Oenology research

Page 1 of 1912345...Last »
To wine or not to wine?

To wine or not to wine?

The aim of this study was to try and obtain a better understanding of South African wine consumers, in this case, specifically consumers from the Gauteng area. The study focused on consumers’ relationships with wine, as well as the aspects affecting their purchase...
The mystery that is Brett

The mystery that is Brett

How can you avoid the enigmatic scavenger, Brettanomyces bruxellensis, in your wine?   The characters A horrible crime has been committed! An innocent bottle of wine has been infected. Those detestable aromas of barnyard, horse sweat, leather, cloves, vinegar and...
Effect of yeast species on red wines

Effect of yeast species on red wines

Introduction Non-Saccharomyces yeast species contribute to the aroma and flavour of wine due to metabolic products resulting from their growth. These metabolites include terpenoids, esters, higher alcohols, glycerol, acetaldehyde, acetic acid and succinic acid. The...
Page 1 of 1912345...Last »