Browsing by Author "De Wet, Alet"
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- ItemThe use of rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.) as wood alternative in red winemaking(Stellenbosch : Stellenbosch University, 2015-03) De Wet, Alet; Du Toit, Wessel J.; Muller, M.; Stellenbosch University. Faculty of Agrisciences. Dept. of Viticulture and Oenology.ENGLISH ABSTRACT: Wine knowledge has increased drastically in recent years with the aid of scientific experimentation. The producers of wine have increasingly incorporated new wine knowledge into the marketing and innovation of wine products. In parallel with the above, the consumer market has become more aware of winemaking practices and their influence on consumer health. The use of alternative methods and additives in wine are means by which producers have been able to create innovative wine products. This study focused on the addition of rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.) plant material to red wine. Consumer liking, as well as descriptive sensory analysis (DSA) of different red wines made from a range of cultivars with the addition of rooibos and honeybush plant material, was investigated. Another aim of the study was to observe the effect of oxygen addition to red wines treated with rooibos and honeybush plant material. The consumer studies included a number of events where wines treated with rooibos and honeybush material were compared with other commercial wines. The results could not clearly indicate whether consumers liked or disliked the wine products with added rooibos and honeybush plant material. Further refinement of wines with the addition of rooibos and honeybush can serve as topics for future research. Focus on the potential health benefits which can be added to wine from rooibos and honeybush plant material, as a result of inherent antioxidants within both these species, may serve as a novel research topic. The DSA panels identified aroma descriptors that could be related to the addition of wood and leaf or only rooibos and honeybush wood to wine. The addition of oxygen to wines treated with rooibos and honeybush plant material indicated that aromas associated with these treatments are relatively stable in wine undergoing oxidation. This could possibly pave the way for future research on the topic of low sulphur dioxide containing wines. As a result of this study, a commercial wine product called “Rooibos wine” was developed and became available in retail. Further research on this topic and the impact of the addition of rooibos and honeybush material to wine may be of great benefit for the production of innovative wines with unique aroma profiles.