Dr. Carien CoetzeeBasic Wine30 August 2023 Hydrogen sulphide (H2S) is a powerful aroma associated with the so-called “reductive” aroma present in some wines. Descriptors commonly used to describe H2S in wine include “rotten egg” and “sewage”. The presence of...
Dr. Carien CoetzeeBasic Wine31 July 2023 The quantity and quality of juice solids at the onset of fermentation affect fermentation kinetics and the sensory profile of the resulting wines (see previous blog post). Maintaining a higher solids content in the juice...
Dr. Carien CoetzeeBasic Wine28 February 2022 Juice clarification before fermentation is an important consideration in the production of Sauvignon blanc wines. Pressed juice appears cloudy due to the presence of various solid compounds extracted from the skins...
Dr. Carien Coetzee Basic Wine 31 January 2020 The most common practice to prevent the formation of hazes in wine is to remove the proteins by adding bentonite. Bentonite is a clay that functions as a cation exchanger in wine. It has a negatively charged surface and...
Dr. Carien Coetzee Basic Wine 21 January 2020 Pathogenesis-related (PR) proteins are the proteins that are responsible for hazes and sediments in wine and are derived from the grape berry where the concentration can be affected by environmental factors such as fungal...
