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    Research note : effect of simulated shipping temperatures on the sensory composition of South African chenin blanc and sauvignon blanc wines 

    Du Toit, W. J.; Piquet, C. (South African Society for Enology and Viticulture, 2014)
    This work investigated the effect of constant and simulated shipping temperatures on the sensory composition of Chenin blanc and Sauvignon blanc wines. Wines exposed to elevated temperatures during the trial developed ...
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    Additions of glutathione or specific glutathione-rich dry inactivated yeast preparation (DYP) to sauvignon blanc must : effect on wine chemical and sensory composition 

    Gabrielli, M.; Aleixandre-Tudo, J. L.; Kilmartin, P. A.; Sieczkowski, N.; Du Toit, W. J. (South African Society for Enology and Viticulture, 2017)
    Although the addition of pure glutathione (GSH) is not allowed under current regulations, the concentration of this compound can be increased in wine through the addition of glutathione-enriched dry yeast preparations ...
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    The effect of micro-oxygenation on the phenolic composition, quality and aerobic wine-spoilage microorganisms of different South African red wines 

    Du Toit, W. J.; Lisjak, K.; Marais, J.; Du Toit, M. (South African Society for Enology and Viticulture, 2006)
    The effect of micro-oxygenation treatments on the composition of different South African red wines was evaluated. In some wines, micro-oxygenation led to an increase in colour density, with a corresponding change in colour, ...
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    Sauvignon blanc wine : contribution of ageing and oxygen on aromatic and non-aromatic compounds and sensory composition : a review 

    Coetzee, Carien; Du Toit, W. J. (South African Society for Enology and Viticulture, 2015)
    Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, ...
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    Do differences in the colour and phenolic composition of young shiraz wines reflect during ageing? 

    De Beer, P.; Strever, A.; Du Toit, W. J. (South African Society for Enology and Viticulture, 2017)
    This study investigated the evolution of colour and phenolic compounds of Shiraz wines during wine ageing. Wines made from the same vineyard, but with a different phenolic composition, were used in this study. Analyses ...
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    Biogenic amines in wine : understanding the headache 

    Smit, A. Y.; Du Toit, W. J.; Du Toit, M. (SASEV, 2008-09)
    The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, ...
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    Correlations between South African red grape and wine colour and phenolic composition : comparing the Glories, Iland and Bovine Serum Albumin tannin precipitation methods 

    Du Toit, W. J.; Visagie, M. (South African Society for Enology and Viticulture, 2012)
    Phenolic compounds in red grapes might give an indication of phenolic and colour compositions of the resulting wine. This work compared the Glories, Iland and Bovine Serum Albumin (BSA) tannin precipitation methods for ...
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    Monitoring the effect of micro-oxygenation before malolactic fermantation on South African Pinotage red wine with different colour and phenolic analysis 

    Geldenhuys, L.; Oberholster, A.; Du Toit, W. J. (South African Society for Enology and Viticulture, 2012)
    The use of micro-oxygenation and its effect on the quality of the red wine varietal, Pinotage, is largely unknown. The influence of adding different oxygen dosages before malolactic fermentation on the phenolic composition ...
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    Oxygen in must and wine : a review 

    Du Toit, W. J.; Marais, J.; Pretorius, I. S.; Du Toit, M. (South African Society for Enology and Viticulture, 2006)
    Oxygen can play an important role during the winemaking process. It can influence the composition and quality of the must and wine. Phenolic compounds are the main substrates for oxidation in must and wine. Oxygen addition ...
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    The production of reduced-alcohol wines using Gluzyme Mono® 10.000 BG-treated grape juice 

    Biyela, B. N. E.; Du Toit, W. J.; Divol, Benoit; Malherbe, D. F.; Van Rensburg, P. (SASEV, 2009)
    High alcohol wines have become a major challenge in the international wine trade. Several physical processes are used to produce wines with reduced-alcohol content, all of which involve the selective extraction of ethanol ...
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    Du Toit, W. J. (20)
    Buica, A. S. (4)Coetzee, C. (3)Du Toit, M. (3)Aleixandre-Tudo, J. L. (2)Buica, A. (2)De Villiers, A. (2)Garrido-Banuelos, G. (2)Marais, J. (2)Nieuwoudt, Helene (2)... View MoreSubjectWine and wine making (10)Phenolic compounds (5)Phenols (4)Red wines -- South Africa (3)Tannins (3)Wine and wine making -- Chemistry (3)Phenolic development (2)Wine -- Color (2)Wine and wine making -- Analysis (2)Wine and wine making -- Laboratory manuals (2)... View MoreDate Issued2010 - 2020 (16)2006 - 2009 (4)Has File(s)Yes (20)
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