Read Technical
More results...
The influence of consumers’ preferences on the wood character of wine
Wood barrels were initially used as containers and for transporting wine until winemakers realised that the extraction and porosity of wood contribute to the style and quality of wines.
Opstal Estate – rock-solid between the Slanghoek and Badsberg Mountains
In 1847, the farm De Opstal bij de Fonteine was granted to Jan Coenraad Rossouw, and the name indicates that the farmhouse (opstal) might have been the first homestead in the valley at the time.
Carbon Heroes
By joining Carbon Heroes, you can showcase your dedication to sustainability and carbon emission reductions.
Mapping individual vines using drone imagery
This study proposes a new method of creating precision input data for precision viticulture and autonomous farming applications using remote sensing.
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.
The significance of the H2S-C6 pathway for volatile thiol production
In this study, the significance of the H2S-C6 pathway was tested by monitoring the initial stages of fermentation using a synthetic grape medium with known composition and various laboratory and commercial yeast strains.
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.
The effect of mountainous terrains on cold-unit accumulation
The phenomenon where vineyards bud poorly and/or unevenly in certain areas, with other areas performing well, has puzzled viticulturists for many years.
Winery wastewater for irrigation (Part 5): Grapevine and wine responses
Where wineries are surrounded by vineyards, diluted winery wastewater could be used as an alternative source of water for irrigation rather than water from natural resources.
RUBY – expressing thiols in red wine through an innovative yeast selection
The importance of thiols in whites is well described, but their role in red wine aromatic profile is largely underestimated, but seems to be an important contributor of the intensity and diversity.