Zobrazeno 1 - 10
of 32
pro vyhledávání: '"P.P. Minnaar"'
Publikováno v:
Food Chemistry: X, Vol 4, Iss , Pp - (2019)
Syrah must was co-inoculated with mixed cultures of Saccharomyces + O. oeni/Lb. plantarum and Saccharomyces + non-Saccharomyces + O. oeni/Lb. plantarum to evaluate the effect on phenolics and sensory attributes. Reference wines were produced by S. ce
Externí odkaz:
https://doaj.org/article/f50b78a5234a401487bdaef8def64b0f
Publikováno v:
South African Journal of Enology and Viticulture. 42
Bottle-fermented sparkling wine producers are continuously striving to increase quality and produceniche products. One production tool that could be used is a cork closure instead of a crown cap closureduring the second fermentation and maturation on
Publikováno v:
South African Journal of Enology and Viticulture, Volume: 42, Issue: 1, Pages: 19-24, Published: 2021
Bottle fermented sparkling wine in South Africa is known as Méthode Cap Classique which is based on the method used in France for Champagne. The use of cork, instead of a crown cap during the second fermentation in sparkling wine was investigated fo
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 101(10)
Background The Kei apple is a tree found on the African continent. Limited information exists on the effect of alcoholic and acetous fermentation on the phytochemicals of Kei apple. The fruit has increased concentrations of l-malic, ascorbic, and phe
Publikováno v:
Food chemistry. 268
Grapes and wine contain phenolics divided into non-flavonoid and flavonoid classes. Yeast modulates the phenolics of wine by adsorption onto yeast cell walls. This may be advantageous for colour and quality. The effect of Torulaspora delbrueckii (654
Publikováno v:
South African Journal of Enology and Viticulture, Volume: 38, Issue: 2, Pages: 192-200, Published: 2017
The non-Saccharomyces yeast Torulaspora delbrueckii contributes positively to the sensory properties of wines by affecting aroma and flavour due to changes in alcohols, esters, fatty acids and lactone levels. One of the less-studied aspects of T. del
Autor:
P.P. Minnaar, M. Booyse
Publikováno v:
South African Journal of Enology & Viticulture. 25
The aim of this study was to differentiate between wines of three diverse wine regions, namely the districts Paarl, Stellenbosch and Swartland, in the Western Cape on the basis of chemical parameters, namely pH, volatile acid, total acids, malic acid
Publikováno v:
South African Journal of Enology & Viticulture. 26
The aim of this study was to differentiate between the geographic origins of wines produced in the Western Cape on the basis of their element composition. A total of 96 market-ready red and white wines (Pinotage, Shiraz, Merlot, Cabernet Sauvignon, S
Publikováno v:
South African Journal of Enology and Viticulture, Volume: 38, Issue: 2, Pages: 237-244, Published: 2017
Wine consumers predominantly use visual, sensory and textual descriptors as quality/preference indicators to describe olfactory sensations. In this study, different wines were analysed to generate relevant chemical and sensory characterisation data a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d12d2a5bacea3d78f9de8c93c532d680
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S2224-79042017000200012&lng=en&tlng=en
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S2224-79042017000200012&lng=en&tlng=en
Autor:
P.P. Minnaar, M. Booyse
Publikováno v:
South African Journal of Enology and Viticulture. 32
Various factors affect the polyphenol compound concentrations of red grapes. These include cultivar, vineyard location, viticultural practices, microclimate, soil type and winemaking processes. Polyphenol compound concentrations of young and market-r