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Spatial characterisation of natural terroir units for viticulture in the Bottelaryberg-Simonsberg-Helderberg winegrowing area
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Wingerdbesproeiing in die Stellenbosch-gebied binne die raamwerk van die plaaslike grond- water- plant- atmosfeer-kontinuum
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Developing the vine : commercialisation and commodification of the wine tourism product in the Stellenbosch Wine Region
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The effect of weather on critic ratings and auction prices for Stellenbosch Bordeaux blends from 2001-2021.
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An analysis on the impact that droughts have had on both the quality and quantity of Cabernet Sauvignon wine grapes in the Stellenbosch region
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A study of wine bouquet precursors in grapes
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Die vaste suurgehalte van Suid-Afrikaanse moste en wyne
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n Ondersoek van Suid-Afrikaanse wyne ten opsigte van sekere troebelinge wat in hulle voorkom en die uitwerking van middels wat gebruik word om hulle kondisie te verbeter
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Authentication of Sauvignon blanc wine in terms of added flavourings
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Houvermoe van druiwe met spesiale verwysing na dopeienskappe
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Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines
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Interaction of water deficit, canopy modification and ripening : effect on the phenolic and colour composition of Shiraz grapes & subsequent wine
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The colour and phenolic content of Robertson Red grape cultivars : distribution, correlation with wines and analyses
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'n Klimaatstreekindeling van die Suidwes-Kaaplandse wynbougebiede
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Exploring the motivations, practices, perceived benefits and challenges of cover cropping among Stellenbosch winegrowers
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Factors affecting the development of 1,1,6-trimethyl-1,2-dihydronaphthalene in Vitis vinifera L. cv. Weisser Riesling grapes and wine
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Wine scientists and winemakers as two communities: bridging the gap through boundary-spanning activities
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Korrelasies tussen gesondheidstoestand van steendruiwe, chemiese samestelling van die mos en organoleptiese beoordeling van die wyn
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Mannoprotein production and wine haze reduction by wine yeast strains
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The impact of nutrients on aroma and flavour production during wine fermentation
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A qualitative and quantitative determination of the amino acids and aroma substances, especially esters, aldehydes and ketones in musts and wines
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Factors influencing the fermentation performance of commercial wine yeasts
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Bioprocess monitoring and chemometric modelling of wine fermentations
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The effect of a creosote stockyard on the environment, vines and wines
