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Volume 7 (2)
Up one level- Canopy temperature as a water stress indicator in vines
- Microbiological quality, shelf live and fermentation activity of active dried yeast
- Effect of Rehydration temperature of active dried yeast on wine production and quality
- Cumatetralyl as an avicide for use against the Cape sparrow
- Utilization of nitrogen by the grapevine as affected by time of application and soil type
- Strategies for chemical control of root-knot Nematodes (Meloidogyne spp.) in established vineyards
- Grape-vine yellows - Aetiology, Epidemiology and diagnosis
- Susceptibility of grapevine rootstocks to strains of Agrobacterism tumefaciens
- Killer factor in wine yeasts and its effect on fermentation
- Killer yeast - Cause of stuck fermentation in a wine cellar
2008 SAWWV Lallemand pryse
