The Effect of Grape Temperature on the Sensory Perception of Méthode Cap Classique Wines

M. Mafata^1,2, A. Buica^1,3, W. du Toit¹, V. Panzeri³, F.P. van Jaarsveld^2*

Influence of Acetaldehyde Induction on Monomeric and Polymeric Polyphenols in Wine using the Polyphenol/Protein-binding Model

Xuehui Wang, Xiaoyu Wang*, Yanyun Zhu, Mengmneg Ren, Chengrui Tian

The Effect of Grape Temperature at Pressing on Phenolic Extraction and Evolution in Méthode Cap Classique Wines Throughout Winemaking

M. Mafata^1,2, A. Buica¹, W.J. du Toit¹, F.P. van Jaarsveld^2*

Management of Winery Wastewater by Re-using it for Crop Irrigation – A Review

C.L. Howell*, P.A. Myburgh

Impact of Grape Temperature at Pressing on Organic Acids and Oenological Characteristics of Méthode Cap Classique Wines

B.S. Chidi1*, M. Mafata², N.Z. Notshokovu¹, F. van Jaarsveld¹

Variation in Sensitivity of Different Grapevine Genotypes to Erysiphe necator Growing under Unfavourable Climatic Conditions

S. Boso, P. Gago, J.L. Santiago, M.C. Martínez^*

Influence of Cold Maceration Time on Chromatic and Microbiological Characteristics of Cabernet Sauvignon Wines

B. Kuchen^{1, 2 *}, F. Vazquez¹, M.V. Mestre^{1, 2}, M.E. Toro¹, Y.P. Maturano^{1, 2}

Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica

G. Vasile Simone¹, G. Montevecchi^1,*, F. Masino^1,2, S.A. Imazio¹, C. Bignami^1,2, A. Antonelli^1,2

Influences of Berry Size on Fruit Composition and Wine Quality of Vitis vinifera L. cv. ‘Cabernet Sauvignon’ Grapes

Wei-Kai Chen^1,2, Fei He^1,2, Yu-Xi Wang^1,2, Xin Liu^1,2, Chang-Qing Duan^1,2, Jun Wang^1,2,*

Microsatellite-based DNA Fingerprinting of Selected Grapevine Cultivars

C.J. Van Heerden^1, P. Burger^2, R. Prins^*3