Browsing Masters Degrees (Viticulture and Oenology) by Title

Identification of terroirs in the Robertson valley for Chardonnay and Shiraz : a focus on soil and roots

Erazo-Lynch, Leonardo (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

McKinnon, Alexander (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

Von Mollendorff, Anke (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

Legodi, Lesetja Moraba (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

Keulder, Daniel B. (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

Fourie, Benjamin A. (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

Nel, Anton Pieter (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

Van der Vyver, L. (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

Geldenhuys, Lorraine (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

Serra-Stepke, Ignacio M. (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

Panzeri, Valeria (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

Maarman, Brenton Christopher (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

Van Noordwyk, Marelize (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

Mbuyane, Lethiwe Lynett (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

Morgan, Horatio Herbert (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 ...