Understanding sparkling wine phenolics to optimise juice yield extraction
Project title: Understanding sparkling wine phenolics to optimise juice yield extraction
Project number: JT 22-01
Project leader: Jose-Luis Aleixandre-Tudo
Protecting wines from protein haze using chitin-rich yeast strains and chitin-enriched yeast cell walls
Project title: Protecting wines from protein haze using chitin-rich yeast strains and chitin-enriched yeast cell walls
Project number: SAGWRI DR 22-01
Project leader: Debra Rossouw
Pilot study on the separation and purification of resveratrol from wine waste using aqueous two-phase separation
Project Number: SU ProE 17-01
Project leader: Pott, R
Resveratrol is a valuable chemical constituent of wine grapes, used as an antioxidant dietary supplement. However, over 90% of the resveratrol from wine...
Investigating thiol stability in commercial Chenin blanc wines using chemical analysis and sensory evaluation: a comparison with Sauvignon blanc
Project Number: WW ASB 17-01
Project leader: Buica, A S
There is an increased interest in the elucidation of various aspects linked to Chenin blanc wines using both sensory and chemical approaches. The efforts are aimed at…
Investigating the impact of non-Saccharomyces yeast on wine composition – Focus on extracellular enzymes of oenological interest
Project Number: IWBT-Y 11-01
Project leader: Divol, B
Enzymes play a crucial role in winemaking. Most microbial enzymes are intracellular and govern the fermentation processes. Additionally, yeasts and bacteria secrete...
Sensory perceptions of SA Chenin blanc styles: perspective of industry experts and consumers
Project number: IWBT W 17/01
Project leader: Nieuwoudt, H.H.
This project aimed to gain insight into SA consumers’ sensory and non-sensory perceptions, wine purchase behaviour, and perceived risks for this varietal, and to obtain industry role players’ input on how to position Chenin blanc competitively in the SA white wine market.
Effect of grape temperature on the phenolic extraction and quality of Cap Classique made using whole bunch pressing
Project Number: WW 08-36
Project leader: Van Jaarsveld, F P
Little is known about the extractability of phenolics as affected by grape temperature at harvest to predict the composition of the wine and related sensory properties…
Modelling colour stability and ageing potential in SA red wines
Project Number: WW WdT 17-01
Project leader: du Toit, W
The evolution of phenolics and loss of colour after red wine fermentation and during aging is a relevant issue for wine producers.
Establishing advanced chromatographic tannin analysis techniques for assessing the influence of different winemaking procedures on red wine tannins
Project Number: WW WDT 15-02
Project leader: Du Toit, W J
Tannins play a critical role in the colour stabilization, fullness and mouth feel of red wines. Grape derived tannins form complex pigments with anthocyanins during…
Establishing oxygen specifications for bottling
Project Number: WW WDT 15-01
Project leader: Du Toit, W J
Oxygen exposure can drastically change the aroma and quality of white wines. During bottling a number of steps are taken to prevent unwanted oxygen pick up to…
Establishing a database on colour, tannins and anthocyanin levels in South African red wines
Project Number: WW WDT 13-01
Project leader: Du Toit, W J
The important role that phenolics such as tannins and anthocyanins play in red wine is well known. Anthocyanins contribute to the colour of red wine, while tannins play a…
Investigating the leaf to fruit ratio (source-sink) and bunch microclimate (training system and canopy manipulation) effects on South African red wine phenolic composition and evolution
Project Number: WW WDT 12-02
Project leader: Wessel du Toit
Grape yields in red wine production have been a topic of investigation for a long period of time. In some South African wine producing areas, yields are often low…