Subject
Now showing items 1-2 of 2
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The effect of region, yeast strain and ascorbic acid on the development of a sulphur-like aroma and on Sauvignon blanc wine quality
(Stellenbosch : Stellenbosch University, 2000-12)ENGLISH ABSTRACT: Highly valued Sauvignon blanc wines, with the distinctive cultivar-typical aromas, reminiscent of grassy, green pepper or asparagus-like, are produced in some South African regions. Quite often, however, ... -
Optimising productivity and grape composition (grapevine potential) for a specific wine production goal: adaptation of grapevine reproductive/vegetative balance in modified training systems
(Stellenbosch : Stellenbosch University, 2020-12)ENGLISH ABSTRACT: Provided the current economic context in South Africa, grape producers are being forced to think outside the box and explore and employ new approaches in order to optimize productivity in a sustainable ...
