Investigation using cork as closure and winemaking tool for bottle fermented sparkling wines

Project number:
P04000204

Project leader
Dr Neil Jolly

Institution
ARC Infruitech Nietvoorbij, Stellenbosch

Start date
2018

Project description
Wine producers are continually striving to increase quality and produce niche products to maintain market share. One of the tools used during MCC production is cork instead of a crown cap during the second fermentation. The aim of this project is to compare MCC wines fermented and aged under cork and crown caps. Preliminary results show there are differences between wines fermented under cork and crown caps based on infrared spectral analyses, chemical measurements and sensory analyses.

 

 

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