8 articles in this issue
M. van Rooyen,A. Valentine,E. Archer
The effect of arbuscular mycorrhizal (AM) colonisation on the alleviation of transplantation shock in young grapevines was investigated. One-year-old grapevines (Sauvignon blanc on Richter 99), colonised with Glomus etunicatum (Becker and Gerdemann), were... see more
P. Costanza,B. Tisseyre,J.J. Hunter,A. Deloire
A non-destructive method for determination of grapevine total leaf area is described. It is based on a highly significant correlation found between shoot leaf area and shoot length of Syrah (Vitis vinifera L.). Total leaf area per vine may be determined b... see more
R. Engelbrecht,G. Holz,K.L. Pringle
The occurrence of adult male Ceratitis fruit flies and their potential to transmit fungi associated with pre- and postharvest decay of fruit in natura were investigated. Sensus fruit-fly traps were installed in orchards each bordering on a vineyard on far... see more
V.M. Walton,K.L. Pringle
Vine mealybug, Planococcus ficus (Signoret), is a key pest in vineyards in the Western Cape and North-West Provinces of South Africa and more recently in the USA. This pest was first reported in the Western Cape Province in 1943. The taxonomy and identifi... see more
H. Volschenk,M. Viljoen-Bloom,J. van Staden,J. Husnik,H.J.J. van Vuuren
The optimal ratio of L-malic and L-tartaric acid in relation to other wine components is one of the most important aspects that ultimately determine wine quality during winemaking. Winemakers routinely rely on the judicious use of malolactic fermentation ... see more
R. Bauer,L.M.T. Dicks
Malolactic fermentation (MLF) is conducted by lactic acid bacteria (LAB) and refers to the decarboxylation of Lmalate to L-lactate. This secondary fermentation is difficult to control and is mainly driven by Oenococcus oeni. Uncontrolled MLF, especi... see more
P.P. Minnaar,M. Booyse
The aim of this study was to differentiate between wines of three diverse wine regions, namely the districts Paarl, Stellenbosch and Swartland, in the Western Cape on the basis of chemical parameters, namely pH, volatile acid, total acids, malic acid, lac... see more
M. Rossouw,J. Marais
Phenolic compounds are major constituents of red wines and impact on certain wine-quality parameters. This study has aimed to increase the knowledge base on the phenolic composition of South African red wines by HPLC quantification of 39 individual phenol... see more