Multispecies interactions in a simplified wine yeast consortium by Nutt, John

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Influence of winemaking practices on the chemical characteristics of winery wastewater and the water usages of wineries. by Conradie, Adel

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The sensory characterisation of old-vine Chenin blanc wine : an exploratory study of the dimensions of quality by Crouse, Renee

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Factors influencing the style of brandy by Bougas, Nina Valleska

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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

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The botanical origin, physicochemical properties and antibacterial activity of selected West Coast honeys by Esterhuizen, Nanike

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Multimodal Writing of University Students: The Case of Academic Posters by Fouad, Noha Ibrahim

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Exploring multispecies interactions between wine-associated yeasts by Conacher, Cleo Gertrud

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Grapevine cation and anion transfer : a perspective from the soil to wine chemical and sensory properties by Muller, Katharina

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Sensory characterisation of several red cultivar (Vitis vinifera L.) wines, using berry sugar accumulation as a physiological indicator and sequential harvest by Nell, Marissa

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Evaluating the influence of winemaking practices on biogenic amine production by wine microorganisms by Smit, Anita Yolandi

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Reformatoriese kerke se besluite oor homoseksualiteit kerkregtelik beoordeel

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Familiar mutualist interactions during biological invasions: Consequences for invaders and impacts on natives. by Warrington, Staci

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Investigating the impact of MpAPr1, an aspartic protease from the yeast Metschnikowia pulcherrima, on wine properties by Theron, Louwrens Wiid

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An investigation into the feasibility of hybrid concrete construction in South Africa by Jurgens, Christiaan Johannes

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A technical and economical evaluation of RP technology for RTM tooling by Dippenaar, D. J.

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Assessing the impact of administrative delays on local government vehicle fleets (LGVF) downtime in South Africa by Nyamutora, Tinashe

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Optimization of β-glucosidase activy in recombinant Saccharomyces cerevisiae strains by Ranwedzi, Ntanganedzeni

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Creating new music for horn through collaborative practice by Smit, Neil

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In-Line Monitoring of Red Wine Fermentation by Lambrecht, Kiera Nareece

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