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Latest Articles:

Going Ape for the Non-sulphur Grape

It’s in everything, from jam to fruit juice. Sulphur, as a simple molecule, is seriously abundant. Some people even refer to humans as sulphur-DNA based life, owing to the glue-like role it plays in k…

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Reviewing YAN and Hydrogen Sulfide: Part 2

By: Denise M. Gardner

In a previous post, we discussed ways in which nutrient management during primary fermentation can affect hydrogen sulfide formation and the overall “health” of the wine.…

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CHRISTO LE RICHE – WINEMAKER AT LE RICHE WINES

Q. Where and when were you born ?

“I was born in Belleville on 31st July 1984.”

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

“I studied at University of Stellenbosch wh…

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Supermarket Saves

Have you ever experienced that immensely overwhelming feeling of exponential confusion when standing in the wine aisle at your local supermarket? Yeah, me too. The kaleidoscope of labels, hieroglyphic…

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Reviewing YAN and Hydrogen Sulfide: Part 1

By: Denise M. Gardner

Yeast assimilible nitrogen (YAN) is the sum of the amino acid and ammonium concentrations available in the grape juice at the start of fermentation.  Typically, the amino aci…

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Meet Pierre Wahl – Winemaker Rijks

Q. When and where were you born ? 

“Port Elizabeth on 24th March 1974.”

Q. Rather  unique place for a winemaker to come from ?

“Yea, I know that Bruwer Raats was born there but did…

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Germany 2007 Harvest Report

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Minerality In Wine

Published
by New World Wine Maker

Some say it comes from the soil. Others say, it is the mere absence of fruit ... is it fiction or science?

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