Browsing by Issue Date
Now showing items 1-11 of 11
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Succinic acid production by wine yeasts
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: One of the most striking qualities of wine is its tart, sour taste. The sensory perception of sourness is mainly attributed to the presence of hydrogen ions (protons) at high concentrations. Large amounts ... -
A study of the interaction between grapevine vigour and water status for Vitis vinifera L. cv Merlot noir in Stellenbosch
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: Grapevine water status is considered to be the most important factor limiting plant growth and production in the Mediterranean zones. In these regions with limited summer rainfall and limited water ... -
The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: The quality of wine is influenced and determined by various factors, one of which includes the process of malolactic fermentation (MLF). MLF plays an integral role in the flavour and sensory profile of ... -
Influence of soil parameters and canopy structure on root growth and distribution
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: Because of long-term climate changes, apparently associated with higher temperatures and fewer rainfall events, factors such as water-use efficiency and site selection for new cultivars are a matter of ... -
The functional analysis of Vitaceae polygalacturonase-inhibiting protein (PGIP) encoding genes overexpressed in tobacco
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: Agriculture worldwide is under great pressure to produce enough food in order to sustain the ever-growing world population. Among the many challenges faced by food producers, crop losses and damage ... -
Functional analysis of a lignin biosynthetic gene in transgenic tobacco
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: Necrotrophic fungi infect many economically important crop plants. This results in great losses in the agricultural sector world-wide. Understanding the nature by which plants respond to pathogens is ... -
Functional analysis of a grapevine carotenoid cleavage dioxygenase (VvCCD1)
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: The Vitis vinifera L. carotenoid cleavage dioxygenase 1 gene (VvCCD1) is a member of a structurally conserved gene family encoding enzymes that cleave multiple carotenoid substrates to form apocarotenoids. ... -
The effect of within-vineyard variability in vigour and water status on carbon discrimination in Vitis vinifera L. cv Merlot
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: Within-vineyard variability in vigour and water status commonly occurs in South African vineyards. Different soil types found over short distances are probably the main cause of vigour variability, while ... -
The effect of different irrigation frequencies in combination with boron and calcium bunch applications on berry split of SoutherngrapeOne
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: The table grape industry employ a wide range of viticultural management practices in order to produce the high quality grapes demanded by the export market. A common contributor to degrading the quality ... -
The edaphic and climatic effects on production and wine quality of Cabernet Sauvignon in the Lower Olifants River region
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: Cabernet Sauvignon is the most planted red cultivar in South Africa and the second most planted red cultivar in the Olifants River region. The cultivar is prone to vigorous growth with low yields. ... -
Carotenoid and chlorophyll content of Vitis vinifera cv. Merlot grapes during ripening with reference to variability in grapevine water status and vigour
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: Previous research has shown that carotenoids are precursors of C13-norisoprenoid aroma compounds in wine. C13-norisoprenoids have low threshold values in wine with the most prominent C13-norisoprenoids ...
