Now showing items 1-5 of 5
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 ...
Effect of skin contact before and during alcoholic fermentation on the chemical and sensory profile of South African Chenin Blanc white wines
(South African Society for Enology and Viticulture, 2015)
The volatile and phenolic composition of Chenin blanc wines made with different skin contact treatments was studied. One batch of grapes was used to make a dry white wine according to two different treatments, namely ...
The effect of grape temperature at pressing on phenolic extraction and evolution in Méthode Cap Classique wines throughout winemaking
(South African Society for Enology and Viticulture, 2018)
Maintaining the chemical composition of a wine is essential for the wine industry. Although the sugar-acid balance of a wine is of primary sensory importance, individual acids and oenological parameters are equally important. ...
Evolution of phenolic composition during barrel and bottle aging
(South African Society for Enology and Viticulture, 2020)
During red wine ageing, phenolic compounds undergo several reactions that have an impact on wine colour and mouthfeel properties. The evolution of phenolic content is affected during wine ageing. The aim of this study was ...
Impact of time, oxygen and different anthocyanin to tannin ratios on the precipitate and extract composition using liquid chromatography-high resolution mass spectrometry
(South African Society for Enology and Viticulture, 2019)
Wine colour and phenolic stability over time are influenced by the amount and nature of phenolics in young wines. The ratio between different phenolic compounds can also be determinant in the colour and phenolic development ...