Now showing items 11-14 of 14
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 ...
Winemaking practices affecting glutathione concentrations in white wine
(Stellenbosch: Stellenbosch University, 2012-03)
ENGLISH ABSTRACT: Glutathione (GSH), a tripeptide consisting of glutamate, cysteine and glycine, is the most ubiquitous non‐protein intracellular thiol in a large variety of organisms, including plants, animals and fungi. ...
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. ...