Dr. Carien CoetzeeBasic Wine29 August 2021 Light-Strike occurs when riboflavin (naturally occurring in wine) is elevated to an excited state due to light exposure leading to the oxidation of amino acids which may in-turn lead to the development of particularly...
Dr. Carien CoetzeeBasic Wine29 August 2021 Exposure to light can potentially induce major changes to a wine’s composition. This effect mainly occurs in bottled white and rosé wines exposed to light1 and is commonly referred to as the “light-struck taste”,...
Dr. Carien CoetzeeBasic Wine30 July 2021 Mouldy or musty aromas in wine are probably one of the most unpleasant oenological defects. Corks have been singled out (rather unfairly) as being the main source responsible for “cork taint”, and although cork can be a...
Dr. Carien CoetzeeBasic Wine30 June 2021 Imagine your wine being described as “damp soil”, “earthy”, “musty”, “muddy” and “beets”. A compound called geosmin is usually responsible for these unwanted nuances in wine. Often confused for TCA, which contribute...
Dr. Carien Coetzee Basic Wine 24 November 2020 Ladybug infestations in 2001 led to major product loss in grape-growing areas such as Ontario. Linda Franklin, executive director of the Wine Council of Ontario, a trade association of wineries, said that about 20%...
