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...
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...
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...
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...
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...