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Latest Articles:

Minimizing Spoilage of Wines in Barrel

By: Denise M. Gardner

The use of oak in the winery offers many options from winemakers.  With today’s availability of various oak products (i.e., chips, staves, powders), winemakers have more ch…

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Meet Annamarie Fourie – Winemaker at Holden Manz

Q. Where and when were you born ?

“Born in in Vredendal in May 1981, My folks were living in Saldanha at the time.”

Q. Where did you study ? 

“I obtained a B-Agri at Elsenberg  in 20…

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Dry eyes, full hearts

Drought has been the talk of the town for some time now. Unsurprising that when one of the most vital resources of all biological and mechanical activity goes missing, so too does any state of calm. I…

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Carbonation and the pain of Champagne

By Erika Szymanski of The Winoscope

Sparkling wine – or beer, or soda, or seltzer* – triggers an unmistakable set of sensations, addictive or repellent depending on your predilection. But is th…

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Irene Waller General Manager and Winemaker at La Bri

Q When and where were you born ?

“I was born in Cape Town at the Kingsbury Maternity hospital in Claremont in June 1968.”

Q Where did you study and what qualifications do you have ?

“…

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Wine of Origin: Mars

With tickets on the shuttle almost being sold already, the world is making quite a fuss about colonising the red planet next door. The major motion picture, The Martian, has left us to believe that is…

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Currently being read

Oxygen In Winemaking: Part 2

Published
by New World Wine Maker

We go on a scholarly look-see to learn how metabolism's numero uno player can make or break you, your wine's q...

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Urea is the main precursor of ethyl ("carcinogenic") carbamate and its formation in wine is dependent on numer...

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1 guest user.

Who knew that a ‘defective’ by-product of fermentation can contribute to flavour, colour, texture and arom...

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