17 articles in this issue
P. Bodor,L. Baranyai,B. Bálo,E. Tóth,A. Strever,J.J. Hunter,Gy.D. Bisztray
Raster graphic ampelometric software was not exclusively developed for the estimation of leaf area,but also for the characterization of grapevine (Viti vinifera L.) leaves. The software was written in C++programming language, using the C++ Builder 2007 fo... see more
Gang Du,Jicheng Zhan,Jingyuan Li,Yiling You,Yu Zhao,Weidong Huang
The main aim of this study was to determine the influence of grapevine age (3, 6 and 12 years) on the aromacompounds in ‘Beihong’ wine. Aroma compounds in wine were analyzed by solid-phase microextractiongas chromatography-mass spectrometry (SPME-GC/MS). ... see more
M.P. Serratosa,A. Marquez,A. Lopez-Toledano,J. Merida
The sensory properties of musts from Pedro Ximenez grapes chamber-dried at 40 or 50°C, with or withouta dipping treatment, are compared to musts from grapes subjected to the traditional sun-drying methodused in the production of sweet wines. The chamber-d... see more
S. van Zyl,M.A. Vivier,M.A. Walker
The dagger nematode, Xiphinema index, is considered a major pest in grape growing countries. Xiphinemaindex is especially important because of its ability to transmit Grapevine fanleaf virus when feeding ongrapevine roots. This paper provides a comprehens... see more
W.J. du Toit,M. Visagie
Phenolic compounds in red grapes might give an indication of phenolic and colour compositions ofthe resulting wine. This work compared the Glories, Iland and Bovine Serum Albumin (BSA) tanninprecipitation methods for phenolic characterization of South Afr... see more
D.J. Unwin,D.P. Singh,E.A. Hancock,M.O. Downey
The Shaw swing-arm trellis has increased mechanisation in dried grape production as it enables trellisdrying of the grapes in the vineyard. However, cordon bunches that do not dry reduce the quality of driedfruit at harvest. Traditionally, foliar applicat... see more
A.G. Cid,M.C. Goldner,M. Daz,G. Ellenrieder
Commercial preparations with glycosidase activities are used to enhance wine aroma, but they arenot extensively characterized. The aim of this work was to study the effect of three enzymes on aromaimprovement in Tannat red wine. After the selection of the... see more
H. van der Merwe,H. Nieuwoudt,D. de Beer,W.J. du Toit
Colour and phenolic content of red grapes are two of the most important constituents required to producea quality red wine. In the Robertson grape growing area, difficulty is sometimes experienced with colourdevelopment of grapes. This is especially linke... see more
R. Bauer,F. Hiten,A.M. Crouch,J. Kossmann,B.V. Burger
Acrolein is highly toxic and its presence in wine has been correlated with the development of bitterness.Analytical detection and quantification in aqueous solutions are challenging due to high reactivityand problems with chemical derivative analysis. Her... see more
S. Di Maio,G. Genna,V. Gandolfo,G. Amore,M. Ciaccio,D. Oliva
The purpose of this work was to investigate the presence of C. zemplinina yeasts in Sicilian musts andgrapes and to identify strains of oenological interest. We report on the taxonomical reclassificationof Candida yeast isolates from Sicilian musts and on... see more
A. Rodrigues,J.M. Ricardo-Da-Silva,C. Lucas,O. Laureano
Limpidity is a major quality attribute in white wine appreciation. After alcoholic fermentation and ageing,white wines are normally subjected to protein and tartaric stabilisation, followed by filtration. The impactof bentonite and gelatine fining and col... see more
Z. Lixia,G. Mingfu,G. Dongqi,M. Christensen,H. Xujie,L. Hongmei,F. Yingge,F. Shu
Musalais is a traditional alcoholic beverage made by the Uighur people in southern Xinjiang, China. Theinitial fermentation juice is obtained by prolonged boiling of local grape juice and grape residues. In thecurrent study, 242 yeast isolates were obtain... see more
J.C. Fourie
Eight cover crop treatments were applied for 12 consecutive years on a medium-textured soil (18% clay) ina vineyard near Robertson (33°50’S, 19°54’E). Full surface mulching combined with full surface chemicalcontrol from bud break to harvest (BB), i.e. T3... see more
A. Del Caro,C. Fanara,A. Genovese,L. Moio,A. Piga,P. Piombino
The aroma of Muscat of Sorso-Sennori and Malvasia di Bosa wines obtained from grapes grown in Sardinia wasevaluated by instrumental analysis. Gas chromatography/mass spectrometry was used to identify and quantifythe content of free and bound volatile comp... see more
N.-N. Liang,F. He,Q.-H. Pan,J. Wang,M.J. Reeves,C.-Q. Duan
Proanthocyanidins are a group of oligomeric or polymeric flavan-3-ols that are highly significantcontributors to astringency in grapes and wines. An orthogonal L9(3)4 test was adopted to determine theoptimal extraction conditions and acid-catalysis cleava... see more
B. Zhu,Y. Wu,X. Xu,Q. Pan,C. Duan
Changes in 3-alkyl-2-methoxypyrazines (MPs) in Cabernet Sauvignon (Vitis vinifera) and Zuoshanyi(Vitis amurensis Rupr.) grapes from different areas of North China were monitored throughout berrydevelopment in 2010. One kind of MP, 3-isobutyl-2-methoxypyra... see more
FROM EDITOR
Received from the authors of the following paper, published in 2011, volume 32(1), pp 35-41