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CLICK HERE TO READ ARTICLECan this be? The saying goes an apple a day keeps the doctor away, but it seems that red wine can do the same thing. The French are certainly benefitting from this phenomenon. Read here how your favourite social past time can actually benefit your health. Santé!!!

READ ALL ABOUT POLYPHENOLS

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CLICK HERE TO READ ARTICLE An illuminating download of bentonite information and facts so comprehensive that you could well be making your best wines ever, by this evening!… Read on to find out what the experts have to say!

MAXIMISE YOUR WINE

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CLICK HERE TO READ ARTICLE There's a new kid on the block for varietal identification, according to the AWRI. It's called haze-forming proteins and it holds the promise to differentiate by fingerprinting grape juices!

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Seriously, grape maturity and colour is critical to wine quality, right? But, detecting these is like understanding teenagers: too complex and too many variables. But, what if an electronic nose could do the trick? Aha, read on!

THE 2nd OF A TWO-PART SERIES


  CURRENT ARTICLES:
  (Scroll down for Archived Articles)
- POLYPHENOLS IN RED WINE
- BENTONITE TREATMENT
- PROTEIN FINGERPRINTING
- ELECTRONIC NOSE RESEARCH 2
- ELECTRONIC NOSE EVALUATION 1
- HEAVY METALS IN WINE
- OXYGEN & RED WINE - AWRI
- OAK CHIPS AND WINE FLAVOUR
- RED WINE CLONES
- Sequencing Wine Yeast - AWRI
- AUSTRALIA '09 HARVEST REPORT
- MÉTHODE CHAMPENOISE - PART 4
- MÉTHODE CHAMPENOISE - PART 3
- SOUTH AFRICA HARVEST 2009
- MÉTHODE CHAMPENOISE - PART 2
- MÉTHODE CHAMPENOISE - PART 1
- TARTRATE STABILISATION
- SA WINE - CLIMATE REPORT
- BRETTANOMYCES RESEARCH ...
- ENERGY USE: THE WINE INDUSTRY
- SUSTAINABLE WINERY EXPANSION
- WINE YEAST NUTRIENTS 101
- CHASING WINE AROMA
- GLUTATHIONE & WINE LONGEVITY
- Enhancement of Sav. Blanc ...
- AWRI ETHANOL STRESS REPORT
- YEAST LEES CONTACT
- WINE LONGEVITY AND AROMA
- UPDATE HERBACEOUSNESS IN ...
- AUSTRALIA 08 HARVEST REPORT
- LESS ALCOHOL PER BOTTLE
- SOUTH AFRICA 08 HARVEST
- FLOTATION TECHNIQUES
- AWRI NITROGEN REPORT
- ENOLOGICAL TANNINS
- CO-INOCULATION OF WINE YEAS..
- RED WINE EXTRACTION PRIMER
- SUCCINIC ACID
- IS YEAST BOOSTING ALCOHOL ...
- HOW TO AVOID STUCK FERMEN...
- HOW TO TREAT STUCK FERMEN...
- HOW TO RESTART STUCK FERM...
- PROBLEM FERMENTATIONS
- Sulfur-Like Off Odors in Wine 2
- Sulfur-Like Off Odors in Wine 1
- GERMANY 2007 HARVEST REPORT
- HACCP-Like Plans For Wineries
- Spain 2007 Grape Harvest Report
- Micro-Oxygenation In SA Wine 2
- Producing A Healthy Fermentation
- Micro-Oxygenation In SA Wine 1
- Benefits Of Enzymes In Red Wines
- Components Red Wine Mouthfeel
- NEW ZEALAND 2007 HARVEST
- CALIFORNIA WINE INDUSTRY ...
- HERBACEOUS CHARACTER IN ...
- SOUTH AFRICA 2007 HARVEST
- AUSTRALIA 2007 HARVEST
- BACTERIA AND WINE QUALITY!
- WINES FROM REVERSE OSMOSIS!
- Measuring Sugar Content Properly
- FOCUS ON ROSÉ
- THINK PINK, DRINK ROSÉ
- VOLATILE SULPHUR COMPOUNDS

 MLF SERIES
- MLF: ENVIRONMENTAL FACTORS!
- THE MICROBIOLOGY OF MLF!
- MLF: ORGANOLEPTIC DEFECTS!
- MLF: MANAGING MLF IN WINE!
- MLF: Optimise Commercial Strains!
- MLF: HISTORY OF MLB IN WINE!
- MLF: MONITORING!
- MLF: THE CHEMISTRY!
- MLF: WHEN TO ADD!
- MLF: NUTRITIONAL REQUIREMENTS
- MLF: TROUBLESHOOTING GUIDE

 WineLand (Wynboer) Series
- BRETT TEST WITHIN 3 HOURS
- THE FRENCH PARADOX
- MOURVADRE BLENDS IN ...
- ASCORBIC ACID IN WINE
- ADDING LEGS TO YOUR BARRELS
- THE USE OF ELECTRODIALYSIS
- OXYGEN IN WINEMAKING: PART 2
- OXYGEN IN WINEMAKING: PART 1
- Glucose:Fructose Ratio of Grapes
- A NEW SPIN TO LOW ALCOHOL
- Are SO2's Days Numbered?
- The Conservation Case for Cork
- Brettanomyces / Dekkera: PART 2
- Brettanomyces / Dekkera: PART 1

  Aroma Series
  By IS Pretorius, JH Swiegers ...
- OPENING NEW AROMA AVENUES: 1
- OPENING NEW AROMA AVENUES: 2
- OPENING NEW AROMA AVENUES: 3
- OPENING NEW AROMA AVENUES: 4
- OPENING NEW AROMA AVENUES: 5
- OPENING NEW AROMA AVENUES: 6
- OPENING NEW AROMA AVENUES: 7
- OPENING NEW AROMA AVENUES: 8

  ARCHIVED ARTICLES:

  Tailoring Wine Yeasts
  (By Professor Isak Pretorius)
- TAILORING WINE YEASTS: PART 1
- TAILORING WINE YEASTS: PART 2
- TAILORING WINE YEASTS: PART 3
- TAILORING WINE YEASTS: PART 4


  Acetic Acid Bacteria Series
  (By Wessel du Toit)
- ACETIC ACID BACTERIA: 1
- ACETIC ACID BACTERIA: 2
- ACETIC ACID BACTERIA: 3
- ACETIC ACID BACTERIA: 4

  Yeast Diversity Series
  (By Professor Isak Pretorius)
- YEAST DIVERSITY
- YEAST TAXONOMY
- YEAST ECOLOGY
- YEAST STARTER CULTURES

  Biodynamics Series
  (By Jamie Goode)
- 1: Introduction
- 2: Who is doing it?
- 3: Are you certifiable?
- 4: An audience with Nicolas Joly
- 5: Biodynamics in the new world
- 6: The consultants
- 7: Mainstream science

  Technical Articles
- WHITE BORDEAUX!
- ETHYL CARBAMATE
- MUSCADET!
- Grape Varieties Of The Future?
- EFFECT - CROP LOAD ON AROMA
- SENSORY ANALYSIS OF WINE
- Sav. Blanc Aroma
- EU ENZYME LEGISLATION
- OAK & IT'S ALTERNATIVES: 2
- OAK & IT'S ALTERNATIVES: 1
- US LABELLING LAWS
- CORK TAINT!
- BIOGENIC AMINES
- IN-DEPTH: S. CEREVISIAE
- CORK & MOULDY OFF-FLAVOURS
- WINE REDUCTION!
- PYRAZINES: A SCHOLARLY ...
- AS ALCOHOL LEVELS SOAR ...
- HYBRID WINE YEASTS
- WHAT IS NATURALNESS IN WINE?
- VINE ROOT STUDIES
- SCREWCAP VS THE CORK
- TANNINS: HOT NEW DATA
- CABERNET SAUVIGNON AROMA
- OZONE IN WINERIES: PART 2
- OZONE IN WINERIES: PART 1
- AN END TO CORKED WINES?
- Shiraz Aroma Components
- DOUBLE IMMOBILIZED YEAST
- Low Temp Fermentation: 3
- Low Temp Fermentation: 2
- Low Temp Fermentation: 1
- PARKER PREDICTS THE FUTURE!
- CHARDONNAY AROMA
- VOLATILE ACIDITY IN WINES
- WINEMAKING - LATEST FASHION
- FREE FERMENTATION CHARTS!
- Wood Contact Yields Complexity
- Brett Effects on Pinot Noir
- MICRO-OXYGENATION!
- GRAPE COLOUR - WINE QUALITY
- LACTONES IN WINE
- BRETT THE BRAT!
- Sulphur-Containing Components
- TERROIR
- US WINE GLUT!
- Nitrogen-Containing Components
- Ethyl Carbamate in alcoholic
- BRETTANOMYCES
- TANNINS DURING RED WINE ...
- CAROTENOIDS - PRECURSORS ...
- PICTURING WINE - PART TWO!
- PICTURING WINE - PART ONE!
- OPTIMUM RIPENESS - CRUCUAL ...
- MASTE YOUR WINES' AROMA
- LACTOBACILLUS - STUCK FER...
- LYSOZYMES
- STUCK FERMENTATIONS
- OCHRATOXIN
- Proving Authenticity of wine: 2
- Proving Authenticity of wine: 1
- SULPHUR DIOXIDE AND PH
- IMPROVE CHARACTER; EXPAND ...
- THE LIFE OF CHENIN BLANC
- SAUVIGNON BLANC
- Tailoring Designer Genes
- LACTIC ACID BACTERIA
- CORK WINE BOTTLE CLOSURES - 2
- CORK WINE BOTTLE CLOSURES - 1
- IS THERE LIFE AFTER BOTRYTIS?
- YEAST NUTRIENT MANAGEMENT
- MICRO-OXYGENATION IN WINE
- Origins Of Acetic Acid in Wine


 
 
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