Search
Now showing items 1-10 of 20
Research note : effect of simulated shipping temperatures on the sensory composition of South African chenin blanc and sauvignon blanc wines
(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 ...
Additions of glutathione or specific glutathione-rich dry inactivated yeast preparation (DYP) to sauvignon blanc must : effect on wine chemical and sensory composition
(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 ...
The effect of micro-oxygenation on the phenolic composition, quality and aerobic wine-spoilage microorganisms of different South African red wines
(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, ...
Sauvignon blanc wine : contribution of ageing and oxygen on aromatic and non-aromatic compounds and sensory composition : a review
(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, ...
Do differences in the colour and phenolic composition of young shiraz wines reflect during ageing?
(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 ...
Biogenic amines in wine : understanding the headache
(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, ...
Correlations between South African red grape and wine colour and phenolic composition : comparing the Glories, Iland and Bovine Serum Albumin tannin precipitation methods
(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 ...
Monitoring the effect of micro-oxygenation before malolactic fermantation on South African Pinotage red wine with different colour and phenolic analysis
(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 ...
Oxygen in must and wine : a review
(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 ...
The production of reduced-alcohol wines using Gluzyme Mono® 10.000 BG-treated grape juice
(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 ...