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Results for “Characterisation”
Showing 1–12 of 38 results
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Near-real-time characterisation of vines
A research project was undertaken to explore advanced image-based techniques for vineyard monitoring to define canopy characteristics and vigour at the plant level.
By Carlos Poblete-Echeverria · 5 min read
Non-Saccharomyces yeasts and malolactic fermentation
The objectives of this study were to characterise strains from seven non-Saccharomyces species, investigate their use in wine production, and evaluate their com
By Heinrich du Plessis and Co-workers · 8 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
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
Berry stress and wine quality
Many compounds linked to quality in wine originate from stresses experienced by grape berries.
By Doronae · 9 min read
Using MLF to create a buttery wine or not
Various factors influence the amount of diacetyl, acetoin and 2,3-butanediol produced during fermentation impacting the buttery aroma.
By Natasha Pretorius, Lynn Engelbrecht and Maret du Toit · 11 min read
Sensory evaluation of mouthfeel in wine
PHOTO: Shutterstock.
By Renée Crous, Valeria Panzeri and Hélène Nieuwoudt · 7 min read
Making it big abroad
The global wine scene is overflowing with viticulturists, winemakers, scientists and marketers from a vast variety of countries. South Africans are also part of
By Carlin Cloete · 8 min read
Soil type effects on Sauvignon blanc wine quality in Elgin
PHOTO: Shutterstock.
By Doronae · 9 min read
Soil type effects on Merlot wine quality in Elgin
PHOTO: Hendrik Holler (Wosa Library).
By Doronae · 7 min read
