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The effect of grape temperature on the phenolic extraction and sensory perception of Méthode Cap Classique wines
(Stellenbosch : Stellenbosch University, 2017-03)ENGLISH ABSTRACT: The first sparkling wine in South Africa was released in 1971. The South African Cap Classique Producers Association (CCPA), formed for the appreciation of Méthode Cap Classique (MCC) traditional style ... -
Insights into South African sparkling wine : a sensory and consumer study
(Stellenbosch : Stellenbosch University, 2020-03)ENGLISH ABSTRACT: To be locally and internationally competitive, the South African wine industry needs to understand consumers’ preferences and purchase motivations. It is especially the sparkling wine category Méthode ...
