13 articles in this issue
T. Platt,N.F. Stokwe,A.P. Malan
Entomopathogenic nematodes (EPNs), of the families Steinernema and Heterorhabditis, are insectparasites that have been successfully used as biological control agents of soil-based insect pests on theNorth American and European continents. The success of n... see more
Shan He,Richard Hider,Jenny Zhao,Bin Tian
C. Kriel,R.W.M. Pott
Resveratrol is phenolic compound that is produced by several plant species as a protection mechanism against biotic and abiotic stress. Resveratrol is currently being investigated as nutraceutical supplement, and there is a market value for the compound. ... see more
G. G. Garrido-Bañuelos,A. Buica,W.J. du Toit
The aim of this research was to evaluate the colour and phenolic evolution of Shiraz red wines made from the same vineyard, but with different initial phenolic profiles. Several vineyard-related variables were initially evaluated in a first vintage (2014)... see more
I.O. Maya-Meraz,R. Pérez-Leal,J.J. Ornelas-Paz,J.L. Jacobo-Cuéllar,M.J. Rodríguez-Roque,R.M. Yañez-Muñoz,A. Cabello-Pasini
Phenolic compounds are secondary metabolites synthesised in response to biotic or abiotic stress in plants. This stress-induced increase in phenolic compound concentrations is generally activated by internal levels of abscisic acid (ABA). The exogen... see more
P.P. Minnaar,N.P. Jolly,N.S. Ntushelo
Grapevine row direction, canopy exposure and grape maturity can define the sensory attributes of wine. From this perspective, canopy exposure that favours colour intensity, astringency, aroma intensity and balanced acidity could result in improved w... see more
R. Knoetze
Root-knot nematodes (Meloidogyne spp.) are endoparasites which cause severe losses in grapevine. To ensure economically viable grape production, it is important that nurseries produce rooted nursery materialfree of plant-parasitic nematodes. Hot water tre... see more
M. McKay,A. Buica
Extensive work on the chemical aspects of off-flavour in wine has been carried out by international researchers, but not as many studies focus on the organoleptic effects. This literature review therefore has a focus on the status of the sensory aspects o... see more
Ó.A. Muñoz-Bernal,A.J. Coria-Oliveros,A.A. Vazquez-Flores,L.A. de la Rosa,J.A. Núñez-Gastélum,J. Rodrigo-García,J.F. Ayala-Zavala,E. Alvarez-Parrilla
The phenolic compound profile and content of red wines are modified during the maceration-fermentation process by several factors that alter the extractability of the compounds and by reactions that phenolic compounds undergo, and can be directly related ... see more
L. Sas-Paszt,S. Gluszek,E. Derkowska,B. Sumorok,J. Lisek,P. Trzcinski,A. Lisek,M. Frac,M. Sitarek,M. Przybyl,K. Górnik
The aim of this study was to identify the spores of arbuscular mycorrhizal fungi (AMF) in the rhizosphere of Solaris and Regent grapevine plants grafted onto SO4 rootstock and treated with bioproducts. The bioproducts Ausuma, Bioilsa, manure and BF Ekomix... see more
R. Chittenden,P. King
Three different cap management maceration techniques were compared using Syrah (2015) and Pinot Noir (2016). The control, Traditional maceration (TM), of two plunges per day for 15 days total maceration was compared with a No Plunge (NP) trial and a Cold ... see more
A.R. Mulidzi,C.E. Clarke,P.A. Myburgh
A pot trial was conducted to assess the effect of simulated rainfall on six soils with different textures, irrigated with winery wastewater diluted to a chemical oxygen demand (COD) level of 3000 mg/L over one simulated irrigation season. Thereafter, simu... see more