Technical Yearbook 2024

First page Table of contents Next page Last page

COVER	1
CONTENTS	2
AUTHORS / CONTRIBUTORS	3
FOREWORD	4
VITICULTURE	6
Promotion of wild bees in South African and Austrian vineyards by plants with diverse floral traits	7
Mapping individual vines using drone imagery	10
Treated municipal wastewater for irrigation (Part 1): Irrigation application and water quality	13
Treated municipal wastewater for irrigation (Part 2): Grapevine water status and vegetative responses	17
Treated municipal wastewater for irrigation (Part 3): Yield and juice characteristics	21
Treated municipal wastewater for irrigation (Part 4): Soil chemical responses	28
Treated municipal wastewater for irrigation (Part 5): Soil hydraulic conductivity	33
Biosand reactors as a feasible solution for the treatment of winery wastewater (Part 1)	36
Biosand reactors and anaerobic digestion – a zero-waste model for winery wastewater (Part 2)	40
The quest for new Pinotage clones	43
In-field fractional use of winery wastewater with raw water (Part 1): Plot selection, augmentation and climatic conditions	46
In-field fractional use of winery wastewater with raw water (Part 2): Irrigation application, water quality and nutrient load	51
In-field fractional use of winery wastewater with raw water (Part 3): Soil responses	56
In-field fractional use of winery wastewater with raw water (Part 4): Grapevine and wine responses	62
In-field fractional use of winery wastewater with raw water (Part 5): Assessment of the below and above-ground chemical status of grapevines in the lower Olifants River region	68
High(er)-throughput evaluation of novel grapevine material for important traits	73
Understanding and controlling Phomopsis (‘streepvlek’) in Western Cape vineyards	75
The grapevine collection at ARC Infruitec-Nietvoorbij	78
Biocontrol in viticulture	81
Impact of GHS on evaluation of IPW spray programmes	84
OENOLOGY	85
Hydrogen sulphide formation in canned wines – the role of liners and wine composition	86
Bioprotection as an alternative to SO2 in the pre-fermentation phase	88
Yeast cell density and the effect on volatile thiol formation	91
Calcium tartrate instability	93
Electronic noses	96
Towards a circular economy in winemaking – re-utilisation of yeast lees	98
Plant-based proteins in oenology	100
The use of carrageenan in calcium tartrate and protein stabilisation of wines	105
Stirring things up – Sauvignon blanc juice stabulation	107
PRACTICAL IN THE VINEYARD	109
Under-vine living mulches	110
Waterlogged conditions in vineyards	112
Vineyard response to the floods in the Olifants River region during 2023	115
Centennial celebration and congress of the International Union of Soil Science	119
Suitable rootstock for soil and wine goal	123
Mechanical pruning in the Orange River – a viable alternative	126
The vine’s reserve bank	129
PRACTICAL IN THE CELLAR	132
The influence of consumers’ preferences on the wood character of wine	133
What is a ‘microbiome’, and how does it relate to wine?	134
Practical considerations concerning wine hoses	136
Tips for additions	138
E-aphrom – a digital sensor for secondary fermentation	141
Organise your store	145
GENERAL	147
Opstal Estate – rock-solid between the Slanghoek and Badsberg Mountains	148
Carbon Heroes launches personalised QR codes and landing pages	149
Case study – Achtertuin Farm’s sustainability story unveiled through the CCC carbon calculator	152
Confronting Climate Change’s Workshops	155

Made with FlippingBook Ebook Creator