Sauvignon 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!
Sauvignon Blanc Library
Fault focus: Mousiness
Stirring things up β Sauvignon blanc juice stabulation
The efficiency of inert gas during racking – Part 3: Inerting the source tank and main conclusions
The efficiency of inert gas during racking – Part 2: Inerting the receiving tank
The efficiency of inert gas during racking – Part 1: Inert gases in winemaking
Wine Allergies and Intolerances
Does H2S produced during fermentation = H2S after fermentation?
Juice turbidity and mouthfeel-promoting compounds
Struck flint, struck match and gun smoke⦠linked compounds with a potentially large impact
Ever Mycostart: Conditioning your yeast for a flawless fermentation
Consumer perspective on de-alcoholised wines
Zero alcohol wine β The principle of Reverse Osmosis
Zero alcohol wine β The principle of the Spinning Cone Column
The lesser known wine acids β Fumaric acid
Calcium tartrate instability
Disclaimer
There is no βone size fits allβ when it comes to wine and vine science and all recommendations published on this page should first be tested before applying to commercial scale. Although every effort is made to interpret the scientific publications and research reports correctly, we cannot guarantee that the contents in the blogs and articles published on this page will always be 100% correct. If you do encounter a mistake please inform us and we will correct it immediately.
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