• Effect of non-Saccharomyces yeasts and lactic acid bacteria interactions on wine flavour. 

      Du Plessis, Heinrich Wilbur (Stellenbosch : Stellenbosch University, 2018-03)
      ENGLISH ABSTRACT: Wine aroma and flavour are important indicators of quality and are primarily determined by the secondary metabolites of the grape, by the yeast that conducts the primary fermentation and also the lactic ...
    • Defining the chemical features of wine perception 

      Fairbairn, Samantha (Stellenbosch : Stellenbosch University, 2018-03)
      ENGLISH ABSTRACT: All wines evoke a product recognition, regardless of quality and cultivar, but what is the origin of this feature? The prevalence of this wine concept suggests that its formation occurs independent of the ...