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...
Dr. Carien CoetzeeBasic Wine28 July 2022 During winemaking, oxygen exposure is usually avoided as far a possible especially during vinification of Sauvignon blanc wines. Not only can oxidation modify key aroma compounds, such as the fruity varietal thiols, but...
Dr. Carien CoetzeeBasic Wine27 July 2022 Convention typically dictates that wines be served at a specific temperature in order to experience the wine at its best. Theoretically, temperature affects the volatility of flavour compounds (thus a higher serving...
