Evaluating Suhomyces pyralidae’s bioprotection activity against Brettanomyces bruxellensis under winemaking conditions by Zieff, Daniel

Subjects: “…red wine…”
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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: “…Red wine…”
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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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Factors influencing the colour and phenolic composition of Shiraz wine during winemaking by Garrido Banuelos, Gonzalo

Subjects: “…Red wines…”
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Characterisation of wine yeasts for varietal red wine production by using chemical, sensory and metabolomic tools by Williams, Michell Teresa

Subjects: “…Red wines…”
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The quantification of red wine phenolics using fluorescence spectroscopy with chemometrics by Dos Santos, Isabel Anne

Subjects: “…Red wines…”
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The evaluation of tannin activity in South African red wines by Du Preez, Brannigan Jovern

Subjects: “…Red wines -- South Africa…”
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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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In-Line Monitoring of Red Wine Fermentation by Lambrecht, Kiera Nareece

Subjects: “…Red wines…”
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Marketing wines to South African Millennials : the effect of expert opinions on the perceived quality of Pinotage wines by Vannevel, Margaux

Subjects: “…Red wines -- South Africa -- Marketing…”
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Oxygen additions during alcoholic fermentation: effects on chemical and sensory composition of red wine by Roodt, Xander

Subjects: “…Red wines -- Oxidation…”
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Influence of oxygen addition on the phenolic composition of red wine by Geldenhuys, Lorraine

Subjects: “…Red wines…”
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Phenolic extraction of South African red wines by Fourie, Elzanne

Subjects: “…Red wines -- South Africa -- Western Cape…”
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