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The impact of nutrients on aroma and flavour production during wine fermentation

Smit, Anita Yolandi (Stellenbosch : Stellenbosch University, 2013-03)

ENGLISH ABSTRACT: During wine fermentation, numerous grape must constituents serve as nutrients to wine yeast (Saccharomyces cerevisiae), which enable their growth and successful completion of alcoholic fermentation. ...
The colour and phenolic content of Robertson Red grape cultivars : distribution, correlation with wines and analyses

Van der Merwe, Hanneli (Stellenbosch : Stellenbosch University, 2013-03)

ENGLISH ABSTRACT: South African red wine is often acknowledged world wide as being full bodied and deep in colour. This is often the result of high temperatures that is experienced during the important growth stages of ...