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Chemical, sensory and consumer analysis of cork taint in South African wines

Van Eeden, Petrus Rabe (Stellenbosch : University of Stellenbosch, 2009-03)

This study focused on a serious quality-related problem in the global wine industry, including the South African Wine Industry, namely cork taint in wine. Annually, large financial losses are incurred by cork suppliers ...
Sensory analysis of brandy: the application of rapid profiling methodologies

Louw, Leanie (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 ...