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Results for “Biotech”
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Hairy roots - a biotechnological tool for grapevine improvement
Hairy roots arise when the phytopathogenic bacterium, Rhizobium rhizogenes inserts DNA into a wounded plant’s genome, triggering the formation of rapidly growing root masses. The rapid growth and relatively fast establishment of hairy roots led to their use in laboratories, where they are used to…
· 8 min read
SU wine biotechnologist Dr Debra Rossouw receives FLAIR Fellowship and grant
Dr Debra Rossouw, biotechnologist at Stellenbosch University (SU).
By Anton Pretorius · 4 min read
Agri Megatrends: Tech remains the biggest disruptor in 2019
Several factors influence the overall sustainability of food and agricultural around the world. We identify the megatrends that are predicted to shape the globa
By Carlin Cloete · 8 min read
Sensory evaluation of wine (Part 1)
Today, there is little doubt in the wine industry that personnel, who have been trained to manage sensory evaluation of wine at their respective cellars, add gr
By Jeanne Brand and Hélène Nieuwoudt · 13 min read
Sensory evaluation of wine (Part 2)
Sorting – a fast and simple method to describe sensory differences and similarities between wines
By Jeanne Brand and Hélène Nieuwoudt · 10 min read
Sensory evaluation of wine (Part 3)
Projective mapping and Napping
By Jeanne Brand and Hélène Nieuwoudt · 10 min read
Sensory evaluation of wine (Part 4)
Check-all-that-apply (CATA) – profiling of wine with multiple choice questions
By Jeanne Brand and Hélène Nieuwoudt · 11 min read
Team Porex SA stronger than ever
Since going at it alone, Porex SA has gone from strength to strength and now offers three distinct services.
By Wanda Augustyn · 3 min read
Uncover opportunities
As the ninth HKDC Hong Kong International Wine & Spirits Fair kicks off, exports of wine from Hong Kong are rising as we speak, uncovering many wine opportuniti
By Wanda Augustyn · 3 min read
Traditional and alternative methods to monitor wine fermentations
The purpose of this article is to illustrate the potential contribution of infrared spectroscopy to the monitoring of wine fermentations.
By 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
Analytical methods to measure grape metabolites - a review
This review presents a summary of the chromatographic methods that have been developed and optimised to accurately profile and quantify grape metabolites. The g
By Hans André Eyéghé-Bickong, Philip Young and Melané Vivier · 10 min read
