WINETECH Technical Yearbook 2021

2 OENOLOGY

Tartaric acid – forms and effects ________________________ 95

Minimising volatile phenols in wine _____________________ 55

Grape seed powder to improve heat stability in Sauvignon blanc wines – effectiveness and sensory impact __________ 75

Chemical and sensory profile of shipwreck wines _________ 97

Do smaller thiol increases have a significant sensorial effect? ______________________________________ 58

Terpenoid analysis in wine _____________________________ 78

Is adding copper the solution? (Part 1) _________________ 100

Can yeast selection and fermentation temperature reduce the haze-forming proteins in Sauvignon blanc wine?__________ 80

Wine tannins and polysaccharides – frenemies? __________ 61

Is adding copper the solution? (Part 2) _________________ 103

The effect of a reductive aroma compound on the perception of fruity volatile thiols _________________________________ 64

Trellis effects on wine composition (Part 1: Background) ___ 83

A story of taste, colour and phenolics __________________ 107

Trellis effects on wine composition (Part 2: Aroma)________ 86

Can malolactic fermentation enhance volatile phenol production by Brettanomyces ? _________________________ 67

Active bioprotection in red wines with Metschnikowia pulcherrima ___________________________ 110

Trellis effects on wine composition (Part 3: Taste and mouthfeel) ___________________________ 88

Is there a link between coffee aroma perception and the level of FMT in Pinotage wines? _____________________________ 70

Bioprotection – a microbial alternative to SO 2 ___________114

Adding antioxidants to Sauvignon blanc musts (Part 1) ____ 90

Level 2 Initia™ – yeast for bioprotection of white and rosé juice in the pre-fermentation phase____________ 117

Adding antioxidants to Sauvignon blanc musts (Part 2) ____ 93

Enhancing volatile thiols through ultrasound _____________ 73

WINETECH TECHNICAL YEARBOOK 2021 | 54