Similar Items: Authentication of Sauvignon blanc wine in terms of added flavourings
- Oxidation treatments affecting Sauvignon blanc wine sensory and chemical composition
- Extraction and bioconversion of aroma impact compounds from Sauvignon Blanc grapes to wine matrices during white wine production
- Volatiles playing an important role in South African Sauvignon blanc wines
- The impact of nutrients on aroma and flavour production during wine fermentation
- The impact of wine yeast strains on the aromatic profiles of Sauvignon blanc wines derived from characterized viticultural treatments
- Pinking of wine – influence of different winemaking processes, causative agents and pinking treatments
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