-
Insights into South African wine consumer behaviour : a mixed methods study
-
Characterization of Chenin Blanc wines produced by natural fermentation and skin contact : focus on application of rapid sensory profiling methods
-
Consumer sensory perception of South African Chenin blanc wine
-
Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines
-
Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines
-
Sensory profiling, quality evaluation, and chemical profiling of South African de-alcoholised still wines
-
Regional groupings, competitiveness and the potential for clusters in the wine industry
-
Performance measurement framework for the South African wine supply chain: an investigation of packaged products in the local market
-
Consumer acceptance of a selection of South African red wines : intrinsic, extrinsic and socio-demographic influences
-
Segmenting the South African wine market : a focus on involvement, motive/lifestyle and purchase behaviour
-
Characterization of bacteriocin-like compounds produced by lactic acid bacteria isolated from South African red wines and sherry
-
n Ondersoek omtrent die gehaltes aan swaar metale van Suidafrikaanse wyne en die behandeling met ferrosiaankalium
-
South African de-alcoholised sparkling wines: a study focused on sensory and chemical profiles
-
A critical process analysis of wine production to improve cost efficiency, wine quality and environmental performance
-
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
-
Characterisation of wine yeasts for varietal red wine production by using chemical, sensory and metabolomic tools
-
Effect of oxygen managment on white wine composition
-
Wine and food pairings : investigating consumer preferences
-
Wine purchase behaviour : product attributes, product knowledge, perceived risk and involvement
-
Some aroma compounds of importance to the quality of Ferdinand de Lesseps and Kerner wines
-
A chemometric approach to investigating South African wine behaviour using chemical and sensory markers
-
Authentication of Sauvignon blanc wine in terms of added flavourings
-
The effect of grape temperature on the phenolic extraction and sensory perception of Méthode Cap Classique wines
-
Factors affecting the development of 1,1,6-trimethyl-1,2-dihydronaphthalene in Vitis vinifera L. cv. Weisser Riesling grapes and wine
