Regional groupings, competitiveness and the potential for clusters in the wine industry

Subjects: “…Wine and wine making -- Economic aspects…”
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Factors influencing the colour and phenolic composition of Shiraz wine during winemaking by Garrido Banuelos, Gonzalo

Subjects: “…Wine and wine making…”
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Characterisation of Wickerhamomyces anomalus and Kazachstania aerobia : investigating fermentation kinetics and aroma production by Lombard, Judith

Subjects: “…Wine and wine making -- South Africa…”
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Co-expression of aroma liberating enzymes in a wine yeast strain by De Klerk, Daniel

Subjects: “…Wine and wine making -- Microbiology…”
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Developing a performance measurement framework to benchmark the South African wine supply chain with a focus on the packaged export supply chain segment by Roos, Tielman

Subjects: “…Wine and Wine making -- Benchmarking (management)…”
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The application of continuous flow techniques to wine processing and an investigation of associated problems by Costa, Erminio Natale

Subjects: “…Wine and wine making -- Automation…”
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Contributions to the microbiology of wine-making and the principles and practice of oenology by Rankine, B. C.(Bryce Crossley)

Subjects: “…Wine and wine making -- Microbiology…”
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Die effek van druifcultivar, rypheid en mosbehandelings op terpeenkonsentrasies en wynkwaliteit by Marais, J.(Johann)

Subjects: “…Wine and wine making…”
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A high rate biofilm contact reactor for winery wastewater treatment by De Beer, Danielle Marguerite

Subjects: “…Wine and Wine making…”
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Consumer attitudes and sensory perceptions of wine : a South African cross-cultural study by Weightman, Carla Jayne

Subjects: “…Wine and wine making -- South Africa…”
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The production of resveratrol by wine yeast by Armstrong, Gareth Owen

Subjects: “…Wine and wine making -- Microbiology…”
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Monitoring the spreading of commercial wine yeasts in the vineyard by Muller, Christo A.

Subjects: “…Wine and wine making -- Microbiology…”
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n Fisiologiese studie van vier Suid-Afrikaanse gisrasse met betrekking tot vlugtige suur- en alkoholvorming by Van Zyl, J. A.

Subjects: “…Wine and wine making -- Microbiology…”
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Ion exchange in wine making with special reference to the hydrogen cycle treatment of white musts by Du Plessis, C. S. (Charl Stegmann)

Subjects: “…Wine and wine making…”
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Metabolic, genetic and physiological responses to SO2 exposure and nutrient-limiting conditions in Brettanomyces bruxellensis by Louw, Marli

Subjects: “…Wine and wine making -- Microbiology…”
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Oxygen additions during alcoholic fermentation: effects on chemical and sensory composition of red wine by Roodt, Xander

Subjects: “…Wine and wine making -- Chemistry…”
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Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria by Mtshali, Phillip Senzo

Subjects: “…Wine and wine making -- Microbiology…”
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Evaluating the influence of winemaking practices on biogenic amine production by wine microorganisms by Smit, Anita Yolandi

Subjects: “…Wine…”
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Defining the chemical features of wine perception by Fairbairn, Samantha

Subjects: “…Wine and wine making…”
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Evaluating the vitamin requirements of wine-related yeasts and the resultant impact on population dynamics and fermentation kinetics by Julies, Jerobiam Marvin

Subjects: “…Wine and wine making…”
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