Consumer acceptance of a selection of South African red wines : intrinsic, extrinsic and socio-demographic influences by Basson, Shantelle

Subjects: “…Red wines…”
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n Bedryfsielkundige ondersoek na beeldbevordering as 'n promosiestrategie en uitvloeisel van sosiaal-verantwoordelike handelinge : 'n studie in die wynbedryf by Visser, Jacobus Hendrik

Subjects: “…Wine industry…”
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Chitin synthesis in response to environmental stress by Pauw, Marina

Subjects: “…Theses -- Wine biotechnology…”
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Chemical characterisation of South African young wines by Louw, Leanie

Subjects: “…Wine characterisation…”
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Flocculence and pseudohyphal growth in wine yeasts by Carstens, Elsa

Subjects: “…Wine and wine making -- Microbiology…”
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Histamine and tyramine content of South African wines by Cilliers, Jan Daniel

Subjects: “…Wine and wine making -- South Africa -- Chemistry…”
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Houvermoe van druiwe met spesiale verwysing na dopeienskappe by Uys, D. C. (Dirk Cornelius)

Subjects: “…Theses -- Wine biotechnology…”
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Characterization of killer yeasts from wineries and their effect on wine fermentations by Jacobs, Cornelius Johannes

Subjects: “…Wine and wine making -- Microbiology…”
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Data-driven methods for exploratory analysis in chemometrics and scientific experimentation by Emerton, Guy

Subjects: “…Theses -- Wine biotechnology…”
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Genetic investigation and characterization of killer toxins secreted by non-Saccharomyces yeasts by Mehlomakulu, Ngwekazi Nwabisa

Subjects: “…Wine and wine making -- Microbiology…”
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'n Ekonomiese en tegniese ondersoek na die Suid-Afrikaanse wingerdkwekerybedryf by Archer, Eben

Subjects: “…Wine and wine making -- South Africa…”
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Investigation of resveratrol production by genetically engineered Saccharomyces cerevisiae strains by Trollope, Kim

Subjects: “…Wine and wine making -- Microbiology…”
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Evaluation of evolutionary engineering strategies for the generation of novel wine yeast strains with improved metabolic characteristics by Horsch, Heidi K.

Subjects: “…Wine and wine making…”
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Natural white wine alcoholic fermentation: a focus on progression trajectories and sensory outcomes by Kruger, Marinda

Subjects: “…Wine and wine making -- Analysis…”
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Stir bar sorptive extraction for the analysis of beverages and foodstuffs by Tredoux, A. G. J.

Subjects: “…Wine and wine making -- Analysis…”
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Evaluation of parameters to determine optimum ripeness in Cabernet Sauvignon grapes in relation to wine quality by Botes, Matthys Petrus

Subjects: “…Wine and wine making…”
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Investigating the recovery phenotype phenomenon in Aster Yellows-infected Grapevine by Van der Vyver, Ane

Subjects: “…Wine and wine making…”
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The impact of grape ripeness level on berry and wine composition and potential wine style of Vitis vinifera L cv. Pinotage by Terblanche, Etienne Louis Adriaan

Subjects: “…Wine styles…”
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The effect of oxygen on the composition and microbiology of red wine by Du Toit, Wessel Johannes

Subjects: “…Wine and wine making -- Microbiology…”
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Deletion analysis of the Ure2p in Saccharomyces cerevisiae and effect of NCR on the production of ethyl carbamate during wine fermentations by Erasmus, Daniel J.

Subjects: “…Wine and wine making -- Microbiology…”
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