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...
The aim of this study was to investigate the effects of UV-C irradiation on Cabernet Sauvignon wine characteristics. Previous studies reported increases in anthocyanin concentrations in Summer Black, Red Globe and Isabel grapes and the researchers of this study was...
The aim of this study is to improve upon existing phenolic measurement methods in grapes. Phenolic compound management is very important in red winemaking since it is directly linked with final wine quality. Currently, most commercial laboratories offer the Glories...
Considering the increasing demand for the production of wines suitable for allergen-sensitised, vegetarian and vegan consumers, this study aimed to compare the effectiveness of commercialised vegetable proteins derived from pea and potato and the traditionally used...
In various countries the addition of water to grape must pre-fermentation is permitted in order to lower the risk for stuck fermentations. It has also been proposed in South Africa as a warm viticultural climate and is currently under consideration. There are...
