Similar Items: The evaluation of Fourier transform infrared (FT-IR) spectroscopy for quantitative and qualitative monitoring of alcoholic wine fermentation
- The evaluation of Fourier transform infrared (FT-IR) spectroscopy and multivariate data analysis techniques for quality control at aniIndustrial cellar
- Discriminating wine yeast strains and their fermented wines : an integrated approach
- Monitoring the quality control chain from vineyard to wine : an industrial case study
- The evaluation of Fourier transform infrared spectroscopy (FT-IR) for the determination of total phenolics and total anthocyanins concentrations of grapes
- Bioprocess monitoring and chemometric modelling of wine fermentations
- Industry-wide assessment and characterisation of problem fermentations
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