Dr. Carien CoetzeeBasic Wine6 December 2022 Yeast strains differ significantly in their ability to release thiols from the conjugated precursors and transform 3MH into 3MHA1. Studies have shown that specific genes are involved in releasing aromatic thiols and...
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 Wine9 December 2021 Nutriferm X is certainly taking the wine industry by storm. We asked Lida Malandra from Enartis South Africa a couple of Frequently Asked Questions regarding the innovative yeast nutrient. What is Nutriferm X?...
Dr. Carien CoetzeeBasic Wine30 October 2021 4-Mercapto-4-methyl-pentan-2-one (4MMP) is one of three main sulphur-containing compounds often found in Sauvignon blanc wines. The aroma of 4MMP is traditionally described as ‘blackcurrant’ and ‘box-tree’, with ‘cat...
Dr. Carien Coetzee Basic Wine 28 May 2021 Copper is widely used in spray form to combat various types of fungal infection in agriculture, such as downy mildew and blackspot. However, excessive copper residues in grape must can adversely affect wine quality and...
