INVESTING IN EXCELLENCE
At South Africa Wine, we believe our greatest asset is our people. This is why we are committed to investing in developing skills and knowledge among our workforces. Recently, the Cellar Assistants’ Programme hosted a series of workshops specifically designed for senior cellar assistants in the wine-producing districts of Stellenbosch,
ADVISORS IN ACTION
Whether you’re an emerging entrepreneur or an established player in the wine industry, pursuing inclusive growth can often feel costly and energy-sapping. Many of us know the gut-wrenching experience of receiving a letter of regret after applying for funding. A thorough understanding of industry regulations, funding rules, and legislative timeframes
UNLOCKING AFRICAN POTENTIAL
Africa’s vast and diverse continent is rapidly emerging as a dynamic and untapped market for South African wine. With its rich cultures, growing economies, and a burgeoning middle class eager for new experiences, Africa presents a unique opportunity for South African wine producers to expand their horizons. As Matome Mbatha
PEBBLES PROJECT: NOURISHING FUTURES, ONE MEAL AT A TIME
Pebbles Kitchen is a beacon of hope and change in a world where childhood malnutrition and food insecurity are prevalent issues. Established under the Pebbles Project, the Pebbles Kitchen aims to nourish children’s bodies and minds in need. This vital initiative serves a dual purpose: providing nutritious meals to vulnerable
Mycorrhizal fungi and vine performance
Arbuscular mycorrhizal fungi are an integral part of the rhizosphere and assist with nutrient uptake in plant roots, making them an attractive option for use as biofertilisers. This Washinton State University (USA) study evaluated commercially available strains and local inoculants for their effects on root growth, colonisation and nutrient uptake
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 are debated. This study aimed to explore the concept of minerality by analysing 16 542 Chablis Premier Cru tasting notes
Confronting climate change (CCC) benchmark report 2024
CCC Benchmark Report 2024 Confronting Climate Change (CCC) is a carbon footprinting initiative developed to support fruit and wine organisations by identifying and responding to the risks and opportunities associated with carbon emissions. The CCC online carbon calculator constantly evolves to keep up with the ever-changing carbon context. The 2024
REVAMPING WINE CONSUMPTION AMONG YOUNGER CONSUMERS
With a noticeable decline in wine consumption among the 18-30-year-old age group, the wine industry is facing a significant challenge. This trend has sparked concerns among wine producers and marketers, prompting the exploration of innovative approaches to capture the attention of younger consumers. One such approach gaining traction is the
Research Focus: Authenticity, Chenin blanc and de-alcoholised wines
South Africa Wine has commenced funding three research projects in 2024 to enhance the authenticity, quality, and marketability of South African wines. These projects, led by prominent researchers in the field, are expected to provide critical insights into advancements in wine production and authenticity verification. The first project, “Critical Wine
Vine shoot extract as an alternative to sulphur dioxide
Sulphur dioxide (SO2) is widely used in the wine industry for its antioxidant and antimicrobial properties. European Union regulations limit SO2 content in red and white wines to 150 mg/L and 200 mg/L, respectively, while the World Health Organization recommends a daily intake limit of 0.7 mg per kg of
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THE EVOLUTION OF WORLD WINE PRODUCTION AND CONSUMPTION BY COLOUR – OIV 2023 REPORT
This report on the Evolution of World Wine Production and Consumption by Colour has been prepared by the Statistics Department of the International Organisation of Vine and Wine (OIV). Over the past decades, the world wine sector has seen an overall positive production and consumption trend of white and rosé
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 frame required for process optimisation, and secondly, the sensory profile of the yeast. These two aspects go hand in hand.
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 lees as a quality indicator, and many still wines call out their sur lie production on the label. What the
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 Africa Wine publication compiled for Shiraz SA to support the cultivar association in their knowledge transfer and marketing efforts of
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 source’s characteristics. This blog discusses the characteristics of the knowledge itself and how it can influence knowledge uptake. The
confronting climate change (ccc) benchmark report 2023
CCC Benchmark Report 2023 The 2023 Confronting Climate Change (CCC) industry benchmark process builds on 2021 – 2022 datasets and provides a meaningful platform for the South African fruit and wine industries to improve their understanding of the use of fossil fuel-based resources and to reduce emissions over time. The
FACTORS INFLUENCING KNOWLEDGE UPTAKE BY PRACTITIONERS: CHARACTERISTICS OF THE KNOWLEDGE SOURCE
Many factors can influence practitioner knowledge uptake and utilisation. The first blog in the series dealt with the individual characteristics of practitioners. This second blog discusses the characteristics of the knowledge source and how it influences knowledge uptake. The two most important factors are the credibility of the knowledge provider
Factors influencing knowledge uptake by practitioners: Individual characteristics
Introduction This blog is the first in a series of four blogs that delve into the factors determining whether practitioners (e.g. producers, viticulturists and winemakers) will engage with new information presented to them. ‘New information’ in this context refers to anything new to you. It is your first time hearing
Settling before red wine fermentation
Results from a study presented by Encarna Gómez-Plaza at Enoforum Web Scientists Conference 2023 revealed that settling red juice and adding the grape skins/marc back to conduct the fermentation can increase the colour and tannin content of the final wine significantly. In fact, the anthocyanin and tannin concentrations were not
Shiraz Technical Seminar 2022
The annual Shiraz technical workshop is one of the most important events for any producer of Shiraz. Apart from local and international speakers addressing a broad spectrum of viticultural and oenological aspects of Shiraz production, the tastings also cover exciting elements such as clones, terroir and international wines. The Shiraz
