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Now showing items 1-7 of 7
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The sensory characterisation of old-vine Chenin blanc wine : an exploratory study of the dimensions of quality
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Recently, there has been a lot of mention of the term ‘old‐vine’ in the media, the quality of the grapes they produce and the type of sensory profile they exude. Chenin blanc in South Africa is, ... -
Polycyclic Aromatic Hydrocarbons: potential sources from the vineyard and analysis in wine
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: The South African wine industry plays an important role in the economy, contributing R36.1 billion gross domestic product (GDP) to the regional economy and employing 300 000 people both directly and ... -
Nutritional requirements and survival of the red wine spoilage yeast Brettanomyces bruxellensis
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Brettanomyces bruxellensis is a red wine spoilage yeast that plagues the wine industry. It facilitates the formation of compounds such as volatile phenols, which impart negative aromas in red wines. Its ... -
Investigating the effect of leaf removal on the grape-associated microbiome through culture-dependent and –independent approaches
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Leaf removal is a common practice, which is often performed at either, veraison to increase the air circulation, light exposure, penetration of fungicides and decrease disease incidence; or at fruit-set ... -
The influence of gibberellic acid (GA₃) for berry thinning and berry sizing on table grape production, quality and fertility of Prime
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Table grapes are one of the major commercially grown non-climacteric fresh fruit crops worldwide. Over centuries the table grape industry became a niche market with increasing competition on the markets, ... -
Evaluation of citrate metabolism in Oenococcus oeni and Lactobacillus plantarum
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Citrate positive (cit+) Oenococcus oeni and Lactobacillus plantarum are able to degrade citrate during fermentation. These bacteria possess the citrate permease and citrate lyase enzymes which are responsible ... -
Characterisation of Wickerhamomyces anomalus and Kazachstania aerobia : investigating fermentation kinetics and aroma production
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Non-Saccharomyces yeasts have been studied extensively in the past two decades to use as catalysts for adjusting the aroma and chemical properties of wine. Many non-Saccharomyces yeasts dominate in grape ...
