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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.
Micro agglomeration and bioavailability of sterols – the revolutionary wine yeast protector
Specific research has focused on how sterols influence yeast’s physiological state and metabolism and how it was directly correlated with a secure end of fermentation.
Roodezandt RF – employer involvement establishes leaders
As visitors enter the picturesque village of Robertson, one cannot ignore the prominent house on Voortrekker Street with a Neo-Classical gable and sash windows. The house is home to Roodezandt RF, a cellar with a long, colourful history.
Winery wastewater for irrigation (Part 4): Soil responses
Using winery wastewater for irrigation adds substantial amounts of potassium and sodium to the soil.
Factors influencing knowledge uptake by practitioners – characteristics of the knowledge source
This second blog discusses the characteristics of the knowledge source and how it influences knowledge uptake.
Let nature work for you – employ winter weeds as cover crops
The use of certain winter weeds as cover crops appears to be a pragmatic alternative for cultivation regions with erratic winter rainfall.
Confronting Climate Change
Villiera Wines shares their user experience feedback on the Confronting Climate Change (CCC) carbon calculator.
Wine in a can – rapid determination of a wine’s suitability for canning
A rapid compatibility test has been developed as a useful tool to test the suitability of a wine for canning and long-term storage.
Winery wastewater for irrigation (Part 3): Vineyard catch- and cover crop responses
During wine production, wineries produce large volumes of poor-quality wastewater. This wastewater can be used for irrigation, but this delivers substantial amounts of elements to the soil.
Maintaining barrels for longer use
Barrels are an integral part of winemaking due to the extraction of wood flavours and micro-oxygenation during barrel maturation.
Neethlingshof – a focus on knowledge development
Neethlingshof believes it is important that employees take advantage of all opportunities available in the industry and that knowledge development is an important aspect of the estate’s philosophy.