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THE LATEST FROM SAUVIGNON BLANC SA
MANAGING GREEN AROMAS IN THE CELLAR: METHOXYPYRAZINES
Dr. Carien Coetzee Basic Wine 02 December 2019 Typically, the green aromas perceived in Sauvignon Blanc wines come from methoxypyrazines (MPZ) present in the grapes at the time of harvest. This is not the only source of green aromas and other compounds, especially the...
LATEST INSIGHTS ON SAUVIGNON BLANC SHARED AT TECHNICAL SEMINAR
The latest insights on Sauvignon Blanc, SA’s top-selling wine variety, were shared with a full house of 120 stakeholders from across the wine industry spectrum at this year’s Sauvignon Blanc SA Technical Seminar at Allée Bleue, Franschhoek on Wednesday 20 November...
HPP TECHNOLOGY TO REDUCE SO2 REQUIREMENTS – THE EFFECT ON SAUVIGNON BLANC COMPOSITION
Dr. Carien Coetzee Basic Wine 11 November 2019 The quality and safety of food products are some of the most important factors influencing consumer choices in modern times. Consumers demand high-quality foods to be additive free, fresh in flavour, microbiologically...
Sauv-Sem Blend/Wooded Sauvignon Blanc Report 2019
Sauvignon Blanc is South Africa’s fourth most widely planted variety with 9 533 ha in the ground, the equivalent of 10.2% of the national vineyard. Unwooded examples made for early release have been hugely successful in commercial terms, but some can be accused of...
MANAGING GREEN AROMAS IN THE VINEYARD: METHOXYPYRAZINES
Dr. Carien Coetzee Basic Wine 29 October 2019 Methoxypyrazines (MPZ) are odorous compounds responsible for the green pepper, grassy, herbaceous, beans, peas, asparagus and even earthy aromas (collectively referred to as “green”). These compounds derive directly...
SLOVENIAN WINES FEATURE AT SAUVIGNON BLANC SA TECHNICAL SEMINAR
South Africa’s FNB Sauvignon Blanc Top 10, as well as a unique line-up of Slovenian wines, will be in the spotlight at this year’s Sauvignon Blanc SA Technical Seminar at Allée Bleue, Franschhoek on Wednesday 20 November 2019. This annual event, sponsored by FNB, will...
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