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  • 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 ...
  • 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 ...