6 articles in this issue
Editorial Team
MacNamara, K., Van Wyk, C.J., Brunerie, P., Augustyn, O.P.H. & Rapp, A., 2001. Flavour components of whiskey. III. Ageing changesin the low-volatility fraction. S. Afr. J. Enol. Vitic. 22, 82-92.
A. Addison
Ants significantly reduce the efficacy of biological control of the mealybug Planococcus ficus (Signoret) in vines. Two trials were conducted to find a cost-effective method for ant control that is environmentally friendly, practicable and acceptabl... see more
A.L. Stratiotis,L.M.T. Dicks
Fortified wines contain a high level of unfermented sugars and are prone to spoilage by alcohol-tolerant lactic acid bacteria. A total of 62 strains were isolated from various production stages of one of the more popular fortified wines produced in South ... see more
H.H. Nieuwoudt,B.A. Prior,L.S. Pretorius,F.F. Bauer
Glycerol is an important by-product of glycolysis and is quantitatively one of the major components of wine. While the physicochemical and sensory characteristics of pure glycerol are well established, the impact of varying levels of glycerol on gen... see more
L.J. Korkie,B.J.H. Janse,M. Viljoen-Bloom
Chemical analyses of grape pomace revealed the presence of significant amounts of fermentable sugars that are retained in the pomace after pressing of the grapes. Furthermore, treatment of the pomace with purified hydrolases indicated that the enzymatic b... see more
M.A. Stander,P.S. Steyn
The mycotoxin, ochratoxin A (OTA), an important nephrotoxin, teratogen and carcinogen, is mainly produced as a secondary metabolite of Aspergillus and Penicillium species. The mycotoxin is a common contaminant of various feedstuffs and of foodstuffs such ... see more