Technical Articles
Berry Shrivel
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...
Turning water into wine
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...
Effects of heat events on Shiraz berry composition – A research summary
Aim of the study In this project researchers wanted to determine what the effects of a single heat event, as well as cumulative effects of a number of heat events are on Shiraz berry composition and tannins. Project layout In order to control the environment,...
How late pruning affects Shiraz development and berry composition – A research summary
Aim of the study In this project, researchers wanted to evaluate the effects of late pruning and increased temperatures on the development and fruit composition of Shiraz. Project layout Shiraz vines in the Barossa valley were used for the three year trial....
Comparing co-fermentation with after MLF blending of Shiraz and various white Rhône cultivars – A research summary
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...
Options for enhancing mouthfeel of earlier harvest grapes – A Research Summary
Harvesting Shiraz grapes at the optimal maturity is critical for achieving the targeted wine style, however challenges such as unexpected viticultural/climatic conditions and/or the availability of resources can force producers to harvest the crop earlier than...
Rotundone Part 2: Winery processes affecting pepper aroma
Rotundone is responsible for the attractive “pepper” character in grape berries and wine and is especially important for cool-climate Shiraz. Part 1 of this two-part series covered the sensory impact of rotundone and the main viticultural factors that influence...
Rotundone Part 1: The aromatic compound responsible for peppery notes in Shiraz
Since the discovery of rotundone as a key aroma compound in Shiraz wines in 2007, researchers have been hard at work to identify factors that influence rotundone concentration in the grape berries and the resulting wine. Part 1 of this two-part series reports some of...