Shiraz Aroma Wheel launch
South Africa’s first official Shiraz Aroma Wheel was launched at the 2024 Shiraz Technical Workshop at Allée Bleue Wine Estate. The Wheel results from a research collaboration between Stellenbosch University,…
Sugar levels in alcohol-free wines
The global wine industry faces significant challenges, including a decline in per capita consumption, particularly among young consumers who are reducing alcohol intake for health and wellness reasons. In response,…
Fermentation temperature and sustainable winemaking
Over the years, winemakers have adopted a variety of commercially available microorganisms to control different aspects of fermentation. This has allowed for more consistent and manageable results, but as the…
Minerality is not linked to soil type
The term "minerality" is frequently used to describe high-quality still-white wines from cooler regions, such as Chablis. However, its sensory meaning and the factors responsible for its presence in wine…
Commercial yeast nutrients and atypical ageing
Yeast nutrients, or yeast derivatives (YDs) as referred to in the referenced article, are widely used in winemaking to enhance fermentation, provide essential nutrients, and improve the sensory qualities of…
Vitamin preferences of non-Saccharomyces wine yeasts
In winemaking, the spotlight has recently shifted towards non-Saccharomyces yeasts, which have shown significant potential to enhance the complexity and quality of wines. While Saccharomyces cerevisiae has long been the…
Improving wine quality control using an electronic tongue
Ensuring wine quality throughout production is vital for customer satisfaction and brand loyalty. Microbial spoilage organisms pose a significant risk to wine quality, requiring early detection and management of faults.…
The Shiraz Times November 2023
On 8 November 2023, Shiraz SA held their 16th annual technical seminar. During this event, the first edition of the Shiraz Times magazine was launched. The magazine is a South…
FACTORS INFLUENCING KNOWLEDGE UPTAKE BY PRACTITIONERS: CHARACTERISTICS OF THE KNOWLEDGE
Various factors influence whether practitioners such as grape producers, viticulturists and winemakers will acquire new information. The previous two blogs discussed the influence of practitioners' individual characteristics and the knowledge…
The antimicrobial effects of chitosan
Introduction: The production of wine involves a complex process that includes the growth of yeast and bacteria, which are responsible for the fermentation of grape juice into wine. However, the…