Browsing Masters Degrees (Viticulture and Oenology) by Title
Now showing items 81-100 of 175
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Houvermoe van druiwe met spesiale verwysing na dopeienskappe
(Stellenbosch : Stellenbosch University, 1973-08)ENGLISH ABSTRACT: no abstract available -
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Identification of terroirs in the Robertson valley for Chardonnay and Shiraz : a focus on soil and roots
(Stellenbosch : University of Stellenbosch, 2011-03)ABSTRACT: The grapevine must constantly find a balance between two continually changing environments, the rhizosphere (i.e. soil) and the troposphere (i.e. macroclimate). The adaptations are extremely complex because ... -
The impact of amino acids on growth performance and major volatile compound formation by industrial wine yeast
(Stellenbosch : Stellenbosch University, 2013-12)ENGLISH ABSTRACT: Nitrogen composition of grape must is highly variable and impacts on the health of the fermenting yeast population as well as the formation of aroma and flavour compounds in wine. Insufficient yeast ... -
The impact of wine yeast strains on the aromatic profiles of Sauvignon blanc wines derived from characterized viticultural treatments
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: Grape must is a complex medium, and during wine production numerous biochemical pathways and metabolic reactions are taking place simultaneously to produce a specific taste and aroma. Microorganisms, ... -
Improving wine yeast for fructose and nitrogen utilization
(Stellenbosch : Stellenbosch University, 2008-12)In the wine industry, the importance of selecting an appropriate yeast strain, generally of the species Saccharomyces cerevisiae, to ensure reliable fermentation and to achieve a desired level of quality has been well ... -
The influence of commercial tannin additions on wine composition and quality
(Stellenbosch : University of Stellenbosch, 2006-03)The quality of wine is influenced by numerous factors of which the grapes, winemaking techniques and effective quality control are to name a few. The use of new techniques should be cost effective and always have a positive ... -
The influence of different barrels and oak derived products on the colour evolution and quality of red wines
(Stellenbosch : Stellenbosch University, 2005)ENGLISH ABSTRACT: Winemakers or producers are under constant pressure to reduce the operational costs for the production of wine. The reason for this being threefold: Firstly, the number of cellars and estates locally, ... -
The influence of different winemaking techniques on the extraction of grape tannins
(Stellenbosch : University of Stellenbosch, 2011-03)ENGLISH ABSTRACT: Grape and wine phenols consist of flavanols which is the building blocks for tannins. These building blocks are called monomers which consist of catechins, epicatechins, epigallocatechins and ... -
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, ... -
Influence of oxygen addition on the phenolic composition of red wine
(Stellenbosch : University of Stellenbosch, 2009-12)ENGLISH ABSTRACT: Tannins and colour components in red wine are important quality parameters. These factors can be manipulated in the vineyard by grape growing techniques or in the cellar by different winemaking practices. ... -
Influence of soil parameters and canopy structure on root growth and distribution
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: Because of long-term climate changes, apparently associated with higher temperatures and fewer rainfall events, factors such as water-use efficiency and site selection for new cultivars are a matter of ... -
Influence of vineyard posts type on the chemical and sensorial composition of Sauvignon blanc and Merlot noir wines
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: In recent years South African wines have been under the spotlight due to references in the international wine media to a distinctive ‘burnt rubber’ character. Many winemakers and wine experts argued ... -
Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour
(Stellenbosch : Stellenbosch University, 2014-04)ENGLISH ABSTRACT: Wine is a product of the fermentation of grape juice. Alcoholic fermentation is mainly conducted by the yeast Saccharomyces cerevisiae which metabolises grape sugars to mainly ethanol, CO2 and glycerol. ... -
Interaction of water deficit, canopy modification and ripening : effect on the phenolic and colour composition of Shiraz grapes & subsequent wine
(Stellenbosch : Stellenbosch University, 2012-12)ENGLISH ABSTRACT: Phenolic compounds are important quality indicators of a red wine, as they can contribute to the colour of a young red wine, colour stability during ageing as well as astringency, bitterness, body and ... -
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 ... -
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 ... -
Investigating the secretome of non-Saccharomyces yeast in model wine
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: Proteins from various sources, including grape berry cells, yeast, bacteria and fining agents e.g. albumin and casein, have previously been identified in wine. These proteins play various critical roles ... -
An investigation into lactic acid bacteria as a possible cause of bitterness in wine
(Stellenbosch : Stellenbosch University, 2003-03)ENGLISH ABSTRACT: Spoilage, be it due to microbial actions, chemical reactions or both, poses a serious threat to the food and beverage industries. Not only can spoilage lead to great economic losses, but it can also ... -
Investigation of bacteriocins from lactic acid bacteria and their impact in winemaking
(Stellenbosch : University of Stellenbosch, 2007-12)Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria and are active against other bacteria, either in the same species (narrow spectrum) or across genera (broad spectrum). The application ...
