The winemaker's guide to wine in a can
-2022-

The sensitivity of various aroma compounds 
to different storage temperatures

- 2020 -

Oxygen in wine

Oxygen dissolution and consumption

Effect of sparging on shelf life

-2019-

How copper additions can increase reductive notes in wine

- 2019 -

Factors affecting the efficacy of sparging in South African white wines

-2018-

Thiol levels in young commercial South African Sauvignon Blanc and Chenin Blanc wines using propiolate derivatization and GC-MS/MS

-2017-

Unravelling of the 2017 FNB Top 10 wines

– 2017 –

South Africa’s top 10 Sauvignon blanc wines. How do the chemical and sensory profiles compare?

– 2016 –

Addition of sulphur dioxide to reduce “green apple” odour. But at what cost?

-2016-

Repetitive oxidation of Sauvignon blanc wine: comparison of chemical and sensory data

- 2015 -

Overview of Sauvignon Blanc aroma compounds

Aromatic interaction studies combining varietal and oxidation related compounds that occur in Sauvignon blanc wines

Effect of oxidation on Sauvignon blanc wine sensory and chemical composition

Effect of Must Oxygenation and Sulphur Dioxide addition on Polyphenols, Glutathione and certain Aroma Compounds in Sauvignon blanc

The 2020
Sauvignon Blanc Top10
in a nutshell

-2020-

The 2019 FNB Sauvignon Blanc

Top10 in a nutshell

– 2019 –

Faulty Wine
COURSE & TASTING

– 2019 –

Testing wine stability.

Fining, analysis and interpretation

– 2018 –

Oxygen uptake. Old problems, new solutions

– 2017 -

SO2 in wine. Back to basics

– 2017 –

Vinlab Post-harvest Information

Must/Juice Analyses

-2017-

Role of glutathione in winemaking

– 2015 –

New Zealand Sauvignon blanc research and applications

-2016 -

Repetitive oxidation of Sauvignon blanc wine: Comparison of chemical and sensory data

– 2015 –

Effect of different oxygen and SO2 levels on Sauvignon blanc must

Repetitive oxidation of Sauvignon blanc wine: the evolution of aroma compounds

-2013-

Thiols and glutathione in Sauvignon blanc berries and wine: a review and recent results

Assessment of viticultural and oenological processes to identify steps where adjustments can be implemented

- 2020 -

Winemaking 101

COURSE & TASTING

-2019-

South African Cultivar Experience

COURSE & TASTING

– 2019 –

Unravelling of the 2018 FNB Top 10 wines 

-2018-

Lessons learned from the

Sauvignon Blanc Experience

– 2018 –

The future of paper chromatography in the wine industry due to alternative methods

– 2017 -

Wine aroma stability and preservation

– 2017 -

Recent research at the University of Stellenbosch and South African Sauvignon blanc top 10 wines unravelled

-2016-

Research on Sauvignon Blanc:

Past, present and future

– 2015 –

Sensory effect of acetaldehyde bound to sulphur: Is it really odourless?

– 2015 -

Sauvignon Blanc Aroma:

Role of volatile thiols and oxygen

– 2016 –

Repetitive oxidation of Sauvignon blanc wine: the evolution of aroma compounds

Oxygen and sulphur dioxide additions to Sauvignon blanc: effect on must and wine composition