JOIN US IN TELLING OUR SAUVIGNON BLANC STORY

JOIN US IN TELLING OUR SAUVIGNON BLANC STORY

We are excited to share more details about our upcoming book on the story of South African Sauvignon Blanc, a 240-page book produced in collaboration with the award-winning publisher Tip Africa Publishing. We are creating the most comprehensive book on the cultivar...
Fault focus: Mousiness

Fault focus: Mousiness

Dr. Carien CoetzeeBasic Wine31 January 2024   Mousy off-flavour is a relatively infrequent yet serious phenomenon in wine and other fermented beverages. In severe cases, the spoilage can render wine unpalatable and, since there is no known satisfactory method for...
Stirring things up – Sauvignon blanc juice stabulation

Stirring things up – Sauvignon blanc juice stabulation

Dr. Carien CoetzeeBasic Wine30 January 2024   What is stabulation?   During “normal” winemaking practices, the juice lees (solids) are removed from the juice (by sedimentation or flotation and subsequent racking) after pressing. Usually, this process is...
Wine Allergies and Intolerances

Wine Allergies and Intolerances

Dr. Carien CoetzeeBasic Wine29 September 2023   Chances are that you or someone you know has experienced unpleasant and uncomfortable symptoms after consuming even small amounts of wine. Just like some people have allergies to pollen or pets, some individuals may...
Does H2S produced during fermentation = H2S after fermentation?

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

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...
Consumer perspective on de-alcoholised wines

Consumer perspective on de-alcoholised wines

Dr. Carien CoetzeeBasic Wine30 June 2023   The low and non-alcoholic industry has seen significant growth with the rise of the so-called mindful drinking trend. It is speculated that the demand for lower and alcohol-free alternatives can be attributed to a shift...
Zero alcohol wine – The principle of Reverse Osmosis

Zero alcohol wine – The principle of Reverse Osmosis

Dr. Carien CoetzeeBasic Wine30 May 2023   With health risks awareness, consumer preferences are shifting toward new product offerings and alternatives. This has boosted non-alcoholic wine production and sales, with many industries and researchers already abreast...
Zero alcohol wine – The principle of the Spinning Cone Column

Zero alcohol wine – The principle of the Spinning Cone Column

Dr. Carien CoetzeeBasic Wine30 May 2023   There is a growing interest in the wine industry in the production of partially or totally dealcoholized wine. The reasons for the trend include general health concerns, religious reasons, import excises, and stricter...
The lesser known wine acids – Fumaric acid

The lesser known wine acids – Fumaric acid

Dr. Carien CoetzeeBasic Wine26 April 2023   The decreased concentration of organic acids in grape berries due to global warming often necessitates the acidification of musts and/or wines in order to preserve the microbiological stability and their...
2023 Concours Mondial du Sauvignon: Competition results

2023 Concours Mondial du Sauvignon: Competition results

Results SOUTH AFRICA MAKES SIGNIFICANT HEADWAY IN THE CONCOURS MONDIAL DU SAUVIGNON South African Sauvignon Blancs are among the best in the world, as judged by the 2023 Concours Mondial du Sauvignon, the biggest international Sauvignon Blanc competition. A record...
Calcium tartrate instability

Calcium tartrate instability

Dr. Carien CoetzeeBasic Wine31 January 2023   Calcium-induced instabilities is a most insidious problem in bottled wines mainly due to the unpredictable and slow formation of crystals which usually do not come out of solution for some time after bottling (often...
Thiol-forming yeasts – it’s all in the genes

Thiol-forming yeasts – it’s all in the genes

Dr. Carien CoetzeeBasic Wine6 December 2022   Yeast strains differ significantly in their ability to release thiols from the conjugated precursors and transform 3MH into 3MHA1. Studies have shown that specific genes are involved in releasing aromatic thiols and...
The lesser known wine acids – Succinic acid

The lesser known wine acids – Succinic acid

Dr. Carien CoetzeeBasic Wine30 November 2022   There are several different types of acids found in wine, with the most prevalent acids being tartaric, malic, citric acid. The most abundant of the wine acids arise in the grapes themselves and carry over into the...
Jam-packed line-up for Sauvignon Blanc SA technical seminar

Jam-packed line-up for Sauvignon Blanc SA technical seminar

MEDIA RELEASE            9 November 2022 Winemakers can learn about New Zealand research, vineyard “memory”, Gen-Z, sensory benchmarking, thiols, and more at the 2022 Sauvignon Blanc SA Technical Seminar The latest on Sauvignon Blanc research in South Africa and New...
BIB vs Bottle: Why does the same wine taste different?

BIB vs Bottle: Why does the same wine taste different?

Dr. Carien CoetzeeBasic Wine31 October 2022   Bag-in-box (BIB) packaging facilitates selling wine in more affordable packaging as well as selling wine in larger volumes compared to a glass bottle. While boxed wine is thus generally cheaper than bottled wine per...
Acidity – Frequently asked questions PART 2

Acidity – Frequently asked questions PART 2

Dr. Carien Coetzee Basic Wine 30 October 2022   The acidity and the various measurements of acidity is used in a wide range of wine production decisions including harvest timing, acid adjustments and cold stabilisation. Part 2 of this blog post continused...
SA TOP 10 SAUVIGNON BLANC – EXCITING, VERSATILE, ELEGANT

SA TOP 10 SAUVIGNON BLANC – EXCITING, VERSATILE, ELEGANT

Download the 2022 Sauvignon Blanc SA Top 10 Booklet South Africa’s top Sauvignon Blanc wines are versatile and elegant and consumers around the world can only expect the best. This, according to the panel of leading wine experts who this year had to select the...
Acidity – Frequently asked questions PART 1

Acidity – Frequently asked questions PART 1

Dr. Carien CoetzeeBasic Wine30 September 2022   Acidity’s importance to wine cannot be understated, as it contributes freshness, acts as a preserving agent, and helps, notably, with microbial stability. Knowing the acid level of a wine is, is a huge consideration...
SOUTH AFRICA’S SAUVIGNON BLANC READY TO CONQUER THE WORLD

SOUTH AFRICA’S SAUVIGNON BLANC READY TO CONQUER THE WORLD

This year’s judging panel of the FNB Sauvignon Blanc SA Top 10 competition at Uitkyk: From left are protégé judge Mahalia Kotjane, assistant winemaker of Lievland, Johann Fourie, chief winemaker of Benguela Cove, Dr Winifred Bowman, Cape Wine Master and convener...
How polyphenols can influence the aroma of Sauvignon blanc wines

How polyphenols can influence the aroma of Sauvignon blanc wines

Dr. Carien Coetzee Basic Wine 31 August 2022   Wines contain thousands of molecules, some volatile (aromatic) and some non-volatile (non-aromatic). Research often focuses on the interactive effects of aromatic molecules and their impact on the overall sensorial...
Vacuum during bottling

Vacuum during bottling

Dr. Carien CoetzeeBasic Wine28 July 2022   During winemaking, oxygen exposure is usually avoided as far a possible especially during vinification of Sauvignon blanc wines. Not only can oxidation modify key aroma compounds, such as the fruity varietal thiols, but...
Serving temperature

Serving temperature

Dr. Carien CoetzeeBasic Wine27 July 2022   Convention typically dictates that wines be served at a specific temperature in order to experience the wine at its best. Theoretically, temperature affects the volatility of flavour compounds (thus a higher serving...
Organic and Biodynamic – more than just buzzwords

Organic and Biodynamic – more than just buzzwords

Isabel de Waal21 July 2022     As consumers become increasingly concerned about what they eat and drink and the impact of their choices on the environment, the organic food and beverage market has grown steadily. This trend has also been reflected in the...
Wine Lees

Wine Lees

Dr. Carien CoetzeeBasic Wine31 May 2022   What are wine lees? The word ‘lees’ is used to define the heterogeneous matrix that is deposited during pre- and post-fermentative decantation of must and/or wine. It is the residue/sediment that settles at the bottom of...
Comparing bentonites

Comparing bentonites

Dr. Carien Coetzee Basic Wine 30 May 2022   Clarification and stabilization of wines are important processes to prevent turbidity and precipitation issues after bottling. Bentonite fining is commonly used by the wine industry as a clarifying agent and is a...