Now showing items 1-5 of 5
Chemical characterization of the constituents of the aroma of honeybush, Cyclopia genistoides
A high-capacity headspace sample enrichment probe (SEP) was used in conjunction with gas chromatography-mass spectrometry (GC-MS) to analyse the volatile organic compounds present in the aroma of dry or infused, unfermented ...
Characterisation of pinotage wine during maturation on different oak products
The effect of oak contact on the phenolic composition, total antioxidant capacity (TAC) and colour of Pinotage wines was investigated during maturation. Oak maturation included traditional treatments, such as new, second-fill ...
Effect of oxygenation during maturation on phenolic composition, total antioxidant capacity, colour and sensory quality of pinotage wine
The effect of oxygenation on the phenolic composition, total antioxidant capacity (TAC), colour and sensory quality was investigated during the maturation of Pinotage wines. Oxygenation was carried out in discrete monthly ...
South African herbal teas : Aspalathus linearis, Cyclopia spp. and Athrixia phylicoides - a review
Rooibos (Aspalathus linearis (Brum.f) Dahlg.) and honeybush (Cyclopia Vent. species) are popular indigenous South African herbal teas enjoyed for their taste and aroma. Traditional medicinal uses of rooibos in South ...
Phenolic compounds : a review of their possible role as in vivo antioxidants of wine
(South African Society for Enology and Viticulture, 2002)
Phenolic compounds are a large and complex group of chemical constituents found in red and white wines which not only affect their quality, but also contribute to their beneficial health effects. The antioxidant properties ...