Polycyclic Aromatic Hydrocarbons: potential sources from the vineyard and analysis in wine by Alessandri, Anne

Subjects: “…Wine and wine making -- Chemistry…”
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Investigating the metabolic potential of Merlot in a characterised vineyard by Van Staden, Yolande

Subjects: “…Wine and wine making…”
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Application of modern chromatographic technologies for the analysis of volatile compounds in South African wines by Weldegergis, Berhane Tekle

Subjects: “…Wine and wine making -- Analysis…”
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Characterising sensory interactions between volatile phenols and other taint-causing compounds in South African red wines by McKay, Marianne

Subjects: “…Red wine -- South Africa…”
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A chemometric approach to investigating South African wine behaviour using chemical and sensory markers by Mafata, Mpho

Subjects: “…Wine and wine making -- South Africa…”
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Investigating the role of Brettanomyces and Dekkera during winemaking by Oelofse, Adriaan

Subjects: “…Wine and wine making…”
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Developing a performance measurement framework for the south african wine supply chain: a focus on the bulk export segment by Smit, Johan

Subjects: “…Wine and Wine making -- Benchmarking (management)…”
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The expected financial implications of establishment of a wine brand for a Swartland wine producer by Hauptfleisch, Jak Theron

Subjects: “…Wine industry -- Marketing…”
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The sensory characterisation of old-vine Chenin blanc wine : an exploratory study of the dimensions of quality by Crouse, Renee

Subjects: “…Wine and wine making -- Quality…”
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Multispecies interactions in a simplified wine yeast consortium by Nutt, John

Subjects: “…Wine and wine making…”
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Antioxidant capacity of Pinotage wine as affected by viticultural and enological practices by De Beer, Dalene

Subjects: “…Wine and wine making…”
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The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates by Lilly, Mariska

Subjects: “…Wine and wine making…”
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Networks and multivariate statistics as applied to biological datasets and wine-related omics by Jacobson, Daniel A.

Subjects: “…Wine-related Omics…”
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Role of varietal thiols in South African Colombard wines by Van Rooyen, Rianco

Subjects: “…Wine and wine making…”
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Characterisation of L-malic acid metabolism in strains of Saccharomyces and the development of a commercial wine yeast strain with an efficient malo-ethanolic pathway by Volschenk, Heinrich

Subjects: “…Wine and wine making -- Microbiology…”
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Taxonomy and physiology of heterofermentative Lactobacillus species including isolates from South African red wines by Dicks, Leon Milner Theodore, 1961-

Subjects: “…Wine and wine making -- Microbiology…”
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Isolation and characterization of Leuconostoc oenos bacteriophages from wine and sugarcane and the occurrence of temperate bacteriophages in strains of L. oenos by Mouton, Louise

Subjects: “…Wine and wine making -- Microbiology…”
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The antioxidant activity of South African wines in different test systems as affected by cultivar and ageing by De Beer, Dalene

Subjects: “…Wine and wine making -- South Africa…”
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Modifying redox potential and its impact on metabolic fluxes in Saccharomyces cerevisiae by Jain, Vishist Kumar

Subjects: “…Wine and wine making…”
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The evaluation of lysozyme under winemaking conditions by Wassung, Riaan Frederick

Subjects: “…Wine and wine making…”
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