WINETECH Technical Yearbook 2021

First page Table of contents Next page Last page

CONTENTS	2
AUTHORS	3
FOREWORD	4
VITICULTURE	5
An overview on the genetic and biological variability of viruses in vineyards	6
TerraClim – high resolution temperature layers are available and so much more	11
Understanding the “terroir effect” (PART 1)	17
Understanding the “terroir effect” (PART 2)	19
Understanding the “terroir effect” (PART 3)	22
Evaluation of the drought tolerance of 17 wine grape cultivars under dryland conditions – observations in the establishment phase	28
Trichoderma as possible biocontrol agent against black foot disease in grapevine nurseries	33
Breeding the next Pinotage – advancements in wine grape breeding	37
Cover crops enhance vineyard arthropod diversity	41
Entomopathogenic fungi mortality on grapevine mealybug	47
Minimal pruning – effects on grape aromatic composition	50
OENOLOGY	54
Minimising volatile phenols in wine	55
Do smaller thiol increases have a significant sensorial effect?	58
Wine tannins and polysaccharides – frenemies?	61
The effect of a reductive aroma compound on the perception of fruity volatile thiols	64
Can malolactic fermentation enhance volatile phenol production by Brettanomyces?	67
Is there a link between coffee aroma perception and the level of FMT in Pinotage wines?	70
Enhancing volatile thiols Enhancin through ultrasound	73
Grape seed powder to improve heat stability in Sauvignon blanc wines – effectiveness and sensory impact	75
Terpenoid analysis in wine	78
Can yeast selection and fermentation temperature reduce the haze-forming proteins in Sauvignon blanc wine?	80
Trellis effects on wine composition (PART 1: BACKGROUND)	83
Trellis effects on wine composition (PART 2: AROMA)	86
Trellis effects on wine composition (PART 3: TASTE AND MOUTHFEEL)	88
Adding antioxidants to Sauvignon blanc musts (PART 1)	90
Adding antioxidants to Sauvignon blanc musts (PART 2)	93
Tartaric acid – forms and effects	95
Chemical and sensory profile of shipwreck wines	97
Is adding copper the solution? (PART 1)	100
Is adding copper the solution? (PART 2)	103
A story of taste, colour and phenolics	107
Active bioprotection in red wines with Metschnikowia pulcherrima	110
Bioprotection – a microbial alternative to SO2	114
Level2 Initia™ – yeast for bioprotection of white and rosé juice in the pre-fermentation phase	117
IN THE VINEYARD	121
Understand soil groups to farm better	122
Gen-Z – 2020 cover crop demos	125
Plan your block layout with the help of soil classification and terrain analyses	134
Is shoot positioning always a good thing?	136
Implementation of precision farming principles in determining maintenance applications in the SA wine industry	139
Divided canopies – Smart-Dyson and Ballerina	144
Winetech vine and wine innovation watch: Can vine cuttings benefit the construction industry?	147
IN THE CELLAR	149
The importance of solids in white wine making	150
New tartrate stabilisation methods for wines	152
Bitter compounds in oak wood	154
The sanitation of cellar floors	156
The use of hybrid barrels	158
The cleaning and sanitation of barrels	159
The smoke spoilage of wine	161
The advantages and disadvantages of ozone as sanitation agent	164
The use of chitosan during winemaking	166
The cold stabilisation tests of wine	168
The advantages and disadvantages of spontaneous fermentation	170
GENERAL	172
A Boschendal case study	173
Solar energy can reduce your carbon footprint by more than 50%	175
Implementation of a human resource application to ease management of learning opportunities	177
Benchmark Report 2021 – South African wine grapes	179
WINETECH	182

Made with FlippingBook - Online magazine maker