• Sensory analysis of brandy: the application of rapid profiling methodologies 

      Louw, Leanie (Stellenbosch : Stellenbosch University, 2014-04)
      ENGLISH ABSTRACT: Brandy has a high alcohol content of at least 36% alcohol by volume and a complex volatile chemical structure. Due to this, the sensory evaluation of brandy is challenging to execute and must be carefully ...
    • Oxidation treatments affecting Sauvignon blanc wine sensory and chemical composition 

      Coetzee, Carien (Stellenbosch : Stellenbosch University, 2014-04)
      ENGLISH ABSTRACT: This study focussed on the effect of oxygen on the chemical and sensory evolution of Sauvignon blanc wine under controlled oxidation conditions. The sensorial interactive effects between Sauvignon ...
    • Factors influencing the style of brandy 

      Bougas, Nina Valleska (Stellenbosch : Stellenbosch University, 2014-04)
      ENGLISH ABSTRACT: Brandy producers in South Africa can produce three categories of brandy, and within those categories, varies styles in order to cater for diverse consumer needs. Thus they have divergent opinions as to ...