Volume 3 (1)

Chenin blanc wine volatiles and the intensity of a quava-like flavour

 

The effect of conventional fertilisation on the growth and yield of palomino vines on fertile soil

 

Changes in non-volatile compounds and extracts of wines due to yeast species and fermentation temperature

 

Ergosterol concentration of several different Saccharomyces cerevisiae yeast strains

 

Evaluation of the Nietvoorbij wine score card and experimental wine panelists utilizing pattern recognition techniques

 

Aroma components in Freon Extracts of Wine - Research Note