Does H2S produced during fermentation = H2S after fermentation?
Dr. Carien CoetzeeBasic Wine30 August 2023 Hydrogen sulphide (H2S) is a powerful aroma associated with the so-called “reductive” aroma present in some wines. Descriptors commonly used to describe H2S in wine include “rotten egg” and “sewage”. The presence of...
Juice turbidity and mouthfeel-promoting compounds
Dr. Carien CoetzeeBasic Wine31 July 2023 The quantity and quality of juice solids at the onset of fermentation affect fermentation kinetics and the sensory profile of the resulting wines (see previous blog post). Maintaining a higher solids content in the juice...
Struck flint, struck match and gun smoke… linked compounds with a potentially large impact
Dr. Carien CoetzeeBasic Wine30 July 2023 The term “minerality” is commonly used by wine critics and enthusiasts to describe a range of sensory experiences in wine, however, the concept of minerality in wines is ill-defined1. Minerality in wine is usually a positive...
Call for entries: 2023 FNB Sauvignon Blanc SA Top 10 competition
MEDIA RELEASE For immediate release Thursday 20 July 2023 IT’S TIME TO SHINE IN THE 2023 FNB SAUVIGNON BLANC SA TOP 10 COMPETITION After a record 152 South African Sauvignon Blanc wines competed in the recent Concours Mondial du Sauvignon, producers can now showcase...
