Chromatographic de-alcoholisation of wine
Project title: Chromatographic de-alcoholisation of wine
Project number: SU-ChemE RP 26-01
Project leader: Prof Robbie Pott
More results...
Juice obtained from grape lees: Effects on wine composition
Project title: Juice obtained from grape lees: Effects on wine composition
Project number: SAGWRI WdT 26-01
Project leader: Prof Wessel du Toit
Calcium tartrate instability in South African Wines
Project title: Calcium tartrate instability in South African Wines
Project number: SAGWRI WdT 25-01
Project leader: Prof Wessel du Toit
Zygosaccharomyces – is there a crisis looming in low-alcohol wines?
Project title: Zygosaccharomyces – is there a crisis looming in low-alcohol wines? Project number:...
Critical wine analyses for monitoring authenticity adulteration – Tools for the authentication of South African wines
Project number: FShip P04000340
Project leader: Dr Francois van Jaarsveld
This project aims to allow for additional analytical capacity and investigate the effectiveness of Fourier transform infrared spectroscopy (FT-IR) as a cost-effective screening tool for the authentication of wines, including all variations caused by grape cultivar, geographic location, and vintage. FT-IR and other methods in the authenticity studies will be compared and validated for their feasibility for the local authentication of South African wines.
South African de-alcoholised wines
Project number: SAGWRI WDT 24-01
project leader: Prof Wessel du Toit
The project aims to obtain new information on how to improve the quality and stability of de-alc wines.
Authenticity of South African wines
Project title: Authenticity of South African wines
Project number: P04000322
Project leader: Dr Francois van Jaarsveld
Grape4Green: A systematic review to evaluate circularity in the grape and wine industry and identify prospects and strategies
Project number: SAGWRI AZ 23-01 Project title: Grape4Green: A systematic review to evaluate...
Winery energy savings – reducing winery fuel and electricity costs
Project Number: UWC BB 23-01 Project title: Winery energy savings – reducing winery fuel and...
Reducing oxygen and sulphur dioxide in wine programme
Project Number: SAGWRI WDT 23-01 Project title: Reducing oxygen and sulphur dioxide in wine...
Understanding sparkling wine phenolics to optimise juice yield extraction
Project title: Understanding sparkling wine phenolics to optimise juice yield extraction
Project number: WW 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