Stirring things up – Sauvignon blanc juice stabulation

Stirring things up – Sauvignon blanc juice stabulation

Dr. Carien CoetzeeBasic Wine30 January 2024   What is stabulation?   During “normal” winemaking practices, the juice lees (solids) are removed from the juice (by sedimentation or flotation and subsequent racking) after pressing. Usually, this process is...
CO2 sparging of Sauvignon Blanc JUICE

CO2 sparging of Sauvignon Blanc JUICE

Dr. Carien CoetzeeBasic Wine30 October 2021   Inert gas sparging is often used as a tool to reduce the concentration of dissolved oxygen in wine thereby minimizing oxidation reactions which can be detrimental to the wine’s quality. Theoretically, dissolved carbon...