Author: Du Toit, Wessel J.
Similar Items: The use of different oak products during the fermentation and ageing of Chenin Blanc : sensory properties, perceived quality, and consumer preference
- Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines
- Characterization of Chenin Blanc wines produced by natural fermentation and skin contact : focus on application of rapid sensory profiling methods
- Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines
- The sensory characterisation of old-vine Chenin blanc wine : an exploratory study of the dimensions of quality
- Consumer sensory perception of South African Chenin blanc wine
- Optimization of fermentation processes for the production of indigenous fruit wines (Marula)