Masters Degrees (Viticulture and Oenology)
Recent Submissions
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The evaluation of tannin activity in South African red wines
(Stellenbosch : Stellenbosch University, 2022-04)ENGLISH ABSTRACT: Proanthocyanidins are complex and important phenolic compounds, which play a significant role in defining overall red wine quality. In fact, some of the beneficial bioactive components associated with ... -
Evaluating the desorption of oxygen from wine
(Stellenbosch : Stellenbosch University, 2022-04)ENGLISH ABSTRACT: The removal of dissolved oxygen through desorption is commonly done in winemaking. Winemakers have indicated that under the same conditions, this process takes place at different rates, for different ... -
Bacterial diversity of Cabernet Sauvignon must from different locations and the dynamics during wine fermentation
(Stellenbosch : Stellenbosch University, 2022-04)ENGLISH ABSTRACT: Wine grapes harbour a microbiota that drives wine fermentations that may contribute to the chemical fingerprint of finished wines. The bacterial communities on grapes, in particular lactic acid bacteria ... -
The quantification of white grape juice phenolics using various spectroscopic methods and chemometrics
(Stellenbosch : Stellenbosch University, 2021-12)ENGLISH ABSTRACT: Phenolic compounds are aromatic, secondary metabolites found in plant tissues. They have a number of bioactive properties as well as positive effects on health. Phenolic compounds, although found at ... -
The 3Ps (profit, planet, and people) of sustainability: a South African grape and wine perspective
(Stellenbosch : Stellenbosch University, 2021-12)ENGLISH ABSTRACT: Ever since the discovery of the environmental impacts of modern production in agriculture, sustainability and sustainable production has been at the forefront of efforts to reduce the external pressures ... -
The quantification of red wine phenolics using fluorescence spectroscopy with chemometrics
(Stellenbosch : Stellenbosch University, 2021-03)ENGLISH ABSTRACT: The organoleptic and perceived quality characteristics of red wine are largely influenced by important phenolic compounds extracted throughout fermentation from the grape berry to the final ... -
Bunch structure, rudimentary seed size and return fertility of Vitis vinifera L. ‘Sunred Seedless’ as affected by GA3 and GA4+7 thinning treatments
(Stellenbosch : Stellenbosch University, 2020-12)ENGLISH ABSTRACT: Market requirements for export grapes are consumer-driven and based on characteristics such as bunch size, bunch colour uniformity, berry size and distribution, seedlessness, flavour profile, texture and ... -
Optimising productivity and grape composition (grapevine potential) for a specific wine production goal: adaptation of grapevine reproductive/vegetative balance in modified training systems
(Stellenbosch : Stellenbosch University, 2020-12)ENGLISH ABSTRACT: Provided the current economic context in South Africa, grape producers are being forced to think outside the box and explore and employ new approaches in order to optimize productivity in a sustainable ... -
Effect of oxygen managment on white wine composition
(Stellenbosch : Stellenbosch University, 2020-03)ENGLISH ABSTRACT: Premature oxidation in white wine is a constant problem for winemakers. A number of studies have shown that dissolved oxygen and elevated temperatures have a negative effect on wine composition, but these ... -
Investigating the metabolic potential of Merlot in a characterised vineyard
(Stellenbosch : Stellenbosch University, 2020-04)ENGLISH ABSTRACT: This study focused on characterising the variability in a Merlot vineyard after which the effect of aspect and ripeness on the composition of grape skins and seed, as well as wines made from these berries, ... -
Extraction and bioconversion of aroma impact compounds from Sauvignon Blanc grapes to wine matrices during white wine production
(Stellenbosch : Stellenbosch University, 2019-12)ENGLISH ABSTRACT: The phenotypic response of Sauvignon Blanc grapes grown in high light (HL) conditions has been shown to acclimate to stress conditions via photoprotective responses that includes the upregulation of ... -
Oenological evaluation of Chenin Blanc wines elaborated from different trellising systems
(Stellenbosch : Stellenbosch University, 2019-12)ENGLISH ABSTRACT: Grape composition plays a significant role in defining wine style and typicality; and there are ways in which grape composition can be altered or modified. Among these ways are viticultural practices which ... -
Phenolic extraction of South African red wines
(Stellenbosch : Stellenbosch University, 2019-12)ENGLISH ABSTRACT: Phenolic compounds are well known for their crucial role in red wine quality parameters such as colour, flavour and mouthfeel attributes. Knowledge about phenolic extraction during fermentation and possible ... -
Amelioration of smoke taint in wine using commercially available and legally permissible additives
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: The changes experienced in climate in many parts of the world have led to an increase in incidences of wildfire, and it has been predicted that these events will become more prevalent over time. All fires ... -
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 ...
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