Content

Articles

Protection of Pruning Wounds

Lucinda Heyns - 03 Jul 2017

Q&A on trunk diseases and how to treat pruning wounds to protect vines from trunk diseases.

 

How to handle high sugar musts

Karien O’Kennedy - 08 Mar 2017

Yeasts are living organisms and therefore have specific genetic capabilities and limitations. Here are a few guidelines on how to handle high sugar musts to increase one's chances of obtaining dry wines.

Which yeast?

Karien O’Kennedy - 08 Mar 2017

The two most important considerations for an optimal fermentation are: The yeast must have the ability to ferment to dryness in the given conditions without becoming sluggish or stuck and within the time frame required for process optimisation; and the sensory profile of the yeast must complement and promote the varietal character of the grapes. These two aspects go hand in hand. However, the yeast’s fermentation capabilities are always more important than its aromatic profile.

 

Yeast nutrition

Practical guidelines by: Karien O’Kennedy - 08 Mar 2017

Yeast nutrients are added to fermentation primarily to ensure the completion of fermentation and to limit the formation of sulphur-like off odours. It is a fairly common practice seeing that grape juice often contain insufficient nitrogen. This article covers some of the basic concepts of yeast nutrient management in winemaking.

Spontaneous fermentation: How to handle the new-old kid on the block

Debra Rossouw - 09 Feb 2017

Interest in spontaneous fermentation is rising in wineries across the globe. This trend has various drivers, importantly consumer preference for a perceived ‘natural’ product, financial factors (no inoculation of pricey starter cultures) and quality considerations. For winemakers considering a first foray into spontaneous fermentation, here are some helpful hints to guide you on your journey.

Management of grapevines during drought periods

IGWS - Lucinda Heyns - 05 Feb 2017

This document highlights a few practical guidelines for managing vineyards during drought conditions. Always bear in mind that these are merely guidelines and vineyard practices should be tailored to the specific area, climate, soil type and wine goal.

Image: Lucinda Heyns

IGWS 2015 Annual Report

- 23 Aug 2016

The IGWS moved out of the starting blocks and is well on the way to fulfil its Phase one mandate, which is to enhance capacity for research, teaching, innovation and technology transfer within the Department of Viticulture and Oenology at Stellenbosch University. Overall progress is satisfactory and the broader vision is still to expand to other critical role players/partners who provide research and training services and support to the SA wine industry. The platforms each crafted a strategic document outlining their unique strategic intent and provided the detail as to how these goals would be achieved.

Rootstock Cultivars

Prof Eben Archer - 03 May 2016

An overview of the characteristics of South African rootstocks by Prof Eben Archer. 

Currently only available in Afrikaans

Harvest Book

Practical guidelines by Karien O'Kennedy - 22 Apr 2016

Welcome to the first addition of the harvest book - printed January 2015. The book contains practical guidelines on yeasts, bacteria, yeast nutrition, enzymes and tannins. Please take note that this book is bilingual (English + Afrikaans). 

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