Practical in the cellar
The trend of natural winemaking
When Noah accidentally brought disgrace upon himself, experiencing that the fermentation of grape juice delivers a...
The impact of cross-flow filtration on wine filterability
Cross-flow filtration or tangential flow filtration has become popular among winemakers. It offers single-pass...
Uncertain times are a constant – be flexible and adaptable
Now more than ever before, leaders in South Africa are facing rapid change which has become the norm. Adaptable...
Making a Top 10 Merlot – to cold soak or not
The start of any great wine is in the vineyard, the specific terroir coupled with the specific viticultural...
Bentonite and laccase – a doomed attraction
If you think that laccase can be removed from juice by bentonite, then the (rotten) joke’s on you. This stubborn...
The past, present and future of sulphur dioxide
It is known that the main purpose of sulphur dioxide in winemaking is its microbiological control and protection...
Filtration choices
Consumers do not like bottled wines containing hazes, turbidity, sediments or crystals; as such processes need to...
Preventing pinking during harvest
Pinking, or the appearance of abnormal pink colouring in white wines, is a frequent fault in varieties such as...
Free sulphur dioxide management in barrels
Sulphur dioxide and barrels are both integral to winemaking, although their purposes are entirely different....
Hot vineyards not that “VA VA” Voom after all
The Cambridge Dictionary’s definition of Va Va Voom is the quality of being exciting, attractive, or full of...
Modern amphorae and oak barrels
Modern amphorae differ considerably from ancient ones. They have similar oxygen transfer rates as barrels and are...
Carbonic maceration
Carbonic maceration is the storage of whole grape bunches in an inert atmosphere of carbon dioxide. The carbon...
