MANAGING GREEN AROMAS IN THE VINEYARD: METHOXYPYRAZINES

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...
FOLIAR FERTILISATION: EFFECT ON VOLATILE THIOLS

FOLIAR FERTILISATION: EFFECT ON VOLATILE THIOLS

Dr. Carien Coetzee Basic Wine 17 October 2019   It is well known that adding fertilisation to vineyard soils contribute to soil fertility and vine nutrition and development. Nutrient deficiencies in the vineyard will not only hamper the health and growth of the...
CONSUMPTION RATES: OXYGEN AND SULPHUR DIOXIDE

CONSUMPTION RATES: OXYGEN AND SULPHUR DIOXIDE

Dr. Carien Coetzee Basic Wine 30 September 2019   Oxygen pickup is regularly seen during various winemaking processes. Some processes can even result in the wine being saturated with oxygen (especially if the wine’s temperature is very low). This dissolved oxygen...
A Technical Unravelling of the Young Wine Show Champion!

A Technical Unravelling of the Young Wine Show Champion!

Dr. Carien Coetzee Basic Wine 12 September 2019 The coveted General Smuts Trophy for the best wine at the SA Young Wine show was won by Flagstone Winery in Somerset West for their 2019 Sauvignon Blanc (unwooded). This was the fifth time in the competition’s 187-year...