South african journal of enology and viticulture

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  Año 2015, Vol. 36, Número 3

  • Effect of Wine Closures on the Aroma Properties of Chardonnay Wines after Four Years of Storage

    N. Liu, Y. Y. Song, G. F. Dang, D. Q. Ye, X. Gong, Y. L. Liu

    • Resumen
    • Texto completo

    págs. 296-303

    

  • Enhancing Phenolic Maturity of Syrah with the Application of a New Foliar Spray

    S. Villangó, G. Pásti, M. Kállay, A. Leskó, I. Balga, A. Donkó, M. Ladányi, Z. Pálfi, Zs. Zsófi

    • Resumen
    • Texto completo

    págs. 304-315

    

  • Determining the Impact of Industrial Wine Yeast Strains on Organic Acid Production Under White and Red Wine-like Fermentation Conditions

    B. S. Chidi, D. Rossouw, A. S. Buica, F. F. Bauer

    • Resumen
    • Texto completo

    págs. 316-327

    

  • Changes in Volatile Profiles and Activity of Hydroperoxide Lyase and Alcohol Dehydrogenase During the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

    Ya Nan' Ou Yan, Jin Shan Gao, Ruo Lan Li, Mei Rong Zhu, Xin Hao Hu, Zhuo Min, Shu Xia Chen, Zhen Wen Zhang, Yu Lin Fang

    • Resumen
    • Texto completo

    págs. 328-342

    

  • Fermentation Volume Studies for Red Wine Experimentation

    A. M. Sparrow, R. E. Smart

    • Resumen
    • Texto completo

    págs. 343-346

    

  • Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition: A Review

    C. Coetzee, W. J. Du Toit

    • Resumen
    • Texto completo

    págs. 347-365

    

  • Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines

    José Luis Aleixandre Tudó, C. Weightman, V. Panzeri, H. Nieuwoudt, W. J. Du Toit

    • Resumen
    • Texto completo

    págs. 366-377

    

  • Plant Diversity in an Intensively Cultivated Vineyard Agroecosystem (Langhe, North-West Italy)

    E. Mania, D. Isocrono, M. L. Pedullà, S. Guidoni

    • Resumen
    • Texto completo

    págs. 378-388

    

  • The Effect of Copper Ions on Colour in Extracts of Cabernet Sauvignon and Sangiovese Skins Under Wine-like Conditions

    Laura Rustioni

    • Resumen
    • Texto completo

    págs. 389-392

    

  • Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine

    X. Sun, X. Chen, L. Li, T. Ma, F. Zhao, W. D. Huang, J. C. Zhan

    • Resumen
    • Texto completo

    págs. 393-401

    

  • Effect of Irrigation with Diluted Winery Wastewater on Cations and pH in Four Differently Textured Soils

    A. R. Mulidzi, C. E. Clarke, P. A. Myburgh

    • Resumen
    • Texto completo

    págs. 402-412

    

  • An Assessment of Winery Wastewater Diluted for Irrigation of Grapevines in the Breede River Valley with Respect to Water Quality and Nutrient Load

    C. L. Howell, P. A. Myburgh, E. L. Lategan, J. E. Hoffman

    • Resumen
    • Texto completo

    págs. 413-425