Dr. Carien Coetzee Basic Wine 23 March 2020 For the most part, oxygen exposure during the production of Sauvignon Blanc wines is detrimental to the aromatic composition and quality. An increase in dissolved oxygen and the subsequent consumption due to oxidation...
Dr. Carien Coetzee Basic Wine 30 September 2019 Oxygen pickup is regularly seen during various winemaking processes. Some processes can even result in the wine being saturated with oxygen (especially if the wine’s temperature is very low). This dissolved oxygen...
A Research Summary Dr. Carien Coetzee 17 May 2019 Part 1 of our Minerality in Sauvignon Blanc series investigated i) cultural differences in the perception of minerality, ii) how minerality is perceived and iii) sensory attributes associated with the perception of...
Dr. Carien Coetzee 27 February 2019 With most Sauvignon blanc ferments coming to an end, it is important to already start thinking of preservation techniques. Great care was taken during harvest and strategic winemaking techniques were employed for the optimal...
