Dr. Carien CoetzeeBasic Wine20 May 2020 FOCUS ON H2S: PART 4COPPER AND SO2 USED TOGETHER – EFFECT ON H2S The mechanisms involved in the formation of hydrogen sulfide (H2S) post-bottling are not yet as well defined as those involved during fermentation. However,...
Dr. Carien CoetzeeBasic Wine20 May 2020 FOCUS ON H2S: PART 3THE EFFECT OF pH AND COPPER ON THE FORMATION OF H2S POST-BOTTLING As described in Part 1 and Part 2 of this Focus on H2S series, copper (Cu2+) plays an important role in post-bottling formation of...
Dr. Carien Coetzee Basic Wine 23 April 2020 FOCUS ON H2S: PART 2 In Part 1 of this Focus on H2S series, the role of copper for the remediation of hydrogen sulphide (H2S) and the difficulties in removing the resulting copper-H2S complex, were studied1. It is...
Dr. Carien CoetzeeBasic Wine23 April 2020 FOCUS ON H2S: PART 1 The occurrence of reductive sulphur compounds in wine is a concern to winemakers. As with most wine defects, it is always better to act preventively, but in some instances, there is no other option...
The University of Stellenbosch has several projects underway with the star of the show being Sauvignon blanc! Scientists are eager to explore the variety’s unique characteristics from multiple perspectives – in the vineyard, the winery and the sensory. Below is a...
