Wine and fermentation technology

Introduction

Activities of this Group embrace wine and brandy technology, wine microbiology and grape and wine chemistry. Research is aimed at understanding the chemical and microbiological processes involved in wine production, such as the influence of micro-climate on the aroma profile of Sauvignon Blanc and the role of yeast in wine style. Enhancing the final product's quality requires the identification of quality-determining factors in grapes and wines and creating technologies by which the potential quality in the grapes will be transferred to wine and brandy. A priority is supplying the industry with a variety of newly selected yeast strains for the production of wines of different styles.

Prior to release to the wine industry, batches of locally produced active dried wine yeast strains are subjected to quality control tests to obtain the "Nietvoorbij Seal of Approval". Research on wine sterility, the effect of chemical agents on fermentation and wine quality, as well as other microbiological services are performed.

Our Mission

To promote the prosperity and competitive position of the wine industry, through dynamic and purposeful research, development and transfer of technology.