Browsing Masters Degrees (Institute for Wine Biotechnology) by Title
Now showing items 51-54 of 54
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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 ...
