12 articles in this issue
N. Liu,Y.-Y. Song,G.-F. Dang,D.-Q. Ye,X. Gong,Y.-L. Liu
The effects of wine closures on the sensory properties and aroma profiles of fresh Chardonnay wines wereevaluated after four years of bottle storage. Natural cork closure, technical cork closure, Nomacorc light,Nomacorc classic and Nomacorc premium were i... see more
Sz. Villangó,Gy. Pásti,M. Kállay,A. Leskó,I. Balga,A. Donkó,M. Ladányi,Z. Pálfi,Zs. Zsófi
Climate change is inducing earlier grape ripening, especially in warm vintages. This phenomenon isresulting in unbalanced wines an alcohol concentration that is too high and titratable acidity that is low,along with a high pH level without the desired lev... see more
B.S. Chidi,D. Rossouw,A.S. Buica,F.F. Bauer
Organic acids are a major contributor to wine flavour and aroma. In the past, the scientific focus hasmostly been on organic acids derived from grapes or on the transformation of malic acid to lactic acid bylactic acid bacteria, since these acids contribu... see more
Ya Nan’ OuYang,Jin Shan Gao,Ruo Lan Li,Mei Rong Zhu,Xin Hao Hu,Zhuo Min,Shu Xia Chen,Zhen Wen Zhang,Yu Lin Fang
In this study we focused on the development of Cabernet Sauvignon grapes and investigated changes in theactivity of alcohol dehydrogenase (ADH) and hydroperoxide lyase (HPL) in different tissues. We sampledgrape skin at four, six, seven, eight, nine, 10, ... see more
A.M. Sparrow,R.E. Smart
Experimental vinification is often used to evaluate changes in viticultural and oenological practices inresearch trials. Microvinification procedures are used to overcome constraints that make standardisedcomparisons in commercial wineries difficult. Prio... see more
C. Coetzee,W.J. du Toit
Oxidation and the capacity for sufficient ageing potential of white wines are constant problems forwinemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive tooxidation, suggesting that some of the chemical com... see more
J.L. Aleixandre-Tudo,C. Weightman,V. Panzeri,H.H. Nieuwoudt,W.J. du Toit
The volatile and phenolic composition of Chenin blanc wines made with different skin contact treatmentswas studied. One batch of grapes was used to make a dry white wine according to two different treatments,namely pre-fermentative skin contact and comple... see more
E. Mania,D. Isocrono,M.L. Pedullà,S. Guidoni
In areas of intensive agriculture, wild plant species are confined to field margins, thus they play a role inprotecting biodiversity. The aim of the present study was to assess plant diversity in an area of intensiveviticulture and to evaluate, for the fi... see more
L. Rustioni
Pigment-metal complexes are generally not considered to play significant roles in grape and wine colour.However, to the best of my knowledge, this hypothesis has never been investigated. In this work, grape skinextracts (cultivars Sangiovese and Cabernet ... see more
X. Sun,X. Chen,L. Li,T. Ma,F. Zhao,W. Huang,J. Zhan
The effects of ultra-high pressure (UHP) treatment on the chemical properties, colour and sensory qualityof young red wine were studied. UHP did not significantly affect the alcohol content, and the methanolcontent was higher than that of the control, wit... see more
A.R. Mulidzi,C.E. Clarke,P.A. Myburgh
Environmental legislation requires the South African wine industry to find solutions for winery wastewatertreatment or reuse. The feasibility of irrigation with diluted winery wastewater was assessed in a potexperiment under a rain shelter over four simul... see more
C.L. Howell,P.A. Myburgh,E.L. Lategan,J.E. Hoffman
Possible re-use of winery wastewater for irrigation was investigated in a field trial with micro-sprinklerirrigatedCabernet Sauvignon/99 Richter in the Breede River Valley region of South Africa. Irrigation withwinery wastewater diluted to 100, 250, 500, ... see more