Dr. Carien CoetzeeBasic Wine30 August 2023 Hydrogen sulphide (H2S) is a powerful aroma associated with the so-called “reductive” aroma present in some wines. Descriptors commonly used to describe H2S in wine include “rotten egg” and “sewage”. The presence of...
Dr. Carien CoetzeeBasic Wine31 July 2023 The quantity and quality of juice solids at the onset of fermentation affect fermentation kinetics and the sensory profile of the resulting wines (see previous blog post). Maintaining a higher solids content in the juice...
