Featured Article

New irrigation book – valuable resource for wine grape growers

The book Handbook for Irrigation of Wine Grapes in South Africa, written by Dr Philip Myburgh, was launched on 15 August. Dr Philip Myburgh (Senior Researcher at ARC Nietvoorbij) has more than 40 year...

Lucinda Heyns

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Latest Articles

LACHANCEA THERMOTOLERANS, THE NON-SACCHAROMYCES YEAST THAT REDUCES THE VOLATILE ACIDITY OF WINES

To improve the quality of fermented drinks, or more specifically, wine, some strains of yeast have been isolated, tested and studied, such as Saccharomyces and non-Saccharomyces. Some non-co...

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NOVEL WINE YEAST FOR IMPROVED UTILISATION OF PROLINE DURING FERMENTATION

Proline is the predominant amino acid in grape juice, but it is poorly assimilated by wine yeast under the anaerobic conditions typical of most fermentations. Exploiting the abundance of this naturall...

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ENZYMES FOR WINE FERMENTATION: CURRENT AND PERSPECTIVE APPLICATIONS

Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative be...

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FROM THE ARCHIVES

How climate change affects winegrowing

Temperatures will increase between 2.0º and 2.5º C (3.6º-4.5º F) by the end of the century, with the worst-case scenario being an increase of 3º-3.5º C,3 according to estimates by the Intergovernmental Panel on Climate Change.


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