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 Wine30 January 2021 Part 2: Viticultural practices and processing Wines with reduced alcohol content can be achieved using different strategies (see Part 1). In Part 2 of this blog series, strategies for the adjustment of...
Dr. Carien CoetzeeBASIC WINE29 January 2021 Part 1: Importance and Overview Low- and reduced-alcohol beverages have become increasingly popular and more acceptable among consumers from all over the world with different factors driving the change, the COVID19...