12 articles in this issue
The Journal of the South African Society for Enology and Viticulture was established in 1980 and has commemorated its 25th birthday during this year. Prof. Goussard, Professor at the Department of Viticulture and Oenology at the University of Stellenbosch... see more
E. Vaudour,A.B. Shaw
This article reviews viticultural zoning concerns and issues, from a worldwide perspective. The needs of the everexpanding international wine market, and thus zoning objectives, have seen significant changes in recent years. Consequently, more count... see more
F.P. van Jaarsveld,M. Blom,S. Hattingh,J. Marais
The aims of this project were to identify a suitable grape juice clarification technique for the attainment of the optimal brandy base wine turbidity, to determine the importance of chemical components (volatile components and long-chain fatty acids) in b... see more
J.C. Fourie,P.J.E. Louw,G.A. Agenbag
This trial was conducted over a period of ten years on a sandy soil in a Sauvignon blanc/Ramsey vineyard in Lutzville (31°35’S, 18°52’E), situated in the semi-arid Olifants River Valley of the Western Cape. Twenty-three treatments were applied. Eight cove... see more
J.C. Fourie
This trial was conducted over a period of four years on a sandy soil in a Sultanina vineyard on own roots in Keimoes (28o40’S, 20o54’E), situated in the semi-arid Lower Orange River region. Eighteen treatments, consisting of three cover crop management pr... see more
P.A. Myburgh
The effects of additional irrigation during berry ripening on water relations, growth and yield in Sauvignon blanc and Chenin blanc grapevines were investigated. In all treatments the grapevines were irrigated when berries reached pea size in December. On... see more
D.A. Burger,G. Jacobs,M. Huysamer,M.A. Taylor
Thompson Seedless grapes, packed in non-perforated low density polyethylene bags, were cold stored at -0.5°C and RH 83% for 0, 1, 2, 4 and 8 weeks. After storage at -0.5°C for these periods, the grapes were stored for another 2 or 5 days at -0.5°C , or th... see more
During the 1999 season, changes in total soluble solids (TSS), titratable acids (TA), pedicel diameter, berry diameter, berry mass and fruit removal force (FRF) were determined at biweekly intervals from 27 until 111 days after full bloom (DAFB) for Walth... see more
E. Celotti,G. Carcereri De Prati
The current research evaluated the possibility of the real time (before crushing) measurement of the phenolic quality index of red grapes to define the true quality of the raw material destined for the production of wine or juice. The measurement procedur... see more
A.M. Jordão,J.M. Ricardo-da-Silva,O. Laureano
The subject of the present work is the study of the influence of pH, temperature, alcoholic content and time on the extraction of some individual ellagic tannins (castalagin, vescalagin, grandinin, roburin D and E) and ellagic acid from oak wood chips (Qu... see more
A.H. Meyer,A. Botha Botha,A.J. Valentine,E. Archer,P.J.E. Louw
Arbuscular mycorrhizal (AM) fungal populations present in the rhizosphere of vine roots in the vineyards of a commercial farm in the Stellenbosch Region were investigated using microscopic analyses. AM root colonisation levels of between 70% and 90% were ... see more
P.P. Minnaar,E.R. Rohwer,M. Booyse
The aim of this study was to differentiate between the geographic origins of wines produced in the Western Cape on the basis of their element composition. A total of 96 market-ready red and white wines (Pinotage, Shiraz, Merlot, Cabernet Sauvignon, Sauvig... see more