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Latest Articles:

Sensory evaluation of mouthfeel in wine

by Renée Crous, Valeria Panzeri & Hélène Nieuwoudt

Sensory panels often avoid the evaluation of mouthfeel sensations in wine, since it implies (for many non-wine experts) complex, and abstr…

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MEET RUDGER VAN WYK – WINEMAKER AT STARKE-CONDE WINES

Q. When and where were  you born ? 

“ I was born in 1991 in George in the Southern Cape. Not quite in winemaking territory.”

Q. Where did you study and what qualification have you got ? …

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When in Drought

“Rain, rain go away, come again another day”, I remember singing these words as a child, while staring at the drenched playground outside. Thick clouds, the pitter-pattering of rain against the wi…

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Catch a whiff…

The total acidity in wine consists of two main components; non-volatile acid (including malic acid and tartaric acid) and volatile acid (VA). Volatile acid comprises of a group of volatile, organic, s…

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Creating Hybrid Wines True to Style

Over the years, I’ve noticed that it’s easy for wineries to fall subject to – what I like to call – the “ice cream syndrome.” In this case, one varietal wine is made for each wine grape va…

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LOUISE VAN DER WESTHUIZEN – WINEMAKER AT MOUNT VERNON

Q. When and where were you born ? 

With engaging smile “I am just a baby and born a Vaalie ! I was born on 11th June 1991 in Krugersdorp. My folks moved to Cape Town in December 1997, just befo…

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Currently being read

Effect Of Crop Load On Aroma

Published
by New World Wine Maker

We go digging for the definitive answers to the relationship between crop yield and its impact upon your grape...

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Chlorine Use In The Winery

Published
by New World Wine Maker

Chlorine use plays havoc in your winery. The list of no no’s include your choice of cleaning products, cor...

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1 guest user.

Nomacorc has just introduced the first plant-based wine closure that boasts a ZERO carbon footprint, ready for...

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