Wine Chemistry

by Jose Luis Aleixandre-Tudo, Mihaela Minhea & Wessel du Toit  The importance of phenolic compounds on wine quality require methods that accurately measure the tannin content. Tannins are [...]

By Anton Nel of Wineland Magazine When white wines with the potential to pink are exposed to oxygen, the phenomenon known as pinking occurs. It is common in Sauvignon blanc, but also occurs in [...]

By: Denise M. Gardner In a previous post, we discussed ways in which nutrient management during primary fermentation can affect hydrogen sulfide formation and the overall “health” of the wine.  [...]

By: Denise M. Gardner Yeast assimilible nitrogen (YAN) is the sum of the amino acid and ammonium concentrations available in the grape juice at the start of fermentation.  Typically, the amino [...]

Article by Becca Yeamans of ‘The Academic Wino’ How a wine tastes is dependent upon many factors, including (but not limited to) the variety, the vintage, where the grapes are grown [...]

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 [...]

Published with the permission of NOMACORC. For further information visit www.nomacorc.com The influence of oxygen on the sensory characteristics of red wine has been long known, since Louis [...]

Proteins represent a significant portion of wine’s total nitrogen content. In juice/must, proteins usually represent less than 10% of total nitrogen content. In wine, levels are far higher [...]

As many of you probably know from experience, sometimes when you drink a red wine you notice that your mouth gets very dry. This is usually attributed to the tannin levels in the wine—the [...]

by Francois van Jaarsveld and Francois October Acetaldehyde (ethanal; C2H4O) is a low molecular weight, flavour compound found in a wide variety of aromatic foods and beverages that have, prior [...]