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    Evaluation of parameters to determine optimum ripeness in Cabernet Sauvignon grapes in relation to wine quality by Botes, Matthys Petrus

    Published 2009
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    The evaluation of Fourier transform infrared spectroscopy (FT-IR) for the determination of total phenolics and total anthocyanins concentrations of grapes by Lochner, Elana

    Published 2008
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    The role of lactic acid bacteria in brandy production by Du Plessis, Heinrich Wilbur,1975-

    Published 2012
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    The influence of base wine composition and wood maturation on the quality of South African brandy by Snyman, Caroline Lucie Charlotte

    Published 2012
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