Estimating potential alcohols based on grape must analysis is not as straightforward as many winemakers assume. This article by the Australian Wine...
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The conversion of sugar to alcohol by yeasts is the most essential reaction during winemaking, without which wine cannot be produced. The sugar...
Wildfire smoke contains hundreds of different volatile compounds. When grapevines are exposed to smoke, many of these compounds can accumulate in...
Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons...
Some phenolic acids can either inhibit or stimulate the growth of Oenococcus oeni and other lactic acid bacteria (LAB) in wine. It has been observed...
Australian researchers conducted a trial to evaluate five different remedial options available to winemakers for the removal of unwanted negative...
No silver bullets South Africa is considered a warm viticultural climate. As a result, grapes arriving at the cellar can have high sugar levels that...