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The antioxidant activity of South African wines in different test systems as affected by cultivar and ageing

De Beer, Dalene (Stellenbosch : University of Stellenbosch, 2002-03)

ENGLISH ABSTRACT: Phenolic compounds in wine, due to their antioxidant activity, are reportedly responsible for the health-promoting properties of wines. The effect of cultivar and in-bottle ageing on the antioxidant ...
Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines

Hanekom, Evette (Stellenbosch : Stellenbosch University, 2012-12)

ENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were sourced for this study. Descriptive sensory ...
Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines

Botha, Janita J (Stellenbosch : University of Stellenbosch, 2010-03)

ENGLISH ABSTRACT: This study focussed on the sensory effects of the main volatile compounds produced by Brettanomyces yeast causing spoilage in wine. This research firstly aimed to determine the detection thresholds of ...