Browsing Masters Degrees (Viticulture and Oenology) by Title
Now showing items 1-20 of 175
-
Die aanwending van distillasieprodukte by die gisting van mos
(Stellenbosch : Stellenbosch University, 1958-12)ENGLISH ABSTRACT: no abstract available -
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 ... -
Analysis of antifungal resistance phenotypes in transgenic grapevines
(Stellenbosch : Stellenbosch University, 2012-12)ENGLISH ABSTRACT: The latest strategies in the protection of crops against microbial pathogens are rooted in harnessing the natural, highly complex defense mechanisms of plants through genetic engineering to ultimately ... -
Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene
(Stellenbosch : University of Stellenbosch, 2009-03)The PGU1 gene encodes an endo-polygalacturonase, an enzyme that degrades pectin. Although the presence and function of this gene is well characterized in Saccharomyces cerevisiae, its regulation is very complex and not yet ... -
Analysis of Saccharomyces cerevisiae deletion mutants displaying a modified carbon flux under wine fermentative conditions
(Stellenbosch : University of Stellenbosch, 2009-03)Saccharomyces cerevisiae has been used for millennia for the leavening of dough and in the production of alcoholic beverages such as beer and wine. More recently, it is being used as cell factories for the production of ... -
Assessing the compatibility and aroma production of NT 202 Co-Inoculant with different wine yeasts and additives
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: The influence of malolactic fermentation (MLF) in most red and some white wines is one of many factors that determine or influence wine quality, because it affects the flavour and sensory profile of ... -
Assessment of the possible interactions between soil and plant water status in a Vitis vinifera cv. Merlot vineyard
(Stellenbosch : Stellenbosch University, 2014-12)ENGLISH ABSTRACT: Irrigation scheduling decisions are based either on the direct measurement of soil water status (SWS) or on physiological measurements like plant water status (PWS). Soil based measurements are quick ... -
Authentication of Sauvignon blanc wine in terms of added flavourings
(Stellenbosch : University of Stellenbosch, 2011-03)ENGLISH ABSTRACT: The varietal character of Sauvignon blanc wine is mostly defined by the balance between tropical and green vegetative flavour nuances. Grape derived methoxypyrazines are the main aroma contributors ... -
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 ... -
Bioprocess monitoring and chemometric modelling of wine fermentations
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: Wine fermentation is a continuously changing biological process whereby the raw product, grape juice is transformed into a high value product wine. In an ideal situation the fermentation kinetics of ... -
The breeding of yeast strains for novel oenological outcomes
(Stellenbosch : University of Stellenbosch, 2005-12)The quality of wine is influenced by a variety of factors, most noticeably the quality of the grapes, winemaking practices and the yeast strains used for alcoholic fermentation. Although several yeast strains are present ... -
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 ... -
Die bydrae van sommige gistingsgeurstowwe tot die geur van droe witwyne
(Stellenbosch : Stellenbosch University, 1979-03)ENGLISH ABSTRACT: no abstract available -
Canopy manipulation practices for optimum colour of redglobe (V.Vinifera L.)
(Stellenbosch : University of Stellenbosch, 2006-03)Under certain South African conditions, Redglobe develops a colour that is too dark and thus unacceptable for the Far Eastern markets. These markets require a pink colour instead of a dark red colour. The cultivation of ... -
Carotenoid and chlorophyll content of Vitis vinifera cv. Merlot grapes during ripening with reference to variability in grapevine water status and vigour
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: Previous research has shown that carotenoids are precursors of C13-norisoprenoid aroma compounds in wine. C13-norisoprenoids have low threshold values in wine with the most prominent C13-norisoprenoids ... -
A case study of source-sink relationships using shoot girdling and berry classification (Vitis vinifera L. cv. Cabernet Sauvignon)
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: The relationships between leaf and fruit represent a fundamental concept in perennial plants. This concept allows to understand and to manage, with regard to farming, the balance of a vine, which is ... -
Cellular factors that affect table grape berry firmness
(Stellenbosch : Stellenbosch University, 2008-03)The South African table grape industry is under great pressure to produce table grapes of the best quality for the export markets. Quality defects such as poor colour, inadequate berry firmness, browning and soft tissue ... -
Channelling metabolic flux away from ethanol production by modification of gene expression under wine fermentation conditions
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: There is a global demand for technologies to reduce ethanol levels in wine without compromising wine quality. While several chemical and physical methods have been developed to reduce ethanol in finished ... -
Characterisation and improvement of whiskey yeast
(Stellenbosch : Stellenbosch University, 2003-03)ENGLISH ABSTRACT: Scotch whiskey is of two main types, namely Scotch malt whiskey, made from malted barley alone, or Scotch grain whiskey, made from cereals, such as wheat or maize, together with malted barley. In both ... -
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 ...
