CURRENT ARTICLES:
  (Scroll down for Archived Articles)
- CO-INOCULATION OF WINE ...
- 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!
- ENZYMES: UP CLOSE & PERSONAL
- 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
- CHENIN BLANC
- 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