5 articles in this issue
T.J. van der Westhuizen,O.P.H. Augustyn,I.S. Pretorius
Wine yeast strains of Saccharomyces had previously been classified into several different species or varieties. This classification system was based mainly on sugar fermentation and assimilation patterns. Subsequently, most of these species were reclassif... see more
C.G. Edwards,K.M. Haag,M.J. Semon,A.V. Rodriguez,J.M. Mills
Processing strategies that could be used to control the growth of the spoilage bacterium Lactobacillus kunkeei during vinification were evaluated. These strategies included the use of 802, low temperatures, and adjustment of must pH. On the one hand... see more
J. Marais,J.J. Hunter,P.D. Haasbroek
The effect of canopy microclimate on the grape aroma composition and wine quality of Sauvignon blanc was investigated in three climatically-different regions, i.e. in the Stellenbosch (1996 and 1997 season), Robertson and Elgin regions (1997 and 1998 seas... see more
V.M. Walton,K.L. Pringle
The effects of regularly used table grape insecticides and fungicides on 1-day-old adults of the parasitoid Coccidoxenoides peregrinus (Timberlake) of vine mealybug, Planococcus ficus (Signoret), were determined in the laboratory. The insecticides chlorpy... see more
L.C. Ronquest,T.J. Britz
A mesophilic laboratory-scale upflow anaerobic sludge bed (UASB) bioreactor design was evaluated for the treatment of winery waste water. In the first experimental study, the hydraulic retention time (HRT) was shortened from 24 h to 13 h which led to an i... see more