7 articles in this issue
N.P. Jolly,O.P.H. Augustyn,I.S. Pretorius
The role of non-Saccharomyces yeasts in wine production has been extensively debated and there is growing evidence that non-Saccharomyces yeasts play an important role in wine quality. It has been suggested that metabolites formed by some non-Saccharomyce... see more
P.G. du Toit,P.R. Dry,B.R. Loveys
Partial rootzone drying (PRD) is an irrigation management technique designed to reduce water use in grapevines without a decline in yield, thereby increasing water use efficiency (WUE). Experiments consisted of field-grown Cabernet Sauvignon, where the PR... see more
N.P. Jolly,O.P.R. Augustyn,I.S. Pretorius
Research has shown that non-Saccharomyces yeast strains can be detected throughout wine fermentation. Non-Saccharomyces yeasts can therefore influence the course of fermentation and also the character of the resultant wine. Previously it was shown t... see more
Wine fermentations are conducted by naturally occurring or selected industrial wine yeast strains of Saccharomyces cerevisiae. However, non-Saccharomyces yeasts also occur naturally in fermenting grape musts, especially in the initial stages of the fermen... see more
J. Marais
The effect of low-temperature skin contact prior to fermentation (1, 2 and 4 days at 10°C and 15°C, respectively) on Pinotage wine composition and quality was investigated over four seasons (1999 to 2002). The extraction of total polyphenols (total flavon... see more
The effect of different juice/skin mixing practices (punching-down of the cap, pumping-over of the juice and the rotor action, and the frequency at which these actions were performed) on Pinotage wine composition and quality, was investigated over three s... see more
Errata Editorial
Myburgh, P.A., 2003. Responses of Vitis vinifera L. cv. Sultanina to water deficits during vatious pre- and post-harvest phases under semi-arid conditions. S. Afr. J. Enol. Vitic. 24, 25-33.Table 4 on page 30 must be replaced