Masters Degrees (Viticulture and Oenology)
Recent Submissions
-
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 ... -
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 ... -
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 ... -
Polycyclic Aromatic Hydrocarbons: potential sources from the vineyard and analysis in wine
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: The South African wine industry plays an important role in the economy, contributing R36.1 billion gross domestic product (GDP) to the regional economy and employing 300 000 people both directly and ... -
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 ...
RSS 1.0