Technical Yearbook 2023

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COVER	1
CONTENTS	2
AUTHORS / CONTRIBUTORS	3
VITICULTURE	6
Management of vine water stress through foliar treatment with microbial derivatives*	7
Late pruning of the vine	12
Manipulating Sauvignon blanc ripening through shoot trimming and crop reduction	15
Vineyard biodiversity - how to put it to work using cover crops	17
Winetech funds research towards improved Vitis planting material for the wine industry	21
Seaweed-based biostimulants in Vitis vinifera L. wine cultivars - friend or foe?	27
Chenin blanc - the versatile variety	31
Soil compaction - the silent killer of conservation agriculture?	35
Managing for optimum root health	39
Winery wastewater for irrigation (Part 1): Irrigation application and water quality	44
Winery wastewater for irrigation (Part 2): Evaluation of catch crops on open land	47
Winery wastewater for irrigation (Part 3): Vineyard catch and cover crop responses	50
Winery wastewater for irrigation (Part 4): Soil responses	54
Winery wastewater for irrigation (Part 5): Grapevine and wine responses	58
OENOLOGY	61
Effect of light exposure on bottled sauvignon blanc wine	62
Minerality in wine - understanding the concept and factors involved	64
Fruit salad vs varnish - nitrogen sources and their impact on aroma production in wine	66
Repurposing Sauvignon blanc fermentation gas for natural aroma enrichment	70
Wine in a can - rapid determination of a wine’s suitability for canning	72
Micro-agglomeration and bioavailability of sterols - the revolutionary wine yeast protector: Faster yeast rehydration	74
The significance of the H2S-C6 pathway for volatile thiol production	80
RUBY - expressing thiols in red wine through an innovative yeast selection	82
PRACTICAL IN THE VINEYARD	87
Underground irrigation at Alvi’s Drift	88
Leafroll disease or deficiency symptom?	91
Gen-Z interplanting project: preliminary results - Olifants River	96
Manganese deficiencies	98
The influence of climate change on the potassium, pH and total acidity of wines	100
Collaboration to mitigate the risk of climate change	102
Recompaction of soil in existing vineyards - causes and upliftment methods	105
Let nature work for you - employ winter weeds as cover crops	111
The effect of mountainous terrains on cold-unit accumulation	114
PRACTICAL IN THE CELLAR	116
Filtration choices	117
Preventing pinking during harvest	118
The past, present and future of sulphur dioxide	120
Making a Top 10 Merlot - to cold soak or not	122
Bentonite and laccase - a doomed attraction	124
The impact of cross-flow filtration on wine filterability	126
The trend of natural winemaking	128
The pros and cons of pumping options for cellars	130
The ultrasonic sanitation of barrels	132
Barrel-to-barrel variation during red wine maturation	133
Maintaining barrels for longer use	134
Natural alternatives for sulphur dioxide	135
Factors that affect alcoholic fermentation	136
GENERAL	138
Confronting Climate change: Van Loveren shares their user experience feedback on the CCC carbon calculator	139
Outsmarting tomorrow	145
Confronting Climate change: Wellington Wines shares their user experience feedback on the CCC carbon calculator	147
Uncertain times are a constant - be flexible and adaptable	152
The value of healthy disagreements	154
Women add value - they have the power to create, nurture and transform	155
Factors influencing knowledge uptake by practitioners - individual characteristics	156
Factors influencing knowledge uptake by practitioners - characteristics of the knowledge source	158
Factors influencing knowledge uptake by practitioners - characteristics of the knowledge	161
Factors influencing knowledge uptake by practitioners - the nature of the knowledge transfer channel	164
Confronting Climate change: Benchmark Report 2023	166
Neethlingshof - a focus on knowledge development	171
Confronting Cimate change: Villiera Wines shares their user experience feedback on the CCC carbon calculator	172
Roodezandt RF - employer involvement establishes leaders	177
La Bri - transfer of knowledge promotes positive self-esteem	178
Cellar Assistants’ Programme - information days and senior cellar assistants’ workshops add value	179

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