WINETECH Technical Yearbook 2019

CONTENTS

Melatonin in wine protects your heart.........94 Sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae – main effects...............................97 Chenin blanc and Pinotage fermentations with South African Torulaspora delbrueckii yeast isolates............................100 Focus on bentonite......................................103 Alternative theory for multiple sclerosis.....106 Stability of young Chenin blanc and Sauvignon blanc wine during storage (Part 1): Chemical evaluation......................109 (Part 2): Sensory aspects.............................113 When microbes get it wrong.......................116 Random oxidation and the role of bottle dimensions........................................119 IN THE VINEYARD Gen-Z cover crop demo plots – results and findings from the 2018 season............122 Stability of young Chenin blanc and Sauvignon blanc wine during storage

The role of leaf and soil analyses in vineyard management (Part 1)...................125 The role of soil and leaf analyses in vineyard management (Part 2)...................129 The role of soil and leaf analyses in vineyard management (Part 3)...................136 Grapevine lifetime – protection of a valuable asset.............................................................139 Looking at favourable vineyard locations in a warmer climate...........................................141 IN THE CELLAR The advantages and disadvantages of oxygen prior to bottling...............................144 The importance of oxygen control during bottling and the measurement of dissolved oxygen in wine. .......................147 New wine packaging for a changing consumer profile.........................................149 Winemaking with stems..............................152 Post-harvest practices in wine cellars.........154

The use of whisky barrels for wine maturation .........................................156 The role of ellagitannins in the oxidative stability of wine ...........................158 The role of tartaric acid in winemaking......160 The influence of different gasses on flotation.......................................................162 Lessons from Provence for the making of rosé wines...............................................163 The environmental awareness of cellars......................................................165 The efficiency of filtration prior to bottling....................................................167 GENERAL The positive contribution to transfer of knowledge...............................................170 Professionalism beckons for the wine industry...............................................172 Vineyard worker skills survey......................174 Get up to date with learning and development...............................................177