The aim of the study was to determine the effect of late-season Shiraz berry dehydration (berry shrivel) on the chemical and sensory properties of the resulting wine. Project Layout Shiraz grapes were harvested on 25 February 2016 from a commercial vineyard (8...
In various countries the addition of water to grape must pre-fermentation is permitted in order to lower the risk for stuck fermentations. It has also been proposed in South Africa as a warm viticultural climate and is currently under consideration. There are...
Aim of the study The aim of this study was to determine the chemical and sensory effects of co-fermentation and post malolactic fermentation (MLF) blending of Shiraz (Syrah) with selected Rhône white cultivars. Co-fermentation of Shiraz is a traditional practice and...
