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.
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Reducing oxygen and sulphur dioxide in wine programme
Project Number: SAGWRI WDT 23-01 Project title: Reducing oxygen and sulphur dioxide in wine...
Modelling colour stability and ageing potential in SA red wines
Project Number: WW WdT 17-01
Project leader: du Toit, W
The evolution of phenolics and loss of colour after red wine fermentation and during aging is a relevant issue for wine producers.
Establishing advanced chromatographic tannin analysis techniques for assessing the influence of different winemaking procedures on red wine tannins
Project Number: WW WDT 15-02
Project leader: Du Toit, W J
Tannins play a critical role in the colour stabilization, fullness and mouth feel of red wines. Grape derived tannins form complex pigments with anthocyanins during…
Establishing oxygen specifications for bottling
Project Number: WW WDT 15-01
Project leader: Du Toit, W J
Oxygen exposure can drastically change the aroma and quality of white wines. During bottling a number of steps are taken to prevent unwanted oxygen pick up to…
Establishing a database on colour, tannins and anthocyanin levels in South African red wines
Project Number: WW WDT 13-01
Project leader: Du Toit, W J
The important role that phenolics such as tannins and anthocyanins play in red wine is well known. Anthocyanins contribute to the colour of red wine, while tannins play a…
Investigating the leaf to fruit ratio (source-sink) and bunch microclimate (training system and canopy manipulation) effects on South African red wine phenolic composition and evolution
Project Number: WW WDT 12-02
Project leader: Wessel du Toit
Grape yields in red wine production have been a topic of investigation for a long period of time. In some South African wine producing areas, yields are often low…
Assessing volatile thiol concentration in South African Sauvignon blanc wines
Project Number: WW WDT 11-01
Project leader: Du Toit, W J
The role that volatile thiols, responsible for the tropical fruit aroma, play in South African Sauvignon blanc wines are unknown. The analyses of these compounds…
Investigating the effect of sparging on white wine
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…
Factors affecting the perception of thiols in SA white wines
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.