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.
