Now showing items 1-2 of 2
Industry-wide assessment and characterisation of problem fermentations
(Stellenbosch : University of Stellenbosch, 2007-03)
In order to remain competitive in the international wine market, wineries need to increase productivity and improve quality with the aid of available technologies. Problematic wine fermentations directly impact both ...
Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference
(Stellenbosch : University of Stellenbosch, 2011-03)
ENGLISH ABSTRACT: Wine is the result of a variety of biochemical reactions and microbial interactions which contribute to the organoleptic properties of wine. Wine aroma and flavour encapsulate the sensory experience of ...