• Effect of skin contact before and during alcoholic fermentation on the chemical and sensory profile of South African Chenin Blanc white wines 

      Aleixandre-Tudo, Jose Luis; Weightman, C.; Panzeri, V.; Nieuwoudt, Helene; Du Toit, W. J. (South African Society for Enology and Viticulture, 2015)
      The volatile and phenolic composition of Chenin blanc wines made with different skin contact treatments was studied. One batch of grapes was used to make a dry white wine according to two different treatments, namely ...
    • Environmental stress and aroma production during wine fermentation 

      Fairbairn, S. C.; Smit, A. Y.; Jacobson, D.; Prior, B .A.; Bauer, Florian (South African Society for Enology and Viticulture, 2014)
      The sensory description of wine uses the widest range of descriptive terminology of all food products, reflecting the complex nature of a product whose character depends on the balance of hundreds of individual flavour-active ...
    • Flocculation, pseudohyphal development and invasive growth in commercial wine yeast strains 

      Carstens, Elsa; Lambrechts, M. G.; Pretorius, I. S. (South African Society for Enology and Viticulture, 1998)
      Flocculation of Saccharomyces cerevisiae cells at the end of alcoholic fermentation is an important phenomenon in winemaking, especially in the production of bottle-fermented sparkling wine. Most wine yeast strains do not ...
    • Hanseniaspora uvarum from winemaking environments show spatial and temporal genetic clustering 

      Albertin, Warren; Setati, Mathabatha E.; Miot-Sertier, Cecile; Mostert, Talitha T.; Colonna-Ceccaldi, Benoit; Coulon, Joana; Girard, Patrick; Moine, Virginie; Pillet, Myriam; Salin, Franck; Bely, Marina; Divol, Benoit; Masneuf-Pomarede, Isabelle (Frontiers, 2016-01-20)
      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 ...
    • Organic acid metabolism and the impact of fermentation practices on wine acidity : a review 

      Chidi, B. S.; Bauer, Florian; Rossouw, D. (South African Society for Enology and Viticulture, 2018)
      The conversion of grape sugar to ethanol and carbon dioxide is the primary biochemical reaction in alcoholic wine fermentation, but microbial interactions, as well as complex secondary metabolic reactions, are equally ...
    • Yeast and its importance to wine aroma 

      Lambrechts, M. G.; Pretorius, I. S. (South African Journal of Enology and Viticulture, 2000)
      The most mysterious aspect of wine is the endless variety of flavours that stem from a complex, completely non-linear system of interactions among many hundreds of compounds. In its widest sense, wine flavour refers to the ...