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
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
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
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
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
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Jamie Goode plunges into the controversy surrounding this common spoilage organism.Read Article
A report from the AWRI on the significant contribution of specific yeast strains toward maximising your Sauvig...Read Article
by Becca Yeamans
Part of the traditional process of red winemaking involves a maceration step, allowing the skins and seeds of...Read Article