So you want to join our community!

If you already have an account, all you have to do is

Use and continue

 

RECENT VIEWS LIKES
  

Latest Articles:

TAKE A BIG WHIFF!

One of the most important parameters for the measurement of quality is the aroma/flavour profile of a wine (1). Up till now, more than 1000 compounds have been identified in grapes and wine. To add to…

Read Article

A word with Andries Blake of Klawer Wine Cellars

Q. When and where were you born ?

“I was born on 10th January 1967 in Wellington and grew up on a wine farm.”

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

“I went to Els…

Read Article

Botrytis Bunch Rot: Winemaking Implications and Considerations

By Dr. Molly Kelly, Enology Extension Educator, Department of Food Science

In a previous post, Bryan Hed discussed early fruit zone leaf removal and its effects on the development of Botrytis b…

Read Article

Let’s give it up for the wine bars, baby

Any wine lover, wine maker and wine connoisseur worth their weight can tell you one of the largest problems with the South African wine industry is the total lack of local market interest. The current…

Read Article

Making invisible things visible: Do yeast cells stick to cork during bottle aging?

Yeast do not seem to form biofilms on the bottoms of corks when they’re used, rather than metal crown caps, to secure Champagne bottles during their in-bottle secondary fermentation. This, at least…

Read Article

The Hard-Working Hands of Harvest

“Meisietjie, Lena is die Wingerd-Aaantie (aunty)”, this was one of the very first sentences I heard when I started my internship this year (2018). While I sit here, taking a hefty sip of chilled S…

Read Article

Currently being read

Brettanomyces

Published
by New World Wine Maker

Jamie Goode plunges into the controversy surrounding this common spoilage organism.

Read Article
1 guest user.

A report from the AWRI on the significant contribution of specific yeast strains toward maximising your Sauvig...

Read Article
1 guest user.

Part of the traditional process of red winemaking involves a maceration step, allowing the skins and seeds of...

Read Article
1 guest user.

Engage with us

Invite your friends

Invite your friends! (Seperate the email addresses with a comma, max 10).

Subscribe via email

Subscribe to get the latest articles straight into your inbox

7501

Social Media

DEFAULT FACEBOOK TWITTER