Irrigation strategy during heatwaves: Softening the blow
All over the world, vineyards are subjected to extreme heat events during the ripening period, and irrigation is a way of mitigating the negative effects of these heat spikes. A…
Choosing commercial yeasts
The two most important considerations for optimal fermentation are, firstly, the yeast(s) ability to ferment to dryness in the given conditions without becoming sluggish or stuck and within the time…
Ageing on lees
For many wines, ageing on the lees is fundamental to their production, most notably in traditional-method sparkling wines and white Burgundy. Producers of the former tout the time spent on…
The effects of using shading nets in vineyards
The effects of shading nets in vineyards have been studied extensively, and this review aims to assess the consequences of using artificial shading on grape production. Introduction Viticulture worldwide…
Influence of pruning and vine age on xylem water transport
Aim of the study & methods To investigate the effect of age and pruning characteristics on grapevine hydraulic conduction, a study was carried out between 2017 and 2020. Two pruning…
Regrafting and curettage of vines to control Esca
Grapevine trunk disease greatly affects grapevines in terms of yield and productivity. Researchers investigated the effect of using curettage and regrafting as alternative solutions for managing Esca in existing vineyards…
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…
An assessment of treated municipal wastewater used for irrigation of grapevines
Abstract The impact of treated municipal wastewater (TMW) irrigation on soil and grapevines was assessed under field conditions in vineyards in the Coastal region of South Africa. Grapevines were irrigated…
Cold stabilisation of white wines with zeolites
Background of the study Cold stabilisation removes excessive L-tartaric acid natural ionic salts (potassium bitartrate: KHT, and to a lesser extent, calcium tartrate: CaT) from the wine. After fermentation but…
Traditional versus Charmat sparkling wine production
Background of the study Sparkling wines are produced in different regions worldwide. Their production involves different grape varieties associated with edaphoclimatic characteristics and different winemaking methods, which determine their specificities…