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Project Number: WW ASB 15-01
Project leader: Buica, A
Thiols, 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) are important components of wine, as they have…
Project Number: ComS 17-01
Project Leader: Fischer, B
Merlot is a widely grown varietal in South Africa, but it is not considered a high-quality varietal: in the 2017 Platter Guide, there are only two 5 Star Merlots, with…
Project Number: WW 08-29
Project leader: Minnaar, P P
Daar bestaan ‘n leemte in die kennis oor veranderinge in die individuele fenolkonsentrasies oor rypheid van plaaslike Cabernet Sauvignon, Pinotage, Shiraz…
Project Number: IWBT-BI 13-01
Project leader: Ferreira, A
Unravelling the chemical matrix responsible for wine flavour and aroma i.e. ‘wine metrics’ constitutes a critical task when one attempts to address issues related to…
Project number: SAGWRI BD 20-01
Project leader: Divol, B.
This project will monitor the redox status of various yeast species and strains and assess the environmental conditions that can be manipulated by the winemakers to enhance yeasts persistence and contribution.
Project number: P04000204
Project leader: Jolly, N
The aim of this project is to compare MCC
wines fermented and aged under cork and crown caps.
Project number: WW JT 19-02
Project leader: Aleixandre-Tudo, J-L
The main objectives of the project would thus be firstly, to set up an on-line infrared system for the monitoring of fermentation processes and secondly to assess whether the system can distinguish between phenolic changes brought about by different winemaking techniques.
Project number: WW JT 19-01
Project leader: Aleixandre-Tudo, J.L.
The aim of the project is to
investigate the suitability of a fluorescence spectrometer for the quantification of phenolic
parameters (total anthocyanins, total tannins, total phenols, colour density and polymeric pigments) from outside a fermenting tank, a pipe or a barrel through a quartz crystal.
Project number: IWBT W 20-01
Project leader: Nieuwoudt, H.
This project aims to generate new knowledge about the sensory quality, chemical profiles and consumer perception of the lower-alcohol wines.
Project number: P04000266
Project leader: Van Jaarsveld, F.
The aim of this study is to compare the effect of different winemaking treatments prior to
fermentation on the final volatile thiol content in white wines.
Project number: WW WdT 20-01
Project leader: Du Toit, W.J.
The aim of this study is to improve upon existing phenolic measurement methods in grapes.
Project Number: WW WdT 17-03
Project leader: du Toit, W J
Sparging of wine is often performed before bottling to lower the dissolved oxygen concentration and prevent oxidation from occurring during aging. Sparging is used…
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