Browsing Masters Degrees (Institute for Wine Biotechnology) by Title
Now showing items 45-54 of 54
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Some aroma compounds of importance to the quality of Ferdinand de Lesseps and Kerner wines
(Stellenbosch : Stellenbosch University, 2000-03)ENGLISH ABSTRACT: Ferdinand de Lesseps grapes have a distinctive fruity varietal character and were often used judiciously by wine-makers to enhance the fruity bouquet of some white table wines. Ferdinand de Lesseps ... -
Sources of acetic and other fatty acids and their role in sluggish and stuck red wine fermentations
(Stellenbosch : Stellenbosch University, 2000-04)ENGLISH ABSTRACT: The quality of wine is influenced by numerous factors. These factors include the quality of the grapes, winemaking techniques and quality control throughout the winemaking process. It is thus very ... -
Stationary phase-specific expression of dominant flocculation genes for controlled flocculation of yeast
(Stellenbosch : Stellenbosch University, 2003-04)ENGLISH ABSTRACT: Flocculation can be defined as the asexual aggregation of yeast cells in a liquid environment. This aggregation of cells, also referred to as "floc formation", will in most cases lead to rapid settling ... -
Stress, fermentation performance and aroma production by yeast
(Stellenbosch : Stellenbosch University, 2012-03)ENGLISH ABSTRACT: Yeast strains contend with numerous stresses during winemaking. An inability to perceive and initiate the physiological changes needed to adapt to stress, has been linked to slow or incomplete (residual ... -
A study of within-vineyard variability with conventional and remote sensing technology
(Stellenbosch : Stellenbosch University, 2003-12)ENGLISH ABSTRACT: In the past it was very difficult to visualise the extent and distribution of variability in growth vigour within vineyards. The advancement of remote sensing technology has changed this however, ... -
A survey of the YAN status of South African grape juices and exploration of multivariate data analysis techniques for spectrometric calibration and cultivar discrimination purposes.
(Stellenbosch : Stellenbosch University, 2018-12)ENGLISH ABSTRACT: Yeast assimilable nitrogen (YAN) has been identified as one of the main drivers of wine quality, influencing the production of various aromas and ensuring a successful fermentation to dryness. Due to the ... -
The transformation of wine yeasts with glucanase, xylanase and pectinase genes for improved clarification and filterability of wine
(Stellenbosch : Stellenbosch University, 2003-03)ENGLISH ABSTRACT: Cellulose is by far the most abundant carbohydrate available from plant biomass. These biopolymers are therefore an important renewable source of food, fuels and chemicals. Cellulose is embedded in a ... -
Understanding South African Chenin Blanc wine by using data mining techniques applied to published sensory data
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: South African Chenin Blanc is the most planted grape cultivar in South Africa (SA) and is known for its versatility in wine sensory profiles. However, according to the South African wine industry, consumers ... -
The use of technology to improve current precision viticulture practices: predicting vineyard performance
(Stellenbosch : Stellenbosch University, 2018-12)ENGLISH ABSTRACT: Producing high quality grapes is difficult due to intra-vineyard spatial variability in vineyards. Variability leads to differences in grape quality and quantity. This poses a problem for producers, as ... -
Volatile metabolic profiling of SA Chenin blanc fresh and fruity and rich and ripe wine styles : development of analytical methods for flavour compounds (aroma and flavour) and application of chemometrics for resolution of complex analytical measurements
(Stellenbosch : Stellenbosch University, 2012-03)ENGLISH ABSTRACT: The aroma and flavour of wine are important aspects that form the basis for consumers’ organoleptic experience of wine. Therefore, an understanding of the chemical composition of wine aroma is of major ...
