Research Articles (Viticulture and Oenology)
Recent Submissions
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The transcriptional responses and metabolic consequences of acclimation to elevated light exposure in grapevine berries
(Frontiers Media, 2017)An increasing number of field studies that focus on grapevine berry development and ripening implement systems biology approaches; the results are highlighting not only the intricacies of the developmental programming/re ... -
Spectral knowledge (SK-UTALCA) : software for exploratory analysis of high-resolution spectral reflectance data on plant breeding
(Frontiers Media, 2017)This article describes public, free software that provides efficient exploratory analysis of high-resolution spectral reflectance data. Spectral reflectance data can suffer from problems such as poor signal to noise ratios ... -
detection and segmentation of vine canopy in ultra-high spatial resolution RGB imagery obtained from Unmanned Aerial Vehicle (UAV) : a case study in a commercial vineyard
(MDPI, 2017)The use of Unmanned Aerial Vehicles (UAVs) in viticulture permits the capture of aerial Red-Green-Blue (RGB) images with an ultra-high spatial resolution. Recent studies have demonstrated that RGB images can be used to ... -
Measuring thiols in single cultivar South African red wines using 4,4-dithiodipyridine (DTDP) derivatization and ultraperformance convergence chromatography-tandem mass spectrometry
(MDPI, 2018)Wine varietal thiols are important contributors to wine aroma. The chemical nature of thiols makes them difficult to measure due to low concentrations, high sensitivity to oxidation, and low ionization. Methods for the ... -
Modelling the sensory space of varietal wines : mining of large, unstructured text data and visualisation of style patterns
(Nature Publishing Group, 2018)The increasingly large volumes of publicly available sensory descriptions of wine raises the question whether this source of data can be mined to extract meaningful domain-specific information about the sensory properties ... -
The effect of grape temperature at pressing on phenolic extraction and evolution in Méthode Cap Classique wines throughout winemaking
(South African Society for Enology and Viticulture, 2018)Maintaining the chemical composition of a wine is essential for the wine industry. Although the sugar-acid balance of a wine is of primary sensory importance, individual acids and oenological parameters are equally important. ... -
Altered fermentation performances, growth, and metabolic footprints reveal competition for nutrients between yeast species inoculated in synthetic grape juice-like medium
(Frontiers Media, 2018)The sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae in grape juice is becoming an increasingly popular practice to diversify wine styles and/or to obtain more complex wines with a peculiar ... -
Effect of saccharomyces, non-saccharomyces yeasts and malolactic fermentation strategies on fermentation kinetics and flavor of Shiraz Wines
(MDPI, 2017)The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention. ... -
Saccharomyces cerevisiae, non-saccharomyces yeasts and lactic acid bacteria in sequential fermentations : effect on phenolics and sensory attributes of South African syrah wines
(South African Society for Enology and Viticulture, 2017)Wine consumers predominantly use visual, sensory and textual descriptors as quality/preference indicators to describe olfactory sensations. In this study, different wines were analysed to generate relevant chemical and ... -
Wild herbivore grazing enhances insect diversity over livestock grazing in an African grassland system
(Public Library of Science, 2016)Southern Africa’s grassland biodiversity is threatened by habitat transformation such as commercial forestry. Ecological networks (ENs) have been investigated to alleviate the pressure of habitat transformation on local ... -
Hanseniaspora uvarum from winemaking environments show spatial and temporal genetic clustering
(Frontiers Media, 2016)Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in grape must, at least before the onset of alcoholic fermentation (AF) which is usually performed by Saccharomyces species. The aim of ... -
Symptomatology and anatomy of stemgrooving (legno riccio) in the grape vine
(South African Society for Enology and Viticulture, 1980)External and anatomical differences between organs affected and unaffected by stemgrooving were studied on the wine grape cultivar Chenin blanc and the table grape cultivars Barlinka and Almeria. Cultivar susceptibility, ... -
The effect of selected minimum and conventional tillage practices in vineyard cultivation on vine performance
(South African Society for Enology and Viticulture, 1980)A long-term vineyard cultivation experiment, comprising six tillage treatments which represent a "conventional'' cultivation group as well as a group of "minimum" tillage practices, was started in 1968 at Nietvoorbij ... -
Effect of growth arrestment disease on the anatomy and ultrastructure of vitis vinifera L. var. sultana
(South African Society for Enology and Viticulture, 1981)The anatomical and ultrastructural changes caused by the so called Growth Arrestment Disease (G.A.D.) in Vitis vinifera L. var. sultana were investigated by means of scanning and transmitted electron microscopy as well as ... -
Chenin blanc wine volatiles and the intensity of a guava-like flavour
(South African Society for Enology and Viticulture, 1982)A guava-like flavour occurring in some South African Chenin blanc and Colombard dry white wines was investigated. Headspace volatiles of some of these wines, as well as those of fresh guava fruits, were analysed by means ... -
Some volatile aroma components of vitis vinifera L. cv. sauvignon blanc
(South African Society for Enology and Viticulture, 1982)Volatile aroma components of Vitis vinifera L. cv. Sauvignon blanc grapes were studied to identify the components responsible for the characteristic aroma of this grape cultivar. Thirty three volatile components were ... -
Changes in carbohydrates in nursery-grown grapevine rootstocks
(South African Society for Enology and Viticulture, 1983)The utilisation and accumulation of sugar, starch and hemicellulose were studied in nursery-grown grapevine rootstocks. For an initial period lasting about 12 weeks all three components were utilised to varying degrees by ... -
Susceptibility to phytophthora cinnamomi of two grapevine rootstock clones after thermotherapy
(South African Society for Enology and Viticulture, 1984)The grapevine rootstocks 99 Richter clone I/30/1H74 infected with grapevine fleck and leafroll and 99 Richter Prosperi Super subclone 5 infected with stem pitting and leafroll were more susceptible to Phytophthora cinnamomi ... -
A comparative anatomical study of the grapevine, shoot and cane : II: periderm and secondary phloem
(South African Society for Enology and Viticulture, 1984)The taxonomic value of ten periderm and secondary phloem features of canes of different grapevine species was investigated. A scatter diagram showed that with few exceptions the American cultivars have a larger periderm ... -
A comparative anatomical study of the grapevine shoot : I Epidermis
(South African Society for Enology and Viticulture, 1984)Material gathered from three positions on the shoot and cane during veraison and two weeks after harvest were investigated for taxonomic features concerning the epidermis. Stomata and lenticels were present in all the ...
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