Author: Van Rensburg, Pierre
Similar Items: Chemical characterisation of South African young wines
- The influence of commercial tannin additions on wine composition and quality
- Succinic acid production by wine yeasts
- Evaluation of parameters to determine optimum ripeness in Cabernet Sauvignon grapes in relation to wine quality
- Factors influencing the fermentation performance of commercial wine yeasts
- Evaluating the influence of winemaking practices on biogenic amine production by wine microorganisms
- Oxygen and sulphur dioxide additions to Sauvignon blanc : effect on must and wine composition
Similar Items: Sensory analysis of brandy: the application of rapid profiling methodologies
- Factors influencing the style of brandy
- Manipulating the levels of ethyl acetate and isoamyl acetate formation during the production of wine and brandy
- The role of lactic acid bacteria in brandy production
- Ester production by yeast in wine and brandy
- Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications
- Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines