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Project Number: WW WdT 17-02
Project leader: du Toit, W
Practices and products that can influence varietal thiol levels need to induce a large difference in varietal thiol levels to justify their usage.
Project Number: WW WDT 16-01
Project leader: Du Toit, W J
Volatile thiols are important contributors to the aroma of many white wines, including Sauvignon blanc and Chenin blanc. The two most important volatile thiols are…
Project Number: P04000009
Project leader: Jolly, N P
High alcohol wines are unacceptable to many consumers and there is a need to investigate technologies for the production of lower alcohol wines, while retaining…
Project Number: P04000008
Project leader: Jolly, N P
Current legislation for South African bottle fermented sparkling wine or Méthode Cap Classique (MCC) classification prescribes a minimum of nine months on the yeast…
Project Number: WW 10-21
Project leader: Augustyn, O P H
Increased local and global competition leading to the ever increasing need for improved wine quality, high alcohols unacceptable to consumers and current…
Project Number: WW 08-34
Project leader: Van Jaarsveld, F P
Acetaldehyde (ethanol) is a volatile chemical compound found to play a significant role in wine aroma, colour and microbiological stability. It is formed during the…
Project Number: WW 08-32
Project leader: Van Jaarsveld, F P
The South African Port Producers Association (SAPPA) requested an investigation into the improvement of the stability of port wine colour. Colour is one of the principal…
Project Number: IWBT 16-01
Project leader: Vivier, M A
Wine production is a complex multi-step process. The difficulty to control the individual steps and accurately define the composition of the different raw materials…
Project Number: IWBT 05-05
Project leader: Du Toit, M A
The enhancement of wholesomeness of wine can be achieved by either increasing the concentration of substances that have been generally recognised as being…
Project Number: P04000097
Project leader: Du Plessis, H
Wines produced from grapes harvested from vineyards exposed to smoke can exhibit undesirable smoky, burnt aromas and an ash character on taste. This taint is…
Project Number: P04000019
Project leader: Van Jaarsveld, F P Du Toit, W J
The term pinking describes the infrequent subtle discoloration or undesirable red blush that sometimes develops during production or storage, where white wine turns…
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