Now showing items 1-1 of 1

    • Fermentation-derived aroma compounds in varietal young wines from South Africa 

      Louw, L.; Tredoux, A. G. J.; Van Rensburg, P.; Kidd, M.; Naes, T.; Nieuwoudt, H. H. (SASEV, 2010-09)
      The volatile composition of 925 single cultivar young Sauvignon blanc, Chardonnay, Pinotage, Merlot, Shiraz and Cabernet Sauvignon wines of vintages 2005 to 2007, was determined using gas chromatography-flame ionisation ...