Blog

Blog

Dr. Carien Coetzee from Basic Wine is now blogging regularly for Sauvignon Blanc SA covering topics related to the production of Sauvignon Blanc and making sure we stay updated with the latest research on this variety. In addition to having a PhD Agric Oenology from the University of Stellenbosch, her experience includes attending the International Sauvignon Blanc Celebration in New Zealand and serving on the tasting panel for the Concours Mondial du Sauvignon international wine competition. Any questions or blogging requests are encouraged!

You can contact Carien directly here.

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...

POTASSIUM POLYASPARTATE (KPA)

POTASSIUM POLYASPARTATE (KPA)

ENSURING TARTRATE STABILITY IN SOUTH AFRICAN SAUVIGNON BLANC... SINCE 2019!   Dr. Carien Coetzee Basic Wine 27 August 2019 Until now, various additives, such as metatartaric acid, carboxymethylcellulose (CMC), mannoproteins and Gum Arabic showed some limitation...

Closure-derived oxygen and OTR

Closure-derived oxygen and OTR

A research summary Dr. Carien Coetzee Basic Wine 20 August 2019 In a previous blog post, we reported on a study where researchers investigated the effect of copper and glutathione addition, prior to bottling, on the evolution of key aroma compounds such as 3MH (fruity...

Minerality in Sauvignon Blanc – Part 4

Minerality in Sauvignon Blanc – Part 4

Salinity - the cousin of Minerality Dr. Carien Coetzee Basic Wine 16 July 2019 In a previous blog post, the possible contribution of salt to the perception of minerality in wine was contemplated. After investigation, it seems that this topic has, in fact, barely been...

Minerality in Sauvignon Blanc – Part 3

Minerality in Sauvignon Blanc – Part 3

The romantic notion of soil minerals in wine...unromantically disproven Dr. Carien Coetzee Basic Wine 19 June 2019 Unlike virtually all other sensory attributes used to describe a wine, the word, “mineral”, is often taken to have a literal origin. Tasters reporting...

Increasing Sauvignon blanc aroma with H2S!

Increasing Sauvignon blanc aroma with H2S!

Karien O’Kennedy Winetech Sounds like an April Fool’s joke doesn’t it? It is in fact no joke, it’s serious stuff. In fact, so serious that Pernod Ricard France applied for a patent in the USA that has since been granted. The application abstract states the following:...

Minerality in Sauvignon Blanc – Part 2

Minerality in Sauvignon Blanc – Part 2

A Research Summary Dr. Carien Coetzee 17 May 2019 Part 1 of our Minerality in Sauvignon Blanc series investigated i) cultural differences in the perception of minerality, ii) how minerality is perceived and iii) sensory attributes associated with the perception of...

Should we be afraid of pinking?

Should we be afraid of pinking?

Dr. Carien Coetzee 23 April 2019 During one of the sessions at the Concours Mondial du Sauvignon in March this year, we tasted a brilliantly clear wine which had the slightest pink hue. After confirming that there were no blending components to this Sauvignon Blanc...

Minerality in Sauvignon Blanc – Part 1

Minerality in Sauvignon Blanc – Part 1

A Research Summary Dr. Carien Coetzee 5 April 2019 There are so many questions regarding the perception of “minerality” in wine. The lack of scientific evidence leaves the many questions unanswered, but researchers are slowly inching closer to gaining valuable...

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