Understanding Wine Lees!
Reproduced with permission from the Dept of Food Science & Technology, Virginia Tech The Nature of Wine Lees During aging sur lie, yeast components are released into the wine. These [...]
Interview with Nadia Barnard – winemaker at Waterkloof
Q: Where do you originate from ? “I was born in Pretoria.” Q : How does someone from Pretoria get to be winemaker in the Cape? “My Dad worked for a large company and was transferred to Somerset [...]
How quickly does oxygen disappear from white wine?
by Wessel du Toit, Daniella Fracassetti, Carien Coetzee, Andreja Vanzo & Davide Ballabio – for Wineland Magazine Introduction Oxygen plays an important role in wine production. The [...]