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...

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Regionality in Australian Shiraz

In this study, researchers wanted to gain more insight into the ‘terroir effect’ of different regions on Shiraz wines.  They wanted to determine what chemical compounds were responsible for certain sensory characteristics. In addition, they wanted to ascertain...

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Shiraz SA 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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How to increase pyrazines in Shiraz (or not)

The aim of the study was to establish the influence of MOG (matter other than grapes) included in fermentation on the chemical and sensory profiles of Shiraz wines. PROJECT LAYOUT: Five different treatments: Control – berries only Berries and leaves (1% w/v)...

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