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...
Dr. Carien CoetzeeBasic Wine30 July 2023 The term “minerality” is commonly used by wine critics and enthusiasts to describe a range of sensory experiences in wine, however, the concept of minerality in wines is ill-defined1. Minerality in wine is usually a positive...
Dr. Carien CoetzeeBasic Wine30 October 2021 4-Mercapto-4-methyl-pentan-2-one (4MMP) is one of three main sulphur-containing compounds often found in Sauvignon blanc wines. The aroma of 4MMP is traditionally described as ‘blackcurrant’ and ‘box-tree’, with ‘cat...
Dr. Carien CoetzeeBasic WineSeptember 2020 In Esters 101 Part 1, the aromatic contribution of the main wine esters and how they are produced are briefly discussed. The formation of esters during fermentation is a dynamic process, with numerous variables...
Dr. Carien CoetzeeBasic WineSeptember 2020 When it comes to Sauvignon Blanc aroma, the possibilities for creating wines with different aromatic profiles are almost endless. Aroma groups such as the volatile thiols and methoxypyrazines are known to be typical to...
