Relevant Resources
Relationship between lactic acid bacteria, malolactic fermentation and wine colour
Some phenolic acids can either inhibit or stimulate the growth of Oenococcus oeni and other lactic acid bacteria (LAB) in wine. It has been observed that some LAB metabolism could have an influence on wine colour. In this article, some of the relationships between...
Confronting Climate Change (CCC) Benchmark report 2021
The 2021 Confronting Climate Change (CCC) industry benchmark process builds on 2019 - 2020 datasets and provides a meaningful platform for the South African fruit and wine industries to improve their understanding of the use of fossil fuel-based resources and to...
Removing negative sulphur compounds from Shiraz
Australian researchers conducted a trial to evaluate five different remedial options available to winemakers for the removal of unwanted negative sulphur compounds. The five treatments comprised DAP addition during fermentation, macro-oxygenation with and without...
Rootstock Cultivars in South Africa
The use of rootstocks became critical due to the devastating effects of Filloxera on Vitis vinifera roots. Rootstocks that were resistant to this pest were hence used in grafting vines in South Africa since 1872. The Institute for Grape and Wine Sciences published...
Brettanomyces – Resilient super villain or misunderstood misfit?
This booklet comprises the most important information for winemakers with regards to Brettanomyces spoilage in wines. It contains the latest results from research conducted in South Africa as well as abroad. The booklet is the intellectual property of Stellenbosch...
Sauvignon Blanc South Africa 2020
Winetech supports cultivar associations on an ad hoc basis. Support is mostly given to the associations’ technical days and in the form of handouts. Handouts usually comprise booklets of cultivar specific information including the latest Winetech-funded and...
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