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The management of barrel storage rooms is intended to create a stable and controlled environment for wine to age. This article provides a few of the most important guidelines to be followed.
Winemakers in the industry were consulted to point out the most common mistakes that can occur in and around cellars. Here are a few guidelines to avoid some of these problems.
Winemakers in the industry were consulted to point out the most common mistakes that can occur in and around cellars. Here are a few guidelines to avoid some of these problems.
Feedback from cellars confirmed a need for developing practical, general knowledge of cellar assistants, which will add value to careers. The 2024 Cellar Assistants’ Programme aims to address this need and to contribute to knowledge transfer practically and holistically.
This article provides the main guidelines for the orderly management of a cellar chemical store.
The 2024 Confronting Climate Change industry benchmark process builds on 2022 - 2023 datasets and provides a meaningful platform for the South African fruit and wine industries to improve their understanding of the use of fossil fuel-based resources and to reduce emissions over time.
This article presents the e-aphrom’s working principle and interface and provides an example of the device’s application in a real scenario.
Several guidelines have to be followed to ensure that additives and processing aids are correctly added to grapes, juice, fermenting must and wine, in order for these products to work optimally.
The correct handling of wine hoses is critical, because it can affect the quality of wine.
Have you ever wondered what gives your favourite bottle of wine its distinct character? Part of the answer lies in a world invisible to the naked eye, but crucially helping to shape the taste and quality of wines: the microbiome.
The Cellar Assistants’ Programme will host information days and workshops in 2024 in the participating districts.
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.