South Africa Wine Research Projects 2025

3. OENOLOGY RESEARCH NEW PROJECT

3.1 WINE IMPROVEMENT ZYGOSACCHAROMYCES – IS THERE A CRISIS LOOMING IN LOW-ALCOHOL WINES? SAGWRI MdT 25-01 Prof Maret du Toit, South African Grape and Wine Research Institute, Stellenbosch University Start date: 2025

AIM AND INDUSTRY RELEVANCE: Reports from the industry indicate an increasing trend in Zygosaccharomyces yeast spoilage in bottled wines, especially in the low and zero-alcohol wine categories. This is a newly developed sector with huge growth potential. The occurrence of Zygosaccharomyces spoilage and solutions to prevent it, therefore, merits an investigation to minimise economic and reputational losses. The objectives of this project are: • To understand the problem and the microorganisms involved, • To assess the effectiveness of current preservation compounds and methods used, • To determine the impact of the matrix on the functioning of the products currently used, and • Finally, new methods will be proposed to preserve and protect wine quality in the low-alcohol sectors.

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SOUTH AFRICA WINE RESEARCH 2025