Similar Items: South African de-alcoholised sparkling wines: a study focused on sensory and chemical profiles
- Sensory profiling, quality evaluation, and chemical profiling of South African de-alcoholised still wines
- Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications
- Insights into South African sparkling wine : a sensory and consumer study
- A chemometric approach to investigating South African wine behaviour using chemical and sensory markers
- Oxygen additions during alcoholic fermentation: effects on chemical and sensory composition of red wine
- The evaluation of β-glucosidase activity produced by wine-isolated yeasts
Author: Nieuwoudt, Helene
- The evaluation of Fourier transform infrared (FT-IR) spectroscopy for quantitative and qualitative monitoring of alcoholic wine fermentation
- Glycerol and wine
- Exploring consumers’ risk perception in wine retail decision-making : insights for Chenin blanc
- Consumer attitudes and sensory perceptions of wine : a South African cross-cultural study
- The sensory characterisation of old-vine Chenin blanc wine : an exploratory study of the dimensions of quality
- Insights into South African wine consumer behaviour : a mixed methods study