Defining the chemical features of wine perception by Fairbairn, Samantha

Subjects: “…Wine aroma…”
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Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference by Malherbe, Sulette

Subjects: “…Wine aroma…”
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Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour by Maarman, Brenton Christopher

Subjects: “…Wine -- Aroma and flavour…”
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The impact of nutrients on aroma and flavour production during wine fermentation by Smit, Anita Yolandi

Subjects: “…Wine -- Aroma and flavour…”
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Volatile metabolic profiling of SA Chenin blanc fresh and fruity and rich and ripe wine styles : development of analytical methods for flavour compounds (aroma and flavour) and app... by Lawrence, Nina

Subjects: “…Wine aroma…”
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Oxygen and sulphur dioxide additions to Sauvignon blanc : effect on must and wine composition by Coetzee, Carien

Subjects: “…Wine -- Aroma…”
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The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation by Lerm, Elda

Subjects: “…Wine aroma…”
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Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines by Wilson, Christine Leigh

Subjects: “…Wine -- Aromas -- Sensory evaluation…”
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