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The diversity and dynamics of indigenous yeast communities in grape must from vineyards employing different agronomic practices and their influence on wine fermentation
(South African Society for Enology and Viticulture, 2015)
The current study evaluated the diversity of yeast species in Cabernet Sauvignon grape must derived from three neighbouring vineyards from a similar terroir but on which significantly different management practices are ...
Understanding problem fermentations – a review
(South African Society for Enology and Viticulture, 2007)
Despite advances in winemaking technology and improvements in fermentation control, problem alcoholic and malolactic fermentations remain a major oenological concern worldwide. This is due to possible depreciation of product ...
Glycerol in South African table wines : an assessment of its relationship to wine quality
(South African Society for Enology and Viticulture, 2002)
Glycerol is an important by-product of glycolysis and is quantitatively one of the major components of wine. While the physicochemical and sensory characteristics of pure glycerol are well established, the impact of varying ...