Characterisation of wine yeasts for varietal red wine production by using chemical, sensory and metabolomic tools by Williams, Michell Teresa

Subjects: “…Wine and wine making -- Micribiology…”
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Impact of the protease-secreting yeast Metschnikowia pulcherrima IWBT Y1123 on wine properties and response of protease production to nitrogen sources by Snyman, Carla

Subjects: “…Wine and wine making…”
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Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications by Brand, Jeanne

Subjects: “…Sensory methods for wine…”
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Segmenting the South African wine market : a focus on involvement, motive/lifestyle and purchase behaviour by Myburgh, Carna

Subjects: “…Wine consumption -- South Africa…”
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Stationary phase-specific expression of dominant flocculation genes for controlled flocculation of yeast by Domingo, Jody L. (Jody Lawren)

Subjects: “…Wine and wine making…”
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The role of lactic acid bacteria in brandy production by Du Plessis, Heinrich Wilbur,1975-

Subjects: “…Wine and wine making -- Microbiology…”
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Screening, isolation and characterisation of antimicrobial/antifungal peptides produced by lactic acid bacteria isolated from wine by Morgan, Joanne

Subjects: “…Wine and wine making -- Microbiology…”
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n Verklaring van die tendense in verkope van wyn in verskillende prysklasse [Microfiche] by Landman, W. J. G.(Wilhelm Johannes Gerhardus)

Subjects: “…Wine -- Marketing…”
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The impact of UV-light on grapevine berry and wine metabolites. by Honeth, Chandré

Subjects: “…Wine and wine making -- Chemistry…”
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Evolution of phyllospheric microorganisms on Vitis vinifera L. cvs. Pinot noir and Chardonnay by Africa, Amber Justine

Subjects: “…Wine and wine making -- Microbiology…”
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The breeding of yeast strains for novel oenological outcomes by Mocke, Bernard A.

Subjects: “…Wine and wine making -- Microbiology…”
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Discriminating wine yeast strains and their fermented wines : an integrated approach by Osborne, Charles D.

Subjects: “…Wine and wine making…”
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The evaluation of Fourier transform infrared (FT-IR) spectroscopy for quantitative and qualitative monitoring of alcoholic wine fermentation by Magerman, Cynthia M

Subjects: “…Wine and wine making -- Microbiology…”
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The taxonomy and physiology of the lactic acid bacteria in South African dry wines by Du Plessis, L. de W. (Ludwig de Wet)

Subjects: “…Wine and wine making -- Microbiology…”
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Interaction of water deficit, canopy modification and ripening : effect on the phenolic and colour composition of Shiraz grapes & subsequent wine by Van Noordwyk, Marelize

Subjects: “…Wine and wine making…”
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Evaluating the impact of yeast co-inoculation on individual yeast metabolism and wine composition by Mains, Arlene Olive

Subjects: “…Wine and wine making…”
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Extraction and bioconversion of aroma impact compounds from Sauvignon Blanc grapes to wine matrices during white wine production by Greyling, Isabel

Subjects: “…Wine and wine making -- Chemistry…”
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Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines by Botha, Janita J

Subjects: “…Wine chemistry…”
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Influence of vineyard posts type on the chemical and sensorial composition of Sauvignon blanc and Merlot noir wines by Panzeri, Valeria

Subjects: “…Wine and wine making -- Quality control…”
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The Second World War and its new world of wines, with comparative reference to South Africa and the USA c. 1939 - 1945 by Du Toit, Daniel S. R.

Subjects: “…Wine and wine making -- California -- 1939-1945…”
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