Now showing items 1-2 of 2
The development of polysaccharide degrading wine yeast strains
(Stellenbosch : University of Stellenbosch, 2004-12)
ENGLISH ABSTRACT: The polysaccharides that are present in wine originate from the grapes, the fungi that grow on the grapes and from other microorganisms that come into contact with the must during winemaking. The ...
The evaluation of Fourier transform infrared spectroscopy (FT-IR) for the determination of total phenolics and total anthocyanins concentrations of grapes
(Stellenbosch : University of Stellenbosch, 2006-03)
The assessments of grape and wine quality are complex issues and the wine industry needs more objective analysis of grape and wine quality. The standard quality assessment protocol for grading grapes at most wine cellars ...