Now showing items 1-4 of 4
Biological deacidification of musts induced by yeasts or malolactic bacteria and the effect on wine quality
(South African Society for Enology and Viticulture, 1987)
This study investigated the possible use of Schizosaccharomyces pombe and Schizosaccharomyces malidevorans for deacidification of red wines during alcoholic fermentation, in comparison with existing deacidification practices ...
Berry size variation of vitis vinifera l. Cv. Syrah : morphological dimensions, berry composition and wine quality
(South African Society for Enology and Viticulture, 2015)
Berry size has always been a quality factor in wine production. In this study, Syrah grapes from a single vineyard were classified into different size groups according to diameter: small (< 13 mm), medium (13 < diameter < ...
Effect of grape maturity and juice treatments on terpene concentrations and wine quality of Vitis vinifera L. cv. Weisser Riesling and Bukettraube
(South African Society for Enology and Viticulture, 1986)
The effect of grape maturity aud different juice treatments, namely free-run, skin-contact, pressing and heat treatment on individual terpene concentrations in Weisser Riesling and Bukettraube juices and wines, as well as ...
Effect of sunlight and shade on norisoprenoid levels in maturing weisser riesling and chenin blanc grapes and weisser riesling wines
(South African Society for Enology and Viticulture, 1992)
The effect of sunlight, shade and degree of ripeness on potentially volatile C13-norisoprenoid concentrations in Weisser Riesling grapes and wines and in Chenin blanc grapes, was investigated. Norisoprenoids were released ...