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Results for “Institute of Grape and Wine Science”
Showing 1–12 of 47 results
47 results — page 1 of 4
Wingerdwortels book takes root among viticulturists
‘Viable viticulture necessitates scientific farming with roots and sunlight’, were the opening words of Eben Archer at the launch of the new Vine Roots (Wingerd
By Anton Pretorius · 2 min read
South African viticulture books receive international OIV awards
We're pleased to announce that two recently published South African viticulture books were honoured by the International Organisation of Vine and Wine (OIV)’s i
By Anton Pretorius · 3 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
Growing young minds
Youth development and training holds the key to a sustainable future for the wine industry.
By Sandile · 3 min read
Fruit farms become tech-savvy
Today we live in a world of interconnectedness, the dawn of the “internet of everything” and shifting technological frontiers. Even the use of robotics on farms
By Sandile · 11 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
