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all records (15)

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26  Articles
1 of 4 pages  |  10  records  |  more records»
Over the years, Pinotage has found its way into the South African and international market. Producers have used the flavour potential of this “original” South African grape to produce different wine styles, one of them being the so-called “coffee-style Pi... see more

Resveratrol is phenolic compound that is produced by several plant species as a protection mechanism against biotic and abiotic stress. Resveratrol is currently being investigated as nutraceutical supplement, and there is a market value for the compound. ... see more

Nine Torulaspora delbrueckii yeast strains, a commercial T. delbrueckii strain and a commercial Saccharomyces cerevisiae yeast strain were used in the production of small-scale Chenin blanc and Pinotage vinifications. The fermentations were carried out at... see more

Grapevine row direction, canopy exposure and grape maturity can define the sensory attributes of wine.  From this perspective, canopy exposure that favours colour intensity, astringency, aroma intensity and balanced acidity could result in improved w... see more

Pinotage and Cabernet franc grape must were inoculated with Saccharomyces cerevisiae and Torulasporadelbrueckii yeasts. Differences in colour were observed between Pinotage (S. cerevisiae) and Pinotage (T.delbrueckii) wines, whereas differences in berry a... see more

The use of micro-oxygenation and its effect on the quality of the red wine varietal, Pinotage, is largelyunknown. The influence of adding different oxygen dosages before malolactic fermentation on thephenolic composition and colour stabilisation of wine m... see more

Various factors affect the polyphenol compound concentrations of red grapes. These include cultivar,vineyard location, viticultural practices, microclimate, soil type and winemaking processes. Polyphenolcompound concentrations of young and market-ready Ca... see more

The effect of oak contact on the phenolic composition, total antioxidant capacity (TAC) and colour of Pinotage wineswas investigated during maturation. Oak maturation included traditional treatments, such as new, second-fill andthird-fill barrels, as well... see more

The phenolic composition, total antioxidant capacity (TAC) and colour of Pinotage wines of the 2001, 2002 and 2003 vintages were investigated, using spectrophotometric, high-performance liquid chromatography (HPLC), free radical scavenging and objective c... see more

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