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.

Closure-derived oxygen and OTR

A research summary Dr. Carien Coetzee Basic Wine 16 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

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

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!

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

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?

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

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...

Effect of Bentonite Fining on Volatile Thiols

Dr. Carien Coetzee 25 March 2019 Bentonite is one of the most effective products for the removal of proteins due to low cost, high efficiency and easy handling properties. Disadvantages of the use of bentonite include the low level of compaction leading to wine losses...

SA a favourite at Concours Mondial du Sauvignon

Dr. Carien Coetzee 11 March 2019 The competition in short: The 2019 Concours Mondial du Sauvignon took place in the Udine, a town located in the picturesque Friuli-Venezia-Guilia (see location) in Italy. The three-day event is associated with the annual Concours...

Stability of Sauvignon blanc aroma after fermentation

Dr. Carien Coetzee 27 February 2019 With most Sauvignon blanc ferments coming to an end, it is important to already start thinking of preservation techniques. Great care was taken during harvest and strategic winemaking techniques were employed for the optimal...

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