13 articles in this issue
L. Rustioni,D. Maghradze,O. Failla
The epidermis of plant shoot organs is generally covered by epicuticular waxes. The role of this layer isrelated mainly to the protection of the inner tissues from biotic and abiotic stresses. In this study, attentionis focused on the optical properties o... see more
Y.H. Li,M.T. Fan,G.Q. Zhang,Y.L. Liu
ß-D-glucosidase (ßG) is one of the most interesting glycosidases for the hydrolysis of glycoconjugatedprecursors to release active aromatic compounds in musts and wines. Oenococcus oeni strains SD-2a and31MBR are widely used in Chinese wines to reduce the... see more
L. Geldenhuys,A. Oberholster,W.J. du Toit
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
L.P. Shange,W.J. Conradie
In the Helderberg area of the Western Cape, South Africa, soil parent material may vary between graniteand shale over relatively short distances. However, little information is available concerning the possibleeffects of different soil parent materials on... see more
A five-year investigation (2004/05 to 2008/09) was carried out in two Sauvignon blanc and two CabernetSauvignon vineyards in the Helderberg area, Western Cape, South Africa. Soils, derived mainly fromgranite and shale, were identified in each vineyard. Cl... see more
P.A. Myburgh
Drip and micro-sprinkler irrigation systems were compared in a Thompson Seedless/Ramsey tablegrape vineyard in a weathered granite-gneiss soil in the Lower Orange River region. For each system,two different irrigation strategies were investigated. Drip ir... see more
D. Molitor,M. Behr,L. Hoffmann,D. Evers
Dense grape clusters have a high predisposition to bunch rot. An elongation of cluster stems could resultin a loosening of the cluster structure. To achieve such an elongation, gibberellic acid (GA3; 10 ppm)was applied to Sauvignon blanc either when three... see more
X. Chen,L. Li,Y. You,B. Mao,W. Zhao,J. Zhan
Wine is usually aged in oak barrels. In this study, young red wines were treated with ultra-high pressure(UHP) to stimulate the ageing process. Changes in phenolic acids, flavan-3-ols and proanthocyanidinswere determined by reverse-phase high pressure liq... see more
A.M. Jordão,A.C. Correia
To investigate antioxidant capacity in seeds and skins during grape maturation and its relationship withanthocyanin and proanthocyanidin content, two Portuguese red grape varieties, Touriga Nacional and TintaRoriz (Vitis vinifera L.) were studied. Two ana... see more
F.P. van Jaarsveld,S. Hattingh
Ageing is one of the most important and most costly factors determining the quality of distilled beverages.As part of a broader study that investigated techniques for the rapid induction of a desirable ageing characterin brandy products, the effect of mat... see more
U. Kaplan,Z. Gökbayrak
In recent times, brassinosteroids have been identified as a group of hormones that regulate plant growthand development. They affect plant development from seed germination to senescence. The aim of thisresearch was to study the effects of brassinosteroid... see more
A. Bozdogan,A. Canbas
In this study, the influence of yeast strain, immobilisation, and ageing time with yeast were examined inrelation to the amount of free amino acids and amino acids in the peptides of wines. Free and immobilisedSaccharomyces bayanus and Saccharomyces cerev... see more
P.A. Myburgh,C.L. Howell
Three fertigation strategies were compared in a drip irrigated Dan-ben-Hannah/Ramsey vineyard nearPaarl in the Berg River Valley region of South Africa during the 2002/03 and 2003/04 seasons. Fertiliserswere applied either (i) three times per season, (ii)... see more