Project Number: ZYG 01
Project leader: Oelofse, A
Microbiological problems of the spoilage yeast, Zygosaccharomyces spp., have become an industry concern following quality defects such as re-fermentations…

Project Number: WW WDT 12-01
Project leader: Du Toit, W J
The role of oxygen and antioxidants in white wine can play a critical role in the quality and longevity of the wine. However, how these compounds, which include…

Project Number: WW WDT 10-03
Project leader: Du Toit, W J
The main aim of this project is to assess the influence of various production techniques on Sauvignon blanc grapes, wine composition and quality. These would…

Project Number: WW WDT 09-02
Project leader: Du Toit, W J
Worldwide parameters other than sugar, acid and pH are being used more as a measurement of grape quality and ripeness. The phenolic composition of red grapes…

Project Number: WW WDT 08-01
Project leader: Du Toit, W J
Some South African white wines often do not mature for a long time in the bottle. Sauvignon blanc and Chenin blanc wines often has a passion fruit, guava character…

Project Number: WW WDT 07-02
Project leader: Du Toit, W J
The increased cost of oak barrels led to more alternative oak treatments such as oak staves being used. However, little research has been done in the past to assess…

Project Number: WW WDT 06-02
Project leader: Du Toit, W J
In conjunction with the KWV different clones were selected from certain red cultivars from the KWV foundation unit in Stellenbosch. All clones from the same cultivar grow…

Project Number: WW WDT 06-01
Project leader: Du Toit, W J
The overall objectives of this project are to ascertain more knowledge regarding the role that oxygen plays in South African wines, both white and red. The first aim of the…

Project Number: WW WDT 04-03
Project leader: Du Toit, W J
Different commercial tannins, hydrolysable and condensed, are being used in the South African wine industry in must and wine. Exogenous condensed (from grapes)…

Project Number: WW WDT 04-02
Project leader: Du Toit, W J
Micro-oxygenation is a process where oxygen is supplied to the wine in a controlled manner at minute amounts. Although this technique has been used in the wine…

Project Number: WW KB 03
Project leader: Oberholster, A
An important aspect of grape and wine quality that is often disregarded due to its complexity is that of aroma. This is often used as a marketing tool for wines following…

Project Number: WW KB 02
Project leader: Myburgh, P
Viticultural variables can influence the composition of tannins and anthocyanins and other flavonoids in grapes, but their extractability and stabilisation during winemaking…