Sparging of white wines: does it affect composition?

Vacuum during bottling

Comparing bentonites

Factors affecting sparging efficiency (Part 1)

Juice solids and clarification 101

Nutriferm X – Frequently Asked Questions

CO2 sparging of Sauvignon Blanc JUICE

ELEMENTAL SULPHUR SPRAY – PART 1:
RESIDUE CONCENTRATIONS AT HARVEST

LIGHT-STRIKE
PART 1

Can yeast selection and fermentation temperature reduce the haze-forming proteins in Sauvignon blanc?

KPA TO THE RESCUE – THE SOLUTION TO TARTRATE STABILISATION

The effect of a reductive aroma compound on the perception of fruity volatile thiols

Strategies for producing Sauvignon blanc with reduced alcohol content – Part 1

Testing different fermentation vessels for the production of Sauvignon Blanc wines

LADYBUG TAINT: PART 1

ESTERS 101 – PART 2

Carbon dioxide and its sensory influence

Late Spring mechanical shaking

– ditch the Botrytis, keep the yield

WINTER FERMENTED SAUVIGNON BLANC – INNOVATION GIVING SOUTH AFRICAN WINERIES AN EDGE

LATENT H2S FORMATION – HOW IS IT POSSIBLE?

HOW SO2 SPEEDS UP OXYGEN REMOVAL – A RESEARCH SUMMARY

FREE-RUN vs PRESSING? THE EFFECT ON THE VOLATILE THIOLS

EFFECT OF MECHANICAL HARVESTING ON SAUVIGNON BLANC PROTEIN CONTENT

HOW SHIPPING TEMPERATURES AFFECT SAUVIGNON BLANC COMPOSITION – PART 1

RANDOM OXIDATION AND THE ROLE OF BOTTLE DIMENSIONS

HPP TECHNOLOGY TO REDUCE SO2 REQUIREMENTS – THE EFFECT ON SAUVIGNON BLANC COMPOSITION

THE BLACKCURRANT IN YOUR FAVOURITE SAUVIGNON BLANC

SEQUENTIAL INOCULATION OF STARMELLA BACILLARIS AND SACCHAROMYCES CEREVISIAE - MAIN EFFECTS

THE EVOLUTION OF SAUVIGNON BLANC’S FRIEND (3MH) AND FOE (H2S) DURING BOTTLE STORAGE

STYLISTIC DIVERSITY IN SOUTH AFRICAN SAUVIGNON BLANC

VOLATILE THIOLS: CONJUGATED PRECURSORS ARE NOT THE MAIN SOURCE. DID YOU KNOW THAT?

MINERALITY IN SAUVIGNON BLANC – PART 1

SA A FAVOURITE AT CONCOURS MONDIAL DU SAUVIGNON

INCREASING METHOXYPYRAZINES USING SKIN CONTACT AND INCREASED PRESSURES…

MORE TROUBLE THAN IT IS WORTH?

Adjusting Sauvignon Blanc aroma and flavor complexity:

PRESERVING AND INCREASING THIOLS

Glucose & Fructose for the prediction of final alcohol

Geosmin…soiling my wine

Comparing the Glories, Iland and Bovine serum albumin when measuring phenolic compounds and whether there is a correlation between grape and wine content?

Méthode Cap Classique, Part 2: Processing and primary fermentation

Colour and phenolics in red grapes – a comprehensive survey of the distribution of these parameters in different red grape blocks from the Robertson area

Merlot: Steering away from the flat and flabby

Serving temperature

STEADY SAUVIGNON IDEAL FOR CANNING

Glycerol – does it really contribute to mouthfeel?

Washing grapes

Bioprotection – a microbial alternative to SO2

Adding antioxidants to Sauvignon blanc musts (Part 2)

Adding antioxidants to Sauvignon blanc musts (Part 1)

SHAKEN AND STIRRED – DOES PHYSICAL AGITATION DURING TRANSPORT AFFECT WINE?

FAULT FOCUS – GEOSMIN DRAGGING YOUR WINE THROUGH THE MUD

Copper-containing fungicide and the effect on the 3-mercaptohexanol concentration

Strategies for producing Sauvignon blanc with reduced alcohol content – Part 3

Do smaller thiol increases have a significant sensorial effect?

New developments in protein stability

Sauvignon Blanc and plant water status

ESTERS 101 – PART 1

Yeast and its ability to release thiols

Removing copper-H2S complexes using membrane filtration

COPPER AND SO2 USED TOGETHER – EFFECT ON H2S

RETHINKING COPPER FOR THE TREATMENT OF H2S

OXYGEN CONSUMPTION BY YEAST LEES

HAND HARVEST VS MECHANICAL HARVESTING? THE EFFECT ON VOLATILE THIOLS

ROTUNDONE PART 1: THE AROMATIC COMPOUND RESPONSIBLE FOR PEPPERY NOTES IN SHIRAZ

HOW SHIPPING TEMPERATURES AFFECT SAUVIGNON BLANC WINE COMPOSITION – PART 2

GRAHAM BECK’s 2014 CUVÉE CLIVE – A SHOWCASE OF POWER AND ELEGANCE

MANAGING GREEN AROMAS IN THE VINEYARD: METHOXYPYRAZINES

CONSUMPTION RATES: OXYGEN AND SULPHUR DIOXIDE

POTASSIUM POLYASPARTATE (KPA). ENSURING TARTRATE STABILITY IN SAUVIGNON BLANC...SINCE 2019

MINERALITY IN SAUVIGNON BLANC – PART 4

​Salinity – the cousin of Minerality

MINERALITY IN SAUVIGNON BLANC – PART 3 

Soil minerals in wine…

unromantically disproven

MINERALITY IN SAUVIGNON BLANC – PART 2

LOW ALCOHOL SAUVIGNON BLANC THE BREADWINNER OF TOMORROW

STABILITY OF SAUVIGNON BLANC AROMA AFTER FERMENTATION

CHENIN BLANC VS SAUVIGNON BLANC – THIOL LEVELS IN YOUNG WINES

Adjusting Sauvignon Blanc aroma and flavor complexity:
GRAPE DERIVED FRUITY

VOLATILE THIOLS

EVERYONE'S BUZZING ABOUT 4MMP

Delle Units: Alcohol-sugar combination to achieve microbial stabilization in sweet wines

Méthode Cap Classique, Part 4: Aging, riddling, disgorging and corking

Méthode Cap Classique, Part 1: Viticulture

Factors influencing the consumption of oxygen in wine

How polyphenols can influence the aroma of Sauvignon blanc wines

Wine Lees

Factors affecting sparging efficiency (Part 2)

STEERING AWAY FROM FLAT AND FLABBY MERLOT

Cooling Sauvignon blanc grapes before processing – is it worth the effort, time and energy?

The beauty of “blackcurrant” aroma

ELEMENTAL SULPHUR SPRAY – PART 2:
RESIDUES DURING WINEMAKING

LIGHT-STRIKE
PART 2

FAULT FOCUS – “CORKED” WINE UNDER SCREWCAP?

Grape seed powder to improve heat stability in Sauvignon blanc win