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Now showing items 1-5 of 5
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A microbiological solution to visible wine defects : pinking and protein haze formation
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: The wine industry is challenged with visible and nonvisible wine defects, which result in profit losses as consumers reject such wines. The clarity and color of the wine are essential to white wine ... -
Linking the phenolic potential of grape berries with polyphenol distribution during wine making : a Sauvignon Blanc case study.
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: The focus of this study was the phenolic potentials of grape and wine matrices of Sauvignon Blanc produced in either a high or low light microclimate. Phenolic compounds are important in grapes due to ... -
Insights into South African wine consumer behaviour : a mixed methods study
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: South Africa is not considered a wine drinking nation. Wine is faced by competition, especially from beer and ready-to-drink beverages, for a larger share of the local alcoholic beverage market. Therefore, ... -
Impact of the protease-secreting yeast Metschnikowia pulcherrima IWBT Y1123 on wine properties and response of protease production to nitrogen sources
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: Yeast of oenological origin belong to various genera and harbour unique metabolic properties that may significantly impact aspects of wine processing and composition. Extracellular aspartic proteases, and ... -
Evaluating the vitamin requirements of wine-related yeasts and the resultant impact on population dynamics and fermentation kinetics
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: Within the vineyard environment, grape berries serve as a habitat to various microorganisms including bacteria, filamentous fungi and yeasts, of which some play distinct roles in winemaking. Studies on ...
