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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 ...
Influence of oxygen addition on the phenolic composition of red wine
(Stellenbosch : University of Stellenbosch, 2009-12)
ENGLISH ABSTRACT: Tannins and colour components in red wine are important quality parameters. These factors can be manipulated in the vineyard by grape growing techniques or in the cellar by different winemaking practices. ...