4 articles in this issue
A.S. Vadasz,D.B. Franken,B.L. Govender,D.B. Jagganath,P. Govender,M. Ariatti,L.S. Pretorius,A.S. Gupthar
Regardless of the type of killer yeast, winemaking may be adversely affected by a single type of killer yeast. In this review we present the properties of a single K2 strain, Saccharomyces cerevisiae T206, which was isolated from a stuck fermentation in a... see more
D. de Beer,E. Joubert,W.C.A. Gelderblom,M. Manley
Phenolic compounds are a large and complex group of chemical constituents found in red and white wines which not only affect their quality, but also contribute to their beneficial health effects. The antioxidant properties of phenolic compounds are import... see more
V. Bonnardot,0. Planchon,V. Carey,S. Cautenet
Numerical simulations were performed for 2000-02-03 and 2000-02-04 over the Western Cape in order to observe the alternating sea and land breeze circulation and its effects on diurnal relative humidity and temperature variation, as well as to identify win... see more
S. Coertze,G. Holz
This study describes the infection of fresh wounds on berries exposed to freshly deposited airborne Botrytis cinerea conidia, and on berries carrying previously deposited conidia and germlings (latent infections). Grapes at bunch closure and at the mature... see more