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Now showing items 1-14 of 14
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Volatiles playing an important role in South African Sauvignon blanc wines
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: Sauvignon blanc wines have become progressively more important in the commercial market. Extensive research is being done in various countries to gain more understanding about the aroma compounds found ... -
Sensor technology to assess grape bunch temperature variability in Vitis vinifera L. cv. Shiraz
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: The microclimate environment around the bunch is complex. The spatial distribution of leaves as well as bunch position and morphology impact on the path of direct radiation received by the berries. Canopy ... -
Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: Lactic acid bacteria (LAB) play a vital role in reducing wine acidity and also contributing to its aroma and flavour. However, they can also be responsible for many wine spoilage problems that compromise ... -
Mode of action studies of defensin peptides from native South African Brassicaceae species
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: Plant defensin peptides have become promising and attractive candidates to be used as antifungal agents in agricultural biotechnology. These peptides have a broad spectrum antifungal activity and play ... -
Investigating the secretome of non-Saccharomyces yeast in model wine
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: Proteins from various sources, including grape berry cells, yeast, bacteria and fining agents e.g. albumin and casein, have previously been identified in wine. These proteins play various critical roles ... -
Influence of vineyard posts type on the chemical and sensorial composition of Sauvignon blanc and Merlot noir wines
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: In recent years South African wines have been under the spotlight due to references in the international wine media to a distinctive ‘burnt rubber’ character. Many winemakers and wine experts argued ... -
The impact of wine yeast strains on the aromatic profiles of Sauvignon blanc wines derived from characterized viticultural treatments
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: Grape must is a complex medium, and during wine production numerous biochemical pathways and metabolic reactions are taking place simultaneously to produce a specific taste and aroma. Microorganisms, ... -
Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: There is a growing international consumer demand for the production of lower ethanol wines. This can be attributed to various qualitative, social, economic and health concerns that are associated with ... -
The effect of a creosote stockyard on the environment, vines and wines
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: The quality of wine is largely dependent on environmental conditions and recent studies have therefore focused on agricultural practices in terms of water, soil and biodiversity conservation. The industry ... -
Development of infrared spectroscopic methods to assess table grape quality
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: The two white seedless table grape cultivars, Regal Seedless and Thompson Seedless fulfil a very important role in securing foreign income not only for the South African table grape industry, but the ... -
Channelling metabolic flux away from ethanol production by modification of gene expression under wine fermentation conditions
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: There is a global demand for technologies to reduce ethanol levels in wine without compromising wine quality. While several chemical and physical methods have been developed to reduce ethanol in finished ... -
A case study of source-sink relationships using shoot girdling and berry classification (Vitis vinifera L. cv. Cabernet Sauvignon)
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: The relationships between leaf and fruit represent a fundamental concept in perennial plants. This concept allows to understand and to manage, with regard to farming, the balance of a vine, which is ... -
Bioprocess monitoring and chemometric modelling of wine fermentations
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: Wine fermentation is a continuously changing biological process whereby the raw product, grape juice is transformed into a high value product wine. In an ideal situation the fermentation kinetics of ... -
Assessing the compatibility and aroma production of NT 202 Co-Inoculant with different wine yeasts and additives
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: The influence of malolactic fermentation (MLF) in most red and some white wines is one of many factors that determine or influence wine quality, because it affects the flavour and sensory profile of ...
