Practical in the cellar
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Factors influencing knowledge uptake by practitioners – the nature of the knowledge transfer channel
This fourth and final blog discusses the influence of the knowledge transfer channel.
Factors that affect alcoholic fermentation
The alcoholic fermentation of grape juice is affected by the yeast strain, sugar concentration, alcohol concentration, fermentation temperature, presence of oxygen, concentration of assimilable nitrogen, vitamins and minerals, survival factors, preservatives, carbon dioxide and volatile acidity.
La Bri – transfer of knowledge promotes positive self-esteem
The Huguenot refugee Jacques de Villiers, also known as Jacob, called his farm La Bri, which may have been derived from the French word, l’abri, meaning “shelter”.
Cellar Assistants’ Programme – information days and senior cellar assistants’ workshops add value
This programme is known for the considerable contribution made to knowledge transfer to cellar assistants and aims to address knowledge transfer practically and holistically.
Factors influencing knowledge uptake by practitioners – characteristics of the knowledge
This blog discusses the characteristics of the knowledge itself and how it can influence knowledge uptake.
Natural alternatives for sulphur dioxide
Sulphur dioxide was already used by the Romans and remains the most general additive in winemaking.
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