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Masters Degrees (Viticulture and Oenology)
Recent Submissions
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Biochemical characterization and evaluation of the oenological attributes of Lachancea species
(Stellenbosch : Stellenbosch University, 2017-12)ENGLISH SUMMARY: Previously thought to be the catalyst for spoilt wine, several non-Saccharomyces yeasts are now commercially available for winemaking. Increasing investigations into this group of microorganisms has ... -
Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts
(Stellenbosch : Stellenbosch University, 2017-12)ENGLISH SUMMARY: Glycerol is the main polyol produced in Saccharomyces cerevisiae not only to counterbalance osmotic pressure but also to adjust redox balance. Incidentally, it may also contribute to the smooth mouthfeel ... -
Mulching and tillage with compost to improve poor performing grapevines
(Stellenbosch : Stellenbosch University, 2017-12)ENGLISH SUMMARY: The study explored two strategies for improvement of grapevine performance. The first aim was to assess varying levels of compost mulch thickness and the effects thereof on soil water content and grapevine ... -
The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine
(Stellenbosch : Stellenbosch University, 2017-12)ENGLISH SUMMARY: Nitrogen is an essential element for yeast growth and metabolism. During winemaking, the uptake of nitrogen sources ensures the completion of alcoholic fermentation while participating in the production ... -
Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines
(Stellenbosch : Stellenbosch University, 2017-03)ENGLISH ABSTRACT: South African Chenin Blanc is gaining recognition for its high quality both domestically and abroad. As the most widely-planted cultivar in the country, there is interest in research which can provide ... -
Grapevine cation and anion transfer : a perspective from the soil to wine chemical and sensory properties
(Stellenbosch : Stellenbosch University, 2017-03)ENGLISH ABSTRACT: Soil salinity and sodicity occurs mostly in arid and semiarid environments. Saline soils contain high concentrations of soluble salts like sodium chloride (NaCl) in the solum or regolith of the soil. Sodic ... -
Development of novel methods for tannin quantification in grapes and wine
(Stellenbosch : Stellenbosch University, 2017-03)ENGLISH ABSTRACT: Phenolic compounds, and condensed tannins in particular, are of utmost importance in red grapes and wine due to their contribution to the sensory properties and potential health benefits. However, the ... -
Characterisation of Wickerhamomyces anomalus and Kazachstania aerobia : investigating fermentation kinetics and aroma production
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Non-Saccharomyces yeasts have been studied extensively in the past two decades to use as catalysts for adjusting the aroma and chemical properties of wine. Many non-Saccharomyces yeasts dominate in grape ... -
Investigating the effect of leaf removal on the grape-associated microbiome through culture-dependent and –independent approaches
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Leaf removal is a common practice, which is often performed at either, veraison to increase the air circulation, light exposure, penetration of fungicides and decrease disease incidence; or at fruit-set ... -
Nutritional requirements and survival of the red wine spoilage yeast Brettanomyces bruxellensis
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Brettanomyces bruxellensis is a red wine spoilage yeast that plagues the wine industry. It facilitates the formation of compounds such as volatile phenols, which impart negative aromas in red wines. Its ... -
Evaluation of citrate metabolism in Oenococcus oeni and Lactobacillus plantarum
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Citrate positive (cit+) Oenococcus oeni and Lactobacillus plantarum are able to degrade citrate during fermentation. These bacteria possess the citrate permease and citrate lyase enzymes which are responsible ... -
The sensory characterisation of old-vine Chenin blanc wine : an exploratory study of the dimensions of quality
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Recently, there has been a lot of mention of the term ‘old‐vine’ in the media, the quality of the grapes they produce and the type of sensory profile they exude. Chenin blanc in South Africa is, ... -
The influence of gibberellic acid (GA₃) for berry thinning and berry sizing on table grape production, quality and fertility of Prime
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Table grapes are one of the major commercially grown non-climacteric fresh fruit crops worldwide. Over centuries the table grape industry became a niche market with increasing competition on the markets, ... -
Linking sensory attributes to selected aroma compounds in South African Cabernet Sauvignon wines
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: Cabernet Sauvignon is a widely planted red grape cultivar which produces worldwide, some of the finest and most expensive red wines. The typical aroma of Cabernet Sauvignon wines is often described as ... -
Study of Durif (Vitis vinifera L.) berry ripening phases in relationship to wine styles
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: The wines of Durif (Petite Sirah) are known for their exceptionally dark colour and astringency (mouth feel). The goal of this research project was to assess Durif wine styles, profiles and diversity ... -
Optimising productivity in vineyards and potential effects on grape and wine composition for a specific production goal
(Stellenbosch : Stellenbosch University, 2015-12)ENGLISH ABSTRACT: In this study three trellis/training systems (double split cordon gable, vertical shoot positioning and sprawling systems) located in a Vitis vinifera cv. Shiraz vineyard in Stellenbosch were investigated ... -
Stomatal density profiling in Vitis vinifera L. using non-destructive field microscopy
(Stellenbosch : Stellenbosch University, 2015-12)ENGLISH ABSTRACT: When plants began colonising land ca. 400 million years ago, they needed to adapt structurally to limit water loss from aerial parts. Thus, a waxy cuticle developed on these parts, particularly the leaves, ... -
Grape and wine phenolic composition as a result of training system and canopy modification in Vitis vinifera L.cv Shiraz.
(Stellenbosch : Stellenbosch University, 2015-12)ENGLISH ABSTRACT: Non-volatile phenols, such as anthocyanins and tannins, are important parameters used in measuring the quality of red wine, as they are the main components influencing red wine colour and astringency. ... -
Nitrogen utilisation of selected non-Saccharomyces yeasts and the impact on volatile compound production
(Stellenbosch : Stellenbosch University, 2015-12)ENGLISH ABSTRACT: During fermentation, nitrogenous compounds serve as nutrients for the yeasts, which enable their growth, functioning and maintenance of the yeasts cells. From a winemaking perspective, a certain amount ... -
The use of different oak products during the fermentation and ageing of Chenin Blanc : sensory properties, perceived quality, and consumer preference
(Stellenbosch : Stellenbosch University, 2015-12)ENGLISH ABSTRACT: Wooden barrels have been the preferred method for oak maturation for wines, but the use of alternative oak products have increased options of oak maturation for winemakers, since new barrels are expensive ...
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