Dr. Carien CoetzeeBasic Wine19 August 2020 It is widely accepted that the presence of dissolved carbon dioxide will help protect the wine from oxygen pickup (and subsequent oxidation reactions). Often, wines with higher dissolved carbon dioxide content, such as...
Dr. Carien Coetzee Basic Wine 23 March 2020 For the most part, oxygen exposure during the production of Sauvignon Blanc wines is detrimental to the aromatic composition and quality. An increase in dissolved oxygen and the subsequent consumption due to oxidation...
Dr. Carien Coetzee Basic Wine 18 March 2020 Allowing contact with the yeast lees post-fermentation is often used as a winemaking tool to obtain specific stylistic goals. Other than the improved mouthfeel and structure, the yeast cells can absorb dissolved oxygen...
Dr. Carien Coetzee Basic Wine 30 September 2019 Oxygen pickup is regularly seen during various winemaking processes. Some processes can even result in the wine being saturated with oxygen (especially if the wine’s temperature is very low). This dissolved oxygen...
A research summary Dr. Carien Coetzee Basic Wine 20 August 2019 In a previous blog post, we reported on a study where researchers investigated the effect of copper and glutathione addition, prior to bottling, on the evolution of key aroma compounds such as 3MH (fruity...
