Winetech Technical Yearbook 2022

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COVER	1
CONTENTS	2
AUTHORS	3
FOREWORD	4
VITICULTURE	6
Petri disease – when and how do Western Cape vineyards get infected?	7
Smokin’ hot Western Cape terroir (Part 1)	9
Smokin’ hot Western Cape terroir (Part 2)	12
Impact of grapevine leafroll disease on grape and wine composition	14
Optimisation of grapevine leafroll detection by sentinel canes	18
Hot water treatment – effective eradication of root-knot nematodes?	23
Hyperspectral – the answer to water stress? (Part 1)	24
Hyperspectral – the answer to water stress? (Part 2)	27
The CRISPR revolution and grapevine	29
Transmission dynamics of grapevine leafroll-associated virus 3 (GLRaV-3) variants	32
High altitude vineyards	35
The bud (erinose) mite – identity crisis	38
OENOLOGY	40
Cooling Sauvignon blanc grapes before processing – is it worth the effort, time and energy?	41
The effect of aeration on spontaneous Chardonnay fermentations	43
Elemental sulphur residues at harvest – boosting both the good and the bad	44
Factors affecting sparging efficiency (Part 1)	46
Factors affecting sparging efficiency (Part 2)	48
Why does my wine smell like mushrooms?	50
Cork or crown closures during bottle fermentation of MCC?	52
Steering away from flat and flabby Merlot	54
Effect of cork or crown cap closures on MCC bubbles	57
Yeasts, smoke taint and Chenin blanc wines	59
The role of thiamine in sluggish fermentations and crushed dreams	62
Adding freshness back to wine with Level2 Laktia™	64
Reducing bentonite usage with a novel method to obtain heat-stable wines	68
Lipids in white winemaking – the too oft-ignored essential nutrients	71
PRACTICAL IN THE VINEYARD	74
Soil preparation – think before you do	75
uniWines Vineyards’ quality strategy for higher-yielding vineyards	79
Gen-Z – 2021 cover crop demos	82
Let your terroir guide your farm planning	89
Mulching on berms	91
Sawing back of grapevines for retraining	94
The cold facts about managing vineyard frost	96
PRACTICAL IN THE CELLAR	98
Effective microbiological monitoring in wine cellars	99
The use of dried yeast without rehydration	100
The making of wines with low or no alcohol	101
The benefits of aeration during fermentation	102
Winetech vine and wine innovation watch: The use of fumaric acid to control malolactic fermentation	105
Actions in cork factories to prevent TCA in closures	107
Calcium tartrate instability of wine	108
Winetech vine and wine innovation watch: Treatment of grapes, musts and wine with pulsed electric fields	109
The complexities of sulphur dioxide	111
Carbonic maceration	113
Modern amphorae and oak barrels	114
Free sulphur dioxide management in barrels	115
Hot vineyards not that “VA VA” Voom after all	116
GENERAL	118
Confronting Climate Change: Carbon emissions and the future of South African agriculture	119
Carbon jargon – your quick guide to carbon literacy	121
Confronting Cimage Change: Benchmark Report 2022	122

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