The lesser known wine acids – Succinic acid

The lesser known wine acids – Succinic acid

Dr. Carien CoetzeeBasic Wine30 November 2022   There are several different types of acids found in wine, with the most prevalent acids being tartaric, malic, citric acid. The most abundant of the wine acids arise in the grapes themselves and carry over into the...
BIB vs Bottle: Why does the same wine taste different?

BIB vs Bottle: Why does the same wine taste different?

Dr. Carien CoetzeeBasic Wine31 October 2022   Bag-in-box (BIB) packaging facilitates selling wine in more affordable packaging as well as selling wine in larger volumes compared to a glass bottle. While boxed wine is thus generally cheaper than bottled wine per...
Acidity – Frequently asked questions PART 2

Acidity – Frequently asked questions PART 2

Dr. Carien Coetzee Basic Wine 30 October 2022   The acidity and the various measurements of acidity is used in a wide range of wine production decisions including harvest timing, acid adjustments and cold stabilisation. Part 2 of this blog post continused...
Acidity – Frequently asked questions PART 1

Acidity – Frequently asked questions PART 1

Dr. Carien CoetzeeBasic Wine30 September 2022   Acidity’s importance to wine cannot be understated, as it contributes freshness, acts as a preserving agent, and helps, notably, with microbial stability. Knowing the acid level of a wine is, is a huge consideration...
How polyphenols can influence the aroma of Sauvignon blanc wines

How polyphenols can influence the aroma of Sauvignon blanc wines

Dr. Carien Coetzee Basic Wine 31 August 2022   Wines contain thousands of molecules, some volatile (aromatic) and some non-volatile (non-aromatic). Research often focuses on the interactive effects of aromatic molecules and their impact on the overall sensorial...