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Results for “South African Grape and Wine Research Institute”
Showing 1–12 of 77 results
77 results — page 1 of 7
Cultural insights in wine aroma descriptions in South Africa, France and Portugal
Researchers at Stellenbosch University’s South African Grape and Wine Research Institute recently conducted a study to explore wine aromas from the perspectives of South African, French and Portuguese consumers.
By Samantha Fairbairn · 5 min read
Research update: The quest for new Pinotage clones
Given the importance of Pinotage for South Africa, the existence of only a few commercial clones is a limitation. The potential for a more diverse set of clones is desirable and crucial for this cultivar’s continued success and growth.
By Melané Vivier · 6 min read
PhenoLAB can help you make better red wine
The aim of this project was to develop rapid, accessible phenolic analysis methods and to create a platform where results could be stored, visualised, and meaningfully compared with other red grape and wine samples.
· 7 min read
Demystifying Chenin Blanc: A new style indicator
The Chenin Blanc Association has followed an evidence-based approach to developing the cultivar’s potential. Their style indicator simplifies consumer decision-making.
By WineLand · 5 min read
Seeds and red wine phenolics (Part 1): Influence of seed number on phenolic levels in different grape varieties
In this study, three extraction methods were evaluated to assess phenolic compounds in red grapes with differing seed levels. These methods included the Glories method, the Iland method, and the recently developed hand-crushed method.
By Wessel du Toit, Asiphe Makalisa & José Luis Aleixandre-Tudo · 6 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
Growing young minds
Youth development and training holds the key to a sustainable future for the wine industry.
By Sandile · 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
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
Microbial strategies for wine ethanol reduction
Introduction
By Debra Rossouw and Florian Bauer · 12 min read
It's a MOYO thing
Dr Mukani Moyo and Dr Providence Moyo on their graduation day in Stellenbosch.
By Lee-anne · 4 min read
