18 articles in this issue
S.C. Fairbairn,A.Y. Smit,D. Jacobson,B.A. Prior,F.F. Bauer
The sensory description of wine uses the widest range of descriptive terminology of all food products, reflecting the complex nature of a product whose character depends on the balance of hundreds of individual flavour-active compounds. There are many too... see more
M.A. Olego,J.J.R. Coque,E. Garzón Jimeno
Calcium (Ca) deficiency and aluminium (Al) toxicity are considered major chemical constraints that limitvine growth in vineyard acid soils under Mediterranean conditions. The main aim of this work was toevaluate the effects of three doses of sugar foam (9... see more
S. Mayrhofer,R. Filipp,D. Lehner,C. Reiterich,W. Kneifel,K.J. Domig
Lactic acid bacteria (LAB) play a dual role in winemaking as they are the main effectors of malolactic fermentation, but some members can also cause wine spoilage. PCR-DGGE has proved to be a quick tool to study the LAB community and their fluctuation in ... see more
E. Gamero,D. Moreno,I. Talaverano,M.H. Prieto,M.T. Guerra,M.E. Valdés
With the aim of understanding the effects of water stress and cluster load on berry composition andwine quality, a four-year field test was conducted in a cv. Tempranillo vineyard in Extremadura (Spain).When the first berries appeared to be changing colou... see more
M.J. Ruiz,L. Moyano,L. Zea
The colour, aroma-active compounds and sensory properties of sweet wines from Pedro Ximenez grapes produced by means of an innovative winemaking procedure, based on controlled chamber-drying of grapes, partial fermentation of the must (to 4% or 8% vol eth... see more
M. Gastol,I. Domagala-Swiatkiewicz
A study on grapevine cv. Sibera was carried out in a vineyard located near Kraków (Poland) in 2010 and2011. The plants were treated with three nitrogen application rates (0, 50 and 100 kg N ha-1), administeredas ammonium nitrate in a single application th... see more
Yangji Wei,Pi Li,Liyan Ma,Jingming Li
A method for preparative separation and purification of trans-resveratrol, d-viniferin, e-viniferin and trans-vitisin B from the roots of Vitis vinifera L. cv. Cabernet Sauvignon was successfully established and is reported on in this paper. The four impo... see more
P.A. Myburgh,C.L. Howell
The boundary line concept was used to assess grapevine responses to salinity-associated soil variables. Soil chemical status and grapevine responses were measured in 13 vineyards in the Breede River Valley during the 2001/2002 season. Chardonnay grafted o... see more
J.M. Álvarez-Pérez,M.L. Álvarez-Rodríguez,E. Campo,L.E. Sáenz de Miera,V. Ferreira,P. Hernández-Orte,E. Garzón-Jimeno,J.J.R. Coque
The aim of this work was to select indigenous Saccharomyces cerevisiae strains based on a combination of genetic and aroma analyses to be used for inoculation in industrial fermentations and produce rosé wine with a different aromatic profile. A total of ... see more
Y. Y. Lan,Y. S. Tao,T. Tian,Z. Y. Hu,C. T. Peng
In this study, the effect of a pre-fermentative freezing treatment on quality attributes of ‘Meili’ rosé wine was assessed. Prior to fermentation, ‘Meili’ grapes (berries and must) were subjected to a freezing treatment considering factors of freezing tem... see more
L.-L. Duan,Q.-H. Pan,X.-J. Tang,Q. Yang,R. Jiang,Y. Shi,C.-Q. Duan
‘Zaoheibao’ (a red tetraploid hybrid) and ‘Wuhecuibao’ (a white triploid hybrid) grapes have beenobtained from Guibao? (diploid, Vitis vinifera) × Zaomeigui? (diploid, V. vinifera) and Guibao? (diploid,V. vinifera) × Wuhebaijixin? (triploid, V. vinifera) ... see more
W.J. du Toit,C. Piquet
This work investigated the effect of constant and simulated shipping temperatures on the sensorycomposition of Chenin blanc and Sauvignon blanc wines. Wines exposed to elevated temperatures duringthe trial developed unwanted aromas, such as over-aged, sul... see more
J. Strydom
Berry colour and size are important factors determining Flame Seedless quality. Supplementary to standardcultivation, foliar application of potassium (K) and seaweed or soil application of vegetable extracts affectgrape quality. The purpose of this trial ... see more
S. López,J.J. Mateo,S. Maicas Maicas
The sensorial characteristics of the wines produced with Muscat grapes are related to the level of terpene alcohols, so an improvement of such a level is expected as a result of hydrolytic processes conducted by Hanseniaspora. The aim of this work was to ... see more
A.P. Nel,P. van Rensburg,M.G. Lambrechts
The aim of this study was to determine the effect of different maceration techniques on the extractionof grape tannins and anthocyanins. Two cultivars (Cabernet Sauvignon and Shiraz) were harvested intwo different climatic regions (Durbanville and Simondi... see more
T.-T. Ma,X.-Y. Sun,G.-T. Gao,X.-Y. Wang,X.-Y. Liu,G.-R Du,J.-C. Zhan
The Helanshan Donglu wine zone (China) is one of the most successful wine region of China, and the phenolic characterisation and antioxidant capacity of the primarily young, monovarietal wines from there were evaluated. The result showed that Helanshan Do... see more
J.J. Hunter,C.G. Volschenk,V. Novello,A.E. Strever,G.W. Fouché
The water relations and physiological status of the grapevine are critical for obtaining a quality product andfor fully exploring vineyard and grape potential. The objective of this investigation was to determine theeffect of grapevine water status (induc... see more
J.J. Hunter,C.G. Volschenk,V. Novello,A. Pisciotta,M. Booyse,G.W. Fouché
Regulation of grapevine water status is a common practice to manipulate grape composition and winequality. In this investigation the effect of plant water status (two field water capacity-based irrigation levels,75% and 100%, applied at single and combine... see more