Dr. Carien CoetzeeBasic Wine6 December 2022 Yeast strains differ significantly in their ability to release thiols from the conjugated precursors and transform 3MH into 3MHA1. Studies have shown that specific genes are involved in releasing aromatic thiols and...
Dr. Carien CoetzeeBasic Wine2 February 2021 Part 3: Fermentation and post-fermentation Part 2 of this blog series addressed options for the reduction of sugar content through the adjustment of vineyard practices and grape/juice processing. In Part 3 of this...
Dr. Carien CoetzeeBASIC WINE10 December 2020 The use of different and alternative fermentation vessels for the production of wine has become increasingly popular and fashionable in the wine industry. Examples of these types of vessels include the concrete egg...
