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Results for “Grape composition”
Showing 1–12 of 213 results
213 results — page 1 of 18
Impact of grapevine leafroll disease on grape and wine composition
Grapevine leafroll disease (GLD) is the most common grapevine disease, which is present in grape-growing regions globally.
By Erna Blancquaert & Wessel du Toit · 8 min read
Amino acids in South African grape musts (Part 1): Composition and profiles
PHOTO: Francois Viljoen.
By Astrid Buica, Gabriella Petrovic and Jose-Luis Aleixandre-Tudo · 7 min read
Grape flavan-3-ol composition under altered light and temperature conditions in Cabernet Sauvignon (Part 2)
This study aimed to investigate flavan-3-ol composition under altered microclimatic conditions in Cabernet Sauvignon grown in the Stellenbosch Wine of Origin Di
By Erna Blancquaert · 6 min read
Grape flavan-3-ol and anthocyanin composition under altered light and temperature conditions in Cabernet Sauvignon (Part 3)
This study aimed to investigate flavan-3-ol and anthocyanin evolution and composition under altered microclimatic conditions in Cabernet Sauvignon grown in the
By Erna Blancquaert · 8 min read
High altitude vineyards
This article takes a look at how climate change affects grapevines and explores the advantages and challenges of managing vineyards located at high altitude sites.
By Lucinda Heyns · 8 min read
The significance of the H2S-C6 pathway for volatile thiol production
In this study, the significance of the H2S-C6 pathway was tested by monitoring the initial stages of fermentation using a synthetic grape medium with known composition and various laboratory and commercial yeast strains.
By Carien Coetzee · 7 min read
Vineyard row orientation (Part 5) - unwooded and wooded Shiraz wine attributes
Wine chemical and sensory characteristics of differently orientated vertically trellised Shiraz grapevines (NS, EW, NE-SW and NW-SE rows) were investigated at t
By Kobus Hunter & Neels Volschenk · 18 min read
Elemental sulphur residues at harvest - boosting both the good and the bad
A recent study conducted by New Zealand researchers investigated the effects of the addition of antioxidants (a combination of ascorbic acid and sulphur dioxide) and elemental sulphur during grape processing on the sensory and chemical composition of the resulting wines.
By Carien Coetzee · 6 min read
Financial indicators of top performing wine grape producers
VinPro Production Plan Survey 2015 (Part 2)
By Edo Heyns · 7 min read
The 2015 crop and the impact on primary wine grape producers’ financial sustainability
VinPro Production Plan Survey 2015 (Part 1)
By Edo Heyns · 7 min read
