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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.
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.
A rapid compatibility test has been developed as a useful tool to test the suitability of a wine for canning and long-term storage.
A recent study investigated the aromatic losses due to volatilisation and the potential repurposing of the lost fermentation by-products of a Sauvignon blanc wine.
Nitrogen is a key element necessary for synthesising amino acids, nucleic acids, vitamins and various other compounds in living organisms, including wine yeasts.
This article will provide an overview of the current research on minerality in wine, highlighting the factors that influence it and the need for further investigation to understand its true nature.
A recent study aimed to investigate the effect of light exposure on the chemical composition and sensory perception of a bottled Sauvignon blanc wine.
It is important for winemakers to understand the factors contributing to lipid deficiency in grape juice and solutions to circumvent this.
A novel method enables efficient protein stabilisation using less bentonite than traditional fining and is likely to reduce the impact on wine quality and sensory properties.
It has become common practice to acidify musts, often with tartaric acid, but now there is a biological/non-chemical alternative with Level2 Laktia™.
Here is some useful information on preventing thiamine deficiencies from slowing your fermentations.
The news is out. A unique global conference dedicated to the noble grape variety Chenin blanc takes place in November in Stellenbosch.