South Africa Wine Technical Yearbook 2025

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AUTHORS	3
FOREWORD	4
VITICULTURE	6
Winery wastewater irrigation (Part 1): Annual dynamics of volumes and quality at two wineries	7
Winery wastewater irrigation (Part 2): Soil chemical responses on poorly drained soils	14
Winery wastewater irrigation (Part 3): Soil chemical responses on a well-drained soil	20
Winery wastewater irrigation (Part 4): Evaluation of a pot experiment on four differently textured soils	27
Winery wastewater irrigation (Part 5): Effect on soil K, Na and pH(KCl)	31
Winery wastewater irrigation (Part 6): Effect on soil phosphorus	38
Winery wastewater irrigation (Part 7): Effect on soil enzyme activities	41
Winery wastewater irrigation (Part 8): Vulnerability of selected soils in areas with different rainfall	46
Grape marc – a game-changer for greener dairies?	53
The fascinating world of terroir in winemaking (Part 1): How nature, tradition and science come together	55
The fascinating world of terroir in winemaking (Part 2): How nature, tradition and science come together	58
Resistance of grapevine rootstocks to nematodes – the status quo in South Africa	61
Near-real-time characterisation of vines	63
Rooted in research – what science says about regenerative viticulture. Part 1: Organic soil amendments, biostimulants and biological control agents	65
Rooted in research – what science says about regenerative viticulture. Part 2: Cover cropping and weed management	69
Rooted in research – what science says about regenerative viticulture. Part 3: Functional biodiversity enhancement	73
Soil texture’s influence on soil biological health indicators –implications for vineyard management	77
Sunscreen for Sauvignon blanc	79
OENOLOGY	81
Cultural insights in wine aroma descriptions in South Africa, France and Portugal	82
OTR and long-term ageing of Sauvignon blanc wines	84
Specific bioprotection against Brettanomyces: Naturally controlling Brettanomyces at the onset of wine production with LEVEL2 SALVA™	87
Wine yeasts and energy saving in wineries	94
Yeast-derived acidification of red wines	96
Q&A. Tackling calcium crystals in wine	100
PRACTICAL IN THE VINEYARD	103
Post-harvest strategy for maximum reserve accumulation in grapevines	104
Irrigation duration – time to give water... but how much is enough?	108
Profile pit stories with Johan	111
Watt’s up with row direction?	115
Grapevine fanleaf virus	117
Sunburn in the Paarl and Swartland regions	119
Grapevine-associated Aspergilli	122
PRACTICAL IN THE CELLAR	124
Tips to avoid the most common cellar mistakes (Part 1)	125
Tips to avoid the most common cellar mistakes (Part 2)	128
Guidelines for the management of barrel storage rooms	130
Post-harvest cleaning of equipment	132
Post-harvest reflection	134
Who is ultimately responsible for a task?	136
Checklists	138
New life	140
Benefits of ergonomics	142
GENERAL	144
Understanding CCC: South Africa’s trusted carbon footprint calculator for the fruit and wine industry	145
Haygrove case study. Maximising sustainability: The synergy between SHERPA and CCC	148

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