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Results for “Alcohol Related Research”
Showing 1–12 of 50 results
50 results — page 1 of 5
Are zero alcohol drinks really zero alcohol?
The demand for non-alcoholic drinks are on the rise. But it’s important to know that not every drink labelled 0.0% is truly zero alcohol. So why are so many bra
By Anton Pretorius · 9 min read
Sensory evaluation of wine (Part 3)
Projective mapping and Napping
By Jeanne Brand and Hélène Nieuwoudt · 10 min read
The contribution of lactic acid bacteria to the sensorial characteristics of red wine
PICTURE: Shutterstock.
By Hélène Nieuwoudt · 5 min read
Why wine tourism?
Contact: Laresa Perlman Photography : Ph: 0829247233 email: [email protected]
By Doronae · 4 min read
Microbial strategies for wine ethanol reduction
Introduction
By Debra Rossouw and Florian Bauer · 12 min read
Can yeasts be used to prevent protein haze?
PHOTO: Shutterstock.
By Louwrens Theron and Benoit Divol · 8 min read
Aromatic quality of wines - a yeast perspective
PHOTO: Shutterstock.
By Debra Rossouw and Florian Bauer · 9 min read
Sparkling wine (Part 1): Sensory perception of traditional style sparkling wine
PHOTO: Anthony Delanoix (Unsplash).
By Mpho Mafata, Astrid Buica, Wessel du Toit, Valeria Panzeri and Francois van Jaarsveld · 7 min read
Lactobacilli - a source of enzymes for wine aroma
PHOTO: Shutterstock.
By Lynn Engelbrecht, Senzo Mtshali, Benoit Divol and Maret du Toit · 6 min read
Examining wine perceptions
Dr Weightman’s study is the first of its kind to focus on understanding the changed landscape of local wine consumers in a cross-cultural way.
By Johannes Richter · 5 min read
Thiol levels in dry South African Chenin blanc wines (Part 1)
PHOTO: Shutterstock.
By Astrid Buica, Jeanne Brand and Christine Wilson · 7 min read
