WINETECH Technical Yearbook 2020

2. OENOLOGY_ _______________________ 77 Wine sensory benchmarking (Part 1): Why, when and how_ ___________________ 78 Wine sensory benchmarking (Part 2): _____ 80 Thiols in red wine (Part 1): Background and relevance_ _____________ 83 Thiols in red wine (Part 2): Individual thiols and levels_______________ 86 Thiols in red wine (Part 3): Thiols interaction in a Pinotage base wine_ __ 89 Thiols in red wine (Part 4): The matrix_____ 91 Volatile sulphur compounds_ ____________ 93 Manipulation of Shiraz flavour____________ 96 Wine consumers are creatures of brand habits___________________________ 99 consumers’ wine selection behaviour_ ___ 102 Yeast and its ability to release thiols_ ____ 105 Lachancea thermotolerans yeast and its role in winemaking__________________ 108 Torulaspora delbrueckii and its role in winemaking_ _______________________ 111 Metschnikowia pulcherrima yeast and its role in winemaking__________________ 113 Schizosaccharomyces pombe yeast and its role in winemaking__________________ 117 Which wine and wh(Y)? Industry perspectives on Generation Y

The conversion of sugar to alcohol_ _____ 160 The management of phenols in the vineyard and cellar_ ___________________ 162 Decreasing the cooling cost of cellars____ 164 The chemical composition of stainless steel_________________________________ 166 The phenolic compounds of white wines_ 168 The sanitation of Brett-infected barrels___ 170 Bentonite alternatives__________________ 172 The sustainability of French oak_ ________ 174 The impact of sulphur dioxide additions at crush on wine yeasts, bacteria and sensory attributes_ ____________________ 176 Winetech vine and wine innovation watch: KPA for the tartrate stabilisation of wines______________________________ 178 Winetech vine and wine innovation watch: Magnetic nanoparticles for the protein stabilisation of wines____________ 180 5. GENERAL_ ________________________ 182 Why calculate your carbon footprint? The value of knowing your carbon emissions in a global context_ __________ 183 Benchmark Report 2020 – South African Wine Grapes_____________ 186

Pichia kluyveri yeast and its role in winemaking_ _________________________ 119 The utilisation of nitrogenous compounds by commercial non- Saccharomyces yeasts________________________________ 121 New developments in protein stability_ __ 123 3. IN THE VINEYARD_ ________________ 125 Pinotage ripening – an overview_ _______ 126 Highlights of the 2019 Gen-Z cover crop demos___________________________ 129 Trellis systems in Worcester and Breedekloof_ _________________________ 137 Raise your goblet______________________ 140

Winetech vine and wine innovation watch: Fighting vineyard pathogens

with UV light__________________________ 143 Aster yellows_ ________________________ 145

4. IN THE CELLAR____________________ 148 Exploring PET and BIB as possible alternative packaging for Sauvignon blanc_ _______________________________ 149 Fine tuning flotation with potato protein___ 152 The latest developments in grape sorting technology_ ___________________ 156 Fructophilic yeasts and yeast strain choice_ _ 158

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WINETECH TECHNICAL YEARBOOK 2020 3