Now showing items 1-2 of 2

  • 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 ...
  • Malolactic fermentation : the ABC's of MLF 

    Lerm, E.; Engelbrecht, L.; Du Toit, M. (SASEV, 2010-09)
    There are two main fermentations associated with the winemaking process. Alcoholic fermentation is conducted by the yeast culture and malolactic fermentation takes place as a result of the metabolic activity of lactic acid ...