Research Articles (Viticulture and Oenology)
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The 3Ps (Profit, Planet, and People) of sustainability amidst climate change : a South African grape and wine perspective
(MDPI, 2021-03-08)Conventional agriculture has made the search for sustainability urgent, more so with regards to climate change. This has extended to the grape and wine industry, an important industry in South Africa in terms of labor ... -
Grape must profiling and cultivar discrimination based on amino acid composition and general discriminant analysis with best subset
(South African Society for Enology and Viticulture, 2019)The present study aimed to elucidate the amino acid profile of a number of grapevine cultivars relevant to the South African wine industry using 738 grape must samples obtained during the 2016 and 2017 harvests. Proline ... -
Impact of time, oxygen and different anthocyanin to tannin ratios on the precipitate and extract composition using liquid chromatography-high resolution mass spectrometry
(South African Society for Enology and Viticulture, 2019)Wine colour and phenolic stability over time are influenced by the amount and nature of phenolics in young wines. The ratio between different phenolic compounds can also be determinant in the colour and phenolic development ... -
Research note : effect of light quality on fruit growth, composition and the sensory impact of the wines
(South African Society for Enology and Viticulture, 2019)The stage at which grapes are harvested has an influence on the aromatic and phenolic composition of the berries and the resulting wines. The aim of this study was to evaluate wines harvested sequentially as outlined in ... -
Effects of abiotic factors on phenolic compounds in the grape berry – a review
(South African Society for Enology and Viticulture, 2019)Grape berry phenolic compounds are widely described in literature. Phenolics can be divided into two main groups: flavonoids and non-flavonoids, of which the flavonoids are the most important. The two bestknown groups of ... -
Profiling potentially smoke tainted red wines : volatile phenols and aroma attributes
(South African Society for Enology and Viticulture, 2019)Malodourous compounds, including volatile phenols (VPs) are frequently found at concentrations below their odour thresholds in wine, and may therefore be considered to present no threat to wine quality. Most investigations ... -
Nitrogen and Sulphur Foliar Fertilisation
(South African Society for Enology and Viticulture, 2019)The effects of fertilisation can reverberate from grapes through to wines. In wine, non-volatile compounds mainly influence the taste and flavour of wines, while volatile compounds play an important role in the aromatic ... -
The use of SO2 to bind acetaldehyde in wine : sensory implications
(South African Society for Enology and Viticulture, 2018)It is thought that the formation of hydroxysulphonate when sulphur dioxide is added to wine containing free acetaldehyde negates the sensory impact of the latter compound, but little research has been done on this. ... -
A review of leaf-mining insects and control options for their management, with special reference to holocacista capensis (lepidoptera: heliozelidae) in vineyards in South Africa
(South African Society for Enology and Viticulture, 2020)A leaf-mining pest occurring on commercial varieties of Vitis vinifera in South Africa was investigated due to the presence of cocoons on fruit. The leaf miner, Holocacista capensis, was reported on grapevines in 2012. ... -
Pinking in white wines - a review
(South African Society for Enology and Viticulture, 2020)In the late 1960s, a phenomenon was discovered in white wines. It was noted that certain white wines turned pink in the bottle. This phenomenon was dubbed as pinking. Research was done on the pinking to establish its cause ... -
Evaluation of South African chenin blanc wines made from six different trellising systems using a chemical and sensorial approach
(South African Society for Enology and Viticulture, 2020)There are many ways of manipulating the components of grape berries and one of these is the implementation of a specific trellising system. This will affect light exposure in the bunch zone, air flow through the canopy, crop ... -
Evolution of phenolic composition during barrel and bottle aging
(South African Society for Enology and Viticulture, 2020)During red wine ageing, phenolic compounds undergo several reactions that have an impact on wine colour and mouthfeel properties. The evolution of phenolic content is affected during wine ageing. The aim of this study was ... -
Comparative (within species) genomics of the vitis vinifera L. terpene synthase family to explore the impact of genotypic variation using phased diploid genomes
(Frontiers Media, 2020)The Vitis vinifera L. terpene synthase (VviTPS) family was comprehensively annotated on the phased diploid genomes of three closely related cultivars: Cabernet Sauvignon, Carménère and Chardonnay. VviTPS gene regions were ... -
Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation
(Nature Research (part of Springer Nature), 2020)Spontaneous wine fermentation is characterized by yeast population evolution, modulated by complex physical and metabolic interactions amongst various species. The contribution of any given species to the final wine character ... -
Effect of irrigation using diluted winery wastewater on the chemical status of a sandy alluvial soil, with particular reference to potassium and sodium
(South African Society for Enology and Viticulture, 2018)The re-use of winery wastewater for irrigation was investigated in a field trial with micro-sprinklerirrigated Cabernet Sauvignon/99 Richter in the Breede River Valley region of South Africa. Irrigation with winery ... -
The effect of grape temperature on the sensory perception of Méthode Cap Classique wines
(South African Society for Enology and Viticulture, 2017)The production process of South African bottle-fermented sparkling wine, the Méthode Cap Classique (MCC), follows the traditional French method (méthode champenoise), although each cellar has its own unique additions to ... -
Effects of three irrigation strategies on gas exchange relationships, plant water status, yield components and water productivity on grafted carmenere grapevines
(Frontiers Media, 2018-07-12)In the Chilean viticultural industry, Carménère is considered an emblematic cultivar that is cultivated mainly in arid and semi-arid zones. For this reason, it is necessary to use precise irrigation scheduling for improving ... -
The impact of changes in environmental conditions on organic acid production by commercial wine yeast strains
(South African Society for Enology and Viticulture, 2018)Acidity is one of the primary sensory elements in wine, and the balance of sugar and acidity is probably the strongest element affecting wine appreciation. However, little is known about how yeast strains and fermentation ... -
Interaction effects of 3-mercaptohexan-1-ol (3MH), linalool and ethyl hexanoate on the aromatic profile of South African dry Chenin Blanc wine by descriptive analysis (DA)
(South African Society for Enology and Viticulture, 2018)Interaction studies are some of the most interesting sensory experiments that highlight the effect of composition on wine perception. The use of single compounds, viz. an ester (ethyl hexanoate), a terpene (linalool) and ... -
Investigation of thiol levels in young commercial South African Sauvignon Blanc and Chenin Blanc wines using propiolate derivatization and GC-MS/MS
(South African Society for Enology and Viticulture, 2018)In this work, the ethyl propiolate method for analysing thiols in white wine by GC-MS, originally proposed by Herbst-Johnstone et al.) (2013), has been adapted to GC-MS/MS and has been validated. The method performance has ...
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