Juice solids and clarification 101

Juice solids and clarification 101

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...
When is the best time to apply bentonite?

When is the best time to apply bentonite?

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...
Effect of mechanical harvesting on Sauvignon Blanc protein content

Effect of mechanical harvesting on Sauvignon Blanc protein content

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...