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Project Number: AS DVO 08
Project Leader: Strever, A E
Some South African wines have been flagged in overseas markets to have higher than acceptable cation or anion content - specifically sodium, chloride and...
Project Number: PPRI 16-02
Project leader: Pietersen, G
Determine whether vitivirus natural spread occurs independently of, and at different spatial rates than GLRaV-3, and whether mild virus-like...
Project Number: PPRI 11-19
Project leader: Pietersen, G
Within the South African Wine Grape Certification Scheme only few of the total range of viruses infecting Vitis world wide, and virus-like diseases of unknown etiology, are...
Project Number: PPN 01
Project leader: Addison, M F
In the Western Cape, ring nematode, Criconemoides xenoplax, is regarded as the most important nematode pest of grapevine and stone fruit. Although the family...
Project Number: WW 19-15
Project leader: Mulidzi, A R
The wine industry has had an increase in popularity all around the world, consequently an increase in its contribution to environmental pollution. During the…
Project Number: GENUS 17-01
Project leader: Burger, J T
It is generally accepted that grapevine leafroll disease (GLD) has a negative impact on fruit and ultimately wine quality. Anecdotal evidence exists on the impact of GLD...
Project Number: WW 06-42
Project leader: Halleen, F
Rootstock necrosis of grafted nursery vines (i.e. dead zones primarily at the base of rootstocks) has been identified in several Vine Improvement Association reports as a…
Project Number: US 2017-27
Project leader: Sigge, G O
The wine industry utilises excessive amounts of freshwater yielding large amounts of wastewater for every litre of wine produced. The wine sector is however, obliged to...
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: P04000271
Project leader: Jolly, N.
ARC and Winetech funded research identified a fructophilic Candida zemplinina (Starmerella
bacillaris) yeast strain with the potential for lowering alcohol content in wine when used as
a co-inoculant with a Saccharomyces cerevisiae wine yeast.
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.
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