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Now showing items 21-33 of 33
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Exploring consumers’ risk perception in wine retail decision-making : insights for Chenin blanc
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: South Africa is a large wine producing country without a wine-drinking culture. Therefore, the development of the domestic wine market is a priority of the Wine Industry Strategic Exercise (WISE). The ... -
Functional characterisation of Mss11p, a transcriptional regulator of pseudohyphal development, starch degradation and flocculation in Saccharomyces cerevisiae
(Stellenbosch : Stellenbosch University, 2003-03)ENGLISH ABSTRACT: The yeast Saccharomyces cerevisiae is able to sense and respond to changes in its immediate environment. Information regarding the nutritional status of the extracellular environment is sensed by ... -
Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: There is a growing international consumer demand for the production of lower ethanol wines. This can be attributed to various qualitative, social, economic and health concerns that are associated with ... -
Insights into South African sparkling wine : a sensory and consumer study
(Stellenbosch : Stellenbosch University, 2020-03)ENGLISH ABSTRACT: To be locally and internationally competitive, the South African wine industry needs to understand consumers’ preferences and purchase motivations. It is especially the sparkling wine category Méthode ... -
Insights into South African wine consumer behaviour : a mixed methods study
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: South Africa is not considered a wine drinking nation. Wine is faced by competition, especially from beer and ready-to-drink beverages, for a larger share of the local alcoholic beverage market. Therefore, ... -
Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference
(Stellenbosch : University of Stellenbosch, 2011-03)ENGLISH ABSTRACT: Wine is the result of a variety of biochemical reactions and microbial interactions which contribute to the organoleptic properties of wine. Wine aroma and flavour encapsulate the sensory experience of ... -
Monitoring the quality control chain from vineyard to wine : an industrial case study
(Stellenbosch : Stellenbosch University, 2006-03)The production of premium quality wine is dependant on excellent management of the total wine production value chain. To achieve this we need rapid and reliable analytical tools. Over the last decade Fourier transform ... -
Non-destructive prediction and monitoring of postharvest quality of citrus fruit
(Stellenbosch : Stellenbosch University, 2013-12)ENGLISH ABSTRACT: The aim of this study was to develop non-destructive methods to predict external and internal quality of citrus fruit. A critical review of the literature identified presymptomatic biochemical markers ... -
Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: Descriptive sensory analysis techniques are widely used and trusted methodologies. Due to time and cost constraints, the demand for cost-effective methods for profiling is growing rapidly in food and ... -
Sensory analysis of brandy: the application of rapid profiling methodologies
(Stellenbosch : Stellenbosch University, 2014-04)ENGLISH ABSTRACT: Brandy has a high alcohol content of at least 36% alcohol by volume and a complex volatile chemical structure. Due to this, the sensory evaluation of brandy is challenging to execute and must be carefully ... -
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, ... -
Understanding South African Chenin Blanc wine by using data mining techniques applied to published sensory data
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: South African Chenin Blanc is the most planted grape cultivar in South Africa (SA) and is known for its versatility in wine sensory profiles. However, according to the South African wine industry, consumers ... -
Volatile metabolic profiling of SA Chenin blanc fresh and fruity and rich and ripe wine styles : development of analytical methods for flavour compounds (aroma and flavour) and application of chemometrics for resolution of complex analytical measurements
(Stellenbosch : Stellenbosch University, 2012-03)ENGLISH ABSTRACT: The aroma and flavour of wine are important aspects that form the basis for consumers’ organoleptic experience of wine. Therefore, an understanding of the chemical composition of wine aroma is of major ...
