Sources of acetic and other fatty acids and their role in sluggish and stuck red wine fermentations by Du Toit, Wessel J. (Wessel Johannes)

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Factors influencing the colour and phenolic composition of Shiraz wine during winemaking by Garrido Banuelos, Gonzalo

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Role of varietal thiols in South African Colombard wines by Van Rooyen, Rianco

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Phenolic extraction of South African red wines by Fourie, Elzanne

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Effect of oxygen managment on white wine composition by Walls, James Russell

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The quantification of red wine phenolics using fluorescence spectroscopy with chemometrics by Dos Santos, Isabel Anne

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Evaluating the desorption of oxygen from wine by Sutton, Steven

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Influence of oxygen addition on the phenolic composition of red wine by Geldenhuys, Lorraine

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Factors influencing the fermentation performance of commercial wine yeasts by Ferreira, Jacques

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Winemaking practices affecting glutathione concentrations in white wine by Kritzinger, Engela Cornelia

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The influence of commercial tannin additions on wine composition and quality by Keulder, Daniel B.

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The influence of different barrels and oak derived products on the colour evolution and quality of red wines by Fourie, Benjamin A.

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Oxygen and sulphur dioxide additions to Sauvignon blanc : effect on must and wine composition by Coetzee, Carien

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Interaction of water deficit, canopy modification and ripening : effect on the phenolic and colour composition of Shiraz grapes & subsequent wine by Van Noordwyk, Marelize

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Volatiles playing an important role in South African Sauvignon blanc wines by Van Wyngaard, Elizma

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The colour and phenolic content of Robertson Red grape cultivars : distribution, correlation with wines and analyses by Van der Merwe, Hanneli

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Oxidation treatments affecting Sauvignon blanc wine sensory and chemical composition by Coetzee, Carien

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The use of rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.) as wood alternative in red winemaking by De Wet, Alet

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Sensory characterisation of several red cultivar (Vitis vinifera L.) wines, using berry sugar accumulation as a physiological indicator and sequential harvest by Nell, Marissa

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The use of different oak products during the fermentation and ageing of Chenin Blanc : sensory properties, perceived quality, and consumer preference by Botha, Anri

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