In winemaking, the spotlight has recently shifted towards non-Saccharomyces yeasts, which have shown significant potential to enhance the complexity...
wine yeast
The two most important considerations for optimal fermentation are, firstly, the yeast(s) ability to ferment to dryness in the given conditions...
Bio-protection in winemaking is no longer just a buzzword; it is a reality. Many winemakers worldwide have started experimenting with the available...
Sparkling wines elaborated using the traditional method undergo a second fermentation in the bottle. This process involves an ageing time in contact...
In this work, the effect of succinic acid on O. oeni and MLF has been evaluated for the first time. It shows that succinic acid can inhibit MLF at...
One of the alternatives to SO2 as an antimicrobial is the use of bioprotection yeasts, which colonise the medium preventing the proliferation of...
It’s easy to understand why sulfite additions are such a basic tool of winemaking. Sulfur dioxide (SO2, also commonly referred to as sulfites) is an...
Natural (unfortified) wines usually contain alcohol concentrations of between 11 and 16% alcohol by volume. In South Africa, which is considered a...