15 articles in this issue
A.P. Nel
Anthocyanins and tannins are very important chemical compounds in the grape berry and the corresponding wine, as they greatly influence the colour, taste and maturation potential of the wine, as well as offer numerous health benefits. This review tries to... see more
R.S. Espíndola,J.A. Camargo,E. Pringles,M. Battistella
Raisin grapes are potentially more profitable than wine grapes in San Juan, Argentina, although the traditional system of grape drying requires an extensive use of costly labour. Production costs might be reduced by adopting the dry-on-vine (DOV) raisin-m... see more
Y.P. Maturano,M.C. Nally,M.V. Assof,M.E. Toro,L.I. Castellanos de Figueroa,V.P. Jofré,F. Vazquez
The free aromatic composition of must from Pedro Giménez grapes, grown in San Juan, Argentina, was characterised. Samples from the vintages of 2008 and 2009 were analysed by gas chromatography–mass spectrometry–solid phase microextraction (GC–MS–SPME). Hi... see more
Y. Liu,J. Yan,Q. Li,J. Wang,Y. Shi
development of Cabernet Sauvignon grapes during two consecutive seasons (2011 to 2012) in the northwest of China was evaluated. The applied training systems include the modified vertical shoot positioned(M-VSP); the fan training system with two trunks (F-... see more
V. van Breda,N.P. Jolly,M. Booyse,J. van Wyk
Nine Torulaspora delbrueckii yeast strains, a commercial T. delbrueckii strain and a commercial Saccharomyces cerevisiae yeast strain were used in the production of small-scale Chenin blanc and Pinotage vinifications. The fermentations were carried out at... see more
C.J. van Heerden,P. Burger,R. Prins
Cultivar identification by ampelography is often difficult and is sensitive to environmental conditions, thus it can be problematic to distinguish between closely related cultivars. DNA fingerprinting offers an alternative method that is not influenced by... see more
Wei-Kai Chen,Fei He,Yu-Xi Wang,Xin Liu,Chang-Qing Duan,Jun Wang
The heterogeneity of berry heterogeneity is a commonly occurring phenomenon that has a big influence on fruit composition and wine quality. To clarify this relationship, ‘Cabernet Sauvignon’ grapes were collected at harvest from a single vineyard and divi... see more
G. Vasile Simone,G. Montevecchi,F. Masino,S.A. Imazio,C. Bignami,A. Antonelli
Malvasia odorosissima is an aromatic grapevine (Vitis vinifera L., 1753) variety that is often confused with Malvasia di Candia aromatica (Vitis vinifera L., 1753), despite the genetic information now available onthe pedigree and genetic relationships lin... see more
B. Kuchen,F. Vazquez,M.V. Mestre,M.E. Toro,Y.P. Maturano
The pre-fermentative cold soak (CS) is proposed so as to extract and stabilise polyphenolic compounds in wines. CS is applied empirically to Cabernet Sauvignon in Cuyo, Argentina; however, there is poor scientific background on this technique. The aim was... see more
S. Boso,P. Gago,J.L. Santiago,M.C. Martínez
This paper reports the susceptibility to powdery mildew of 41 grapevine genotypes growing in the north and northwest of Spain over a three-year period. Although the humid climate of these vine-growing areas is not particularly favourable to the developmen... see more
B.S. Chidi,M. Mafata,N.Z. Notshokovu,F. van Jaarsveld
Maintaining the chemical composition of a wine is essential for the wine industry. Although the sugar-acid balance of a wine is of primary sensory importance, individual acids and oenological parameters are equally important. The main focus of this study ... see more
C.L. Howell,P.A. Myburgh
In South Africa, grapes are an important crop in the Western and Northern Cape Provinces. The wine industry makes a significant contribution to the economy in these regions. Wineries generate large volumes of poor quality wastewater, particularly during h... see more
M. Mafata,A. Buica,W. du Toit,V. Panzeri,F.P. van Jaarsveld
The production process of South African bottle-fermented sparkling wine, the Méthode Cap Classique (MCC), follows the traditional French method (méthode champenoise), although each cellar has its own unique additions to the method. South African winemaker... see more
M. Mafata,A. Buica,W.J. du Toit,F.P. van Jaarsveld
Phenolic compounds are important quality indicators of wine. Their composition in wine is determined by various factors, including grape variety, terroir, viticultural practices and oenological practices. Thereis very little extraction of colour compounds... see more
Xuehui Wang,Xiaoyu Wang,Yanyun Zhu,Mengmeng Ren,Chengrui Tian
Polyphenols make a substantial contribution to the sensory properties of wine, and their evolution is affected by the acetaldehyde present during fermentation and ageing. In this work, five typical monomeric phenolic standards and three different polymeri... see more