Now showing items 1-2 of 2
The evaluation of malolactic fermentation starter cultures under South African winemaking conditions
(Stellenbosch : Stellenbosch University, 2008-03)
ENGLISH ABSTRACT: With ever increasing pressure on wine producers to lower the financial costs involved in winemaking to be able to compete in the market, all while maintaining a high level of wine quality, the focus on ...
The colour and phenolic content of Robertson Red grape cultivars : distribution, correlation with wines and analyses
(Stellenbosch : Stellenbosch University, 2013-03)
ENGLISH ABSTRACT: South African red wine is often acknowledged world wide as being full bodied and deep in colour. This is often the result of high temperatures that is experienced during the important growth stages of ...