Forgot your password?
Document Actions
Downloadable Presentations - Chemical Taints Workshop - 12 September 2008
Up one levelBurnt Rubber Aroma research at Stellenbosch University - Marianne McKay
This talk outline the methodology of initial investigations by the Department of Viticulture and Oenology, SU into possible causes of the so-called "burnt rubber" taint in South African wines.
TCA consumer sensory perception - Petrus van Eeden
2,4,6-trichloroanisole (TCA) is one of the haloanisoles responsible for cork taint. Extensive research was conducted to establish sensory detection levels for TCA and the other major haloanisoles in selected white and red South African wines. Furthermore, the effect of different levels of the respective haloanisoles on the sensory aroma and chemical quality characteristics, as well as on consumer preference was determined using advanced statistical techniques.
Trends observed in the S.A. wine industry - Viresh Ramburan & Rencia van Wyk
Stellenbosch University, together with a commercial partner (Thales WCS) has been undertaking analysis of haloanisoles and their phenol precursors for players in the S.A. wine industry through a partnership arrangement as Quantum laboratories. As a result of sample volumes processed over a 4-year period, trends in the industry have been observed based on data analysis.
Taints in the cellar: Thales Wine Cellar Services - Adriaan Oelofse
The impact of "Chemical Taints" that are formed in the winemaking environment is largely underestimated and can drastically influence the organoleptic properties of the final product. With the rising consumer awareness on wine spoilage and stricter regulations, it is crucial that the current knowledge on and solution for the prevention of wine spoilage should be discussed. An overview of chemical taint formation within a cellar setup will be discussed with a focus on organohalogen contamination (TCA related compounds).
6th International Table Grape Symposium - 2010
SASEV YEAR PROGRAMME - 2008 - SAWWV JAARPROGRAM
