17 articles in this issue
C. Coetzee,A. Buica,W.J. du Toit
It is thought that the formation of hydroxysulphonate when sulphur dioxide is added to wine containing free acetaldehyde negates the sensory impact of the latter compound, but little research has been done on this. Descriptive analyses were employed using... see more
J. Brand,M. Kidd,L. van Antwerpen,D. Valentin,T. Naes,H.H. Nieuwoudt
Quality plays an important role in the criteria directing wine product development. The evaluation of sensory characteristics associated with wine quality, as perceived by industry professionals, is therefore important. We investigated the suitability of ... see more
G. Pietersen,G. Pietersen, Jnr,I. Pietersen,M. Stiller
Aster yellows phytoplasma (AY), only recently reported in South Africa and still limited in its distribution in the country, causes a serious disease of grapevine. A leafhopper, Mgenia fuscovaria (Stål)(Hemiptera: Cicadellidae), was shown to transmit AY t... see more
C. Coetzee,A. Schulze,L. Mokwena,W.J. du Toit,A. Buica
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R. Veikondis,P. Burger,A. Vermeulen,C.J. Van Heerden,R. Prins
E. Nistor,A.G. Dobrei,A. Dobrei,D. Camen
The purpose of our research was to find out what influence climatic variability in the growing season has on the berry and wine composition in two white grape varieties grown in the vineyard of Banat Universityof Agricultural Sciences and Veterinary Medic... see more
T. Platt,N.F. Stokwe,A.P. Malan
Planococcus ficus, the vine mealybug, is the dominant mealybug pest of grapes in South Africa. To provide an alternative for chemical control, entomopathogenic nematodes (EPNs) were investigated as a biological control agent to be used in an integrated pe... see more
Z. Min,Y. Zhang,R. Li,M. Liu,Y. Ju,Y. Fang,J. Meng
H. Sener
The maceration process plays an important role in the composition of the colour and sensory properties of red wine by facilitating the extraction of phenolic and aromatic compounds found in grapes. This review summarises the key findings from a study of t... see more
P. Rubio-Bretón,G. Gutiérrez-Gamboa,E.P. Pérez-Álvarez,P. Santamaría,T. Garde-Cerdán
Foliar nitrogen applications to the vineyard make it possible to improve grape and wine phenolic and amino acid concentration. However, to our knowledge, there is little information about their impacts on the volatile composition of wine. Therefore, the a... see more
L.H. Morena Luna,A.G. Reynolds,F.A. di Profio,L. Zhang,E. Kotsaki
Pinot gris, Riesling, Cabernet franc and Cabernet Sauvignon from a vineyard in Virgil, Ontario, Canada were subjected by cluster thinning to two crop-level treatments (full crop, half crop), combined with threeharvest dates (commercial harvest (T0), three... see more
C. Wilson,J. Brand,W. du Toit,A. Buica
Interaction studies are some of the most interesting sensory experiments that highlight the effect of composition on wine perception. The use of single compounds, viz. an ester (ethyl hexanoate), a terpene (linalool) and a thiol (3-mercaptohexanol, 3MH), ... see more
C.L. Howell,P.A. Myburgh,E.L. Lategan,J.E. Hoffman
The re-use of winery wastewater for irrigation was investigated in a field trial with micro-sprinklerirrigated Cabernet Sauvignon/99 Richter in the Breede River Valley region of South Africa. Irrigation with winery wastewater diluted with river water to 1... see more
B.S. Chidi,F.F. Bauer,D. Rossouw
A.R. Mulidzi,C.E. Clarke,P.A. Myburgh
The composition and volume of winery wastewater change throughout the year. Quality is usually at its worst when vintage operations are dominated by the production of red wines. The objective of this study was to investigate the annual dynamics of winery ... see more