Wessel du Toit

This study investigated the sensory suppression effects of H2S on tropical fruit characters and evaluated whether the perceived improvement following swirling is a result of chemical oxidation or physical volatilisation.

This study looked at both chemistry and sensory perception in model wine with different varietal thiol and H2S levels. Using a model wine, they were able to manipulate the varietal thiol and free H2S at low and high levels and assessed sensory changes after different glass swirling regimes.

This study set out to explore how different seed levels influence the phenolic composition of Merlot and Shiraz wines.

In this study, three extraction methods were evaluated to assess phenolic compounds in red grapes with differing seed levels. These methods included the Glories method, the Iland method, and the recently developed hand-crushed method.

The aim of this project was to develop rapid, accessible phenolic analysis methods and to create a platform where results could be stored, visualised, and meaningfully compared with other red grape and wine samples.

A recent study investigated various sparging parameters and assessed the effectivity, while monitoring certain wine constituents.

A recent study investigated various sparging parameters and assessed the effectivity, while monitoring certain wine constituents.

Grapevine leafroll disease (GLD) is the most common grapevine disease, which is present in grape-growing regions globally.

The aim of this Winetech-funded project is to improve the understanding of winemakers of the influence of copper fining on a wine quality.

In a Winetech-funded project, researchers aimed to answer the question: How does copper addition influence the reductive compounds and varietal thiols in a wine after bottling?

The fruity volatile thiols and the compounds associated with reductive aromas often occupy the same wine due to similar conditions supporting their formation an

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