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!
Late Spring mechanical Shaking – Ditch the Botrytis, keep the yield
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Viticultural and oenological influences on volatile thiols
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Removing copper-H2S complexes using membrane filtration
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Removing copper-H2S complexes using PVI/PVP
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Copper and SO2 used together – effect on H2S
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The effect of pH on H2S formation
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Latent H2S formation – how is it possible?
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Rethinking Copper for the treatment of H2S
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Freezing Sauvignon blanc grapes increases volatile thiols in wines
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Increasing volatile thiol precursors with sources of sulphur
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Can you stand the heat? Western Cape perspective on climate change
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Sauvignon blanc from a consumer perspective. A true brand?
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How SO2 speeds up oxygen removal – A research summary
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Oxygen consumption by yeast lees
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Free-run vs pressing? The effect on the volatile thiols
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