18 articles in this issue
M.S. Melo,H.R. Schultz,C.G. Volschenk,J.J. Hunter
Berry size has always been a quality factor in wine production. In this study, Syrah grapes from a singlevineyard were classified into different size groups according to diameter: small (< 13 mm), medium(13 < diameter < 14 mm) and large (> 14 ... see more
G. Ferrara,A. Mazzeo,A.M.S. Matarrese,A. Pacifico,M. Fracchiolla,Z. Al Chami,C. Lasorella,P. Montemurro,D. Mondelli
A three-year experiment was conducted in order to evaluate the effects of three different soil managementsystems in a vineyard (organic mulch with exhausted olive pomace at 6 cm thick, weed mowing andherbicide application) on soil physicochemical characte... see more
M.A. Gómez Gallego,E. Sánchez-Palomo,I. Hermosín-Gutiérrez,M.A. González Viñas
This study compared changes in the phenolic composition of Moravia Agria wine and its effect on colour,co-pigmentation as well as on physicochemical properties, such as antioxidant capacity, caused by addingoak chips at different stages of the winemaking ... see more
Ran-Ran Xing,Fei He,Hui-Lin Xiao,Chang-Qing Duan,Qiu-Hong Pan
Particular climate conditions in a low-latitude and high-altitude region endow grape berries with distinctivequality characteristics. So far, few reports have been concerned with the formation of berry flavour in such aregion. This study aimed to investig... see more
M. Mihaljevic Žulj,I. Tomaz,L. Maslov Bandic,I. Puhelek,A.M. Jagatic Korenika,A. Jeromel
The effect of supplementation of Riesling (Vitis vinifera L.) must with ammonium sulphate (AS) ontryptophan (Trp) and indole-3-acetic acid (IAA) metabolism during alcoholic fermentation with fourcommercial yeast strains (Uvaferm CEG, Lalvin Cross Evolutio... see more
P.P. Minnaar,N. Ntushelo,Z. Ngqumba,V. van Breda,N.P. Jolly
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
P.D. le Vieux,A.P. Malan
In South Africa, the most common method of mealybug control has been the use of chemical insecticides.Entomopathogenic nematodes (EPNs) of the of the families Heterorhabditidae and Steinernematidaepotentially can be used within an integrated pest manageme... see more
A.P. Nel,L. Louw,M.G. Lambrechts,P. van Rensburg
The objective of this study was to determine the effect of ripeness and of different tannin extractionmethods on the sensory properties of wine, with a specific focus on mouthfeel properties. Quantitativedescriptive analysis (QDA) was performed to evaluat... see more
N.N. Mehlomakulu,M.E. Setati,B. Divol
Red wine spoiled by the yeast Brettanomyces bruxellensis is characterised by off-odours commonlydescribed as horse sweat, phenolic, varnish and band-aid. The growth of this yeast in wine is traditionallycontrolled by the use of sulphur dioxide (SO2). Howe... see more
Fu Liang Han,Yan Xu
Anthocyanins play an important role in the colour of red wine or mulberry wine. The effect of anthocyaninstructures (substitution therein) on the self-association and colour in an aqueous alcohol solution wasinvestigated in order to provide helpful knowle... see more
E. Sánchez-Palomo,E. Gómez García-Carpintero,M.A. González Viñas
In the present study, Rojal, Moravia Dulce and Tortosí wines were elaborated across four harvests (2006to 2009) from minority red grape varieties cultivated in the La Mancha region of Spain. Wines werestudied by instrumental and sensory analysis to determ... see more
J. Anter,S. Demyda-Peyras,M. del Pilar Delgado de la Torre,J. Campos-Sanchez,M.D. Luque de Castro,A. Muñoz- Serrano,Á. Alonso-Moraga
Several by-products are produced in the Spanish agricultural system. Among them, fresh and vinifiedgrape skins represent an abundant source of phenols with a potential nutraceutical value. Fresh grape skinextracts (FGSE) and vinification of grape skin ext... see more
R. Chittenden,M. Annand,P. King,G. Russell
The extraction of phenolics (anthocyanins, total phenolics and tannins) and pigmented tannin evolutionin Merlot red wines made using three different winemaking techniques were evaluated over one year.Traditional maceration (TM) (two plunges per day), half... see more
J.C. Fourie,D.H.M. Kruger,A.P. Malan
This five-year trial (2009 to 2013) was carried out in a full-bearing seven-year-old Shiraz/101-14vineyard established on a sandy to sandy clay loam soil at Blaauwklippen farm (33°58’S, 18°50’E) nearStellenbosch, South Africa. Fourteen treatments were app... see more
M.-X. Zhang,C.-H. Liu,H.-J. Nan,Z. Li
The phenolic compound profiles in the skins of white grapes, containing ten wine grape and six table grapecultivars grown in the National Grape Germplasm Resource Nursery at the Zhengzhou Fruit ResearchInstitute of China, were investigated using ultra-hig... see more
D.H.M. Kruger,J.C. Fourie,A.P. Malan
Laboratory bioassays were undertaken to determine the potential of Avena sativa cv. Pallinup (Pallinupoats), Sinapis alba cv. Braco (white mustard), Brassica napus cv. AV Jade (canola), Brassica juncea cv.Caliente 199 (Caliente) and Eruca sativa cv. Nemat... see more
N. Mgocheki,P. Addison
Imidacloprid is a systemic insecticide used for the control of the vine mealybug Planococcus ficus.However, biological control of P. ficus is the primary alternate management method recommended for theintegrated control of this pest. We therefore aimed to... see more
S. Sommer,P. Wegmann-Herr,M. Wacker,U. Fischer
The aim of this study was to identify and evaluate factors that contribute to fermentation problems inChardonnay, since this variety is reported to have frequent problems. Analytical methods included gaschromatography mass spectrometry, as well as atomic ... see more