronic noses
Introduction Recent research has revealed the profound significance of our olfactory abilities, challenging the...
Calcium tartrate instability
Calcium-induced instability is a most insidious problem in bottled wines mainly due to the unpredictable and slow...
Yeast cell density and the effect on volatile thiol formation
Abstract A recent study investigated the effect of varying the yeast population at the time of inoculation and how...
Bioprotection as an alternative to sulphur dioxide in the pre-fermentation phase
Additives have been used in the food industry for many years to prevent spoilage and extend shelf life. These...
Hydrogen sulphide formation in canned wines – the role of liners and wine composition
Introduction Hydrogen sulphide formation in canned wines is probably the main challenge posed by the aluminium...
The significance of the H2S-C6 pathway for volatile thiol production
The significance of the H2S-C6 pathway was tested by monitoring the initial stages of fermentation using a defined...
