Testing different fermentation vessels for the production of Sauvignon Blanc wines
Dr. Carien CoetzeeBASIC WINE10 December 2020 The use of different and alternative fermentation vessels for the production of wine has become increasingly popular and fashionable in the wine industry. Examples of these types of vessels include the concrete egg...
Vlog #1: Dr Jeanne Brand – Profiling the aromatic evolution in a glass
Profiling the aromatic evolution in a glass: differences between premium and ultra premium Sauvignon blanc wines (originally presented at the 42nd SASEV Conference 2020) For more information, e-mail Dr Jeanne Brand at jeanne@sun.ac.za Dr Jeanne Brand holds a PhD in...
Carbon dioxide and its sensory influence
Dr. Carien Coetzee Basic Wine 11 August 2020 The concentration of dissolved carbon dioxide (CO2) can have a major influence on the sensory perception of wine. Attributes commonly associated with CO2 in beverages include “tingling”, “prickling”, “burning”, “fizzy” and...
