Crafting South African old vine Chenin blanc wines

Reneé Crous | Valeria Panzeri | Hélène Nieuwoudt - 31 Jul 2017

This poster provides feedback on the vineyard management and cellar practices currently used by South African (SA) private cellars in the crafting of 18 different premium quality old-vine Chenin blanc wines.

Listening to the consumer's voice: opportunities for Chenin blanc

Andiswa Mapheleba | Chris Pentz | Nina Muller | Ivan Oertle | Hélène Nieuwoudt - 12 Jun 2017

The objectives of this study were to identify the opportunities for Chenin blanc by evaluating two groups, consumers and industry experts, in qualitative and quantitative research as well as to investigate the wine style perceptions of Chenin blanc amongst consumers and wine industry experts. 

Testing for allergenic residues in wine, a storm in a teacup?

Karien O'Kennedy and Wendy Jonker - 05 Mar 2017

A study was commissioned by Winetech to determine whether it is necessary for wineries to have every batch of wine tested for potential residues if allergenic proteins were used as processing aids during the winemaking process. Such a practice will not just be time consuming, but also very costly. We are happy to report, based on this study and similar studies done in Australia and Europe, that the testing of every batch is not required if good winemaking practices in terms of the use of fining agents, as well as specific filtration guidelines, are followed. Producers who fine their wines, but intend to sell them unfiltered will have to label the allergenic agent used or alternatively test each batch, since residues above the OIV/EU legal limit of 0.25 mg/l may remain.

How Oxygen Can Enhance Or Destroy White Wine

Alex Berezow - 20 Jan 2017

In order to determine how aging and oxygen change white wine over time, a team of Stellenbosch University researchers subjected Sauvignon blanc to a seven-month-long experiment.

The sweeter side of things: sensory profiles of natural sweet Chenins

Hanneke Botha and Hélene Nieuwoudt - 30 Nov 2016

The market for natural sweet Chenin blanc wines is small and the general consumer seems to be either oblivious to its existence or plainly does not understand it. This poses a risky situation and the question arises whether enough is done to promote these wines in its potential context? Clearly more should be done to showcase this category and obtaining the chemical and sensory profiles, is step one.

Aroma of award winning Chenins revealed

Sithandile Ngxangxa| Andrѐ de Villiers| Hélène Nieuwoudt | Andreas Tredoux - 30 Nov 2016

This poster presents some initial results from very high resolution analytical techniques used to unravel the true complexity of Chenin blanc aroma. 

The effect of nitrogen and sulphur foliar fertilization on sensory aspects of Chenin blanc and Sauvignon blanc wines

Aléta Bruwer, Wessel du Toit, Astrid Buica - 29 Nov 2016

The main aim of this study was to determine the effect of different sulphur and nitrogen foliar fertilization treatments on the volatile composition of Chenin blanc and Sauvignon blanc as reflected in the sensory evaluation of the 3 month old wines. 

Surveying white wine cultivars for YAN and amino acids

Noah Bieszczad and Astrid Buica - 29 Nov 2016

In this study 374 white settled juice samples were analysed for YAN, ammonia and amino acid concentrations. The individual amino acids were also determined. 

Sensory analysis of the 2016 Standard Bank Chenin blanc Top 10 Challenge wines

Mihaela Mihnae and Wessel du Toit - 29 Nov 2016

The aim of this work was to describe the sensorial composition of the Top 10 wines, as well as the five lowest scoring wines, from the Chenin blanc Top 10 Challenge of 2016.

Thiol levels in young 2016 fresh and fruity Chenin blanc wines

Valeria Panzeri and Astrid Buica - 29 Nov 2016

Young Chenin blanc wines (2016) were analysed for thiols (GC-MS at Vinlab, Stellenbosch) within the year of production and evaluated sensorially by a panel of 15 experts using CATA.

Consumer's relationship with wine purchasing unpacked

Carla Weightman, Nic Terblanche, Dominic Valentin, Florian Bauer, Hélene Nieuwoudt - 29 Nov 2016

The objective of this project therefore was to obtain a better understanding of South African (SA) wine consumers from the Gauteng area, from different cultural backgrounds.

Spotlight on Chenin blanc research data warehouse

Hélene Nieuwoudt and Stevie Krynauw - 29 Nov 2016

In the period 2010 - 2016 large volumes of data on the chemical and sensory profiles of commercial Chenin blanc wines were generated.  In addition, metadata pertaining to vineyard management and vinification practices were also collected.  All this information is being captured in a purpose built data warehouse that can process queries and present information with powerful graphic visualisation tools.

Chenin blanc in the limelight: Addressing South African consumers' uncertainties

Nadia van der Colff | Chris Pentz | Hélène Nieuwoudt - 29 Nov 2016

Using "perceived risk," this study will aim to identify uncertainties specifically about Chenin blanc (e.g. taste, low quality perception) from the SA consumers’ perspective, which is unknown to date.

GRAPEVINE CATION AND ANION TRANSFER: A PERSPECTIVE FROM THE SOIL TO WINE CHEMICAL AND SENSORY PROPERTIES

Researcher: Dr A Strever - 10 Jun 2016

INVESTIGATING THE RECOVERY PHENOTYPE PHENOMENON IN ASTER YELLOWS INFECTED GRAPEVINES

Researcer: Prof J.T. Burger - 10 Jun 2016

IDENTIFICATION OF FACTORS CONFERRING VIRUS RESISTANCE IN GRAPEVINE CULTIVARS

Researcher: Dr H.J. Maree - 10 Jun 2016

THE OCCURENCE AND CONTROL OF PHOMOPSIS SPECIES CAUSING 'STREEPVLEK' SYMPTOMS AND DIEBACK IN WESTERN CAPE VINEYARDS

Researcher: Dr. F. Halleen - 10 Jun 2016

USING BIOLOGICAL CONTROL (FUNGI & NEMATODES) AGAINST TWO SPORADIC PESTS IN VINEYARDS

Researcher: Dr P Addison - 10 Jun 2016

IDENTIFYING NATURAL BIOPROTECTANTS TO PROTECT GRAPEVINES AGAINST PATHOGENS

Researcher: Dr John P. Moore - 10 Jun 2016

INVESTIGATION INTO THE EFFICACY OF THRICHODERMA SPP. COLONISATION OF GRAPEVINE NURSERY PLANTS

Researcher: Dr. L. Mostert - 10 Jun 2016

EVALUATION OF INDUCED MUTATION METHODS IN PINOTAGE TO INCREASE GENETIC VARIABILITY

Researcher: P. Burger - 10 Jun 2016

OBJECTIVE WINE GRAPE CROP ESTIMATION MODEL USING ACTUAL SPACIAL AND PRODUCTION DATA SETS

Researcher: Dr C. Jarmain - 10 Jun 2016

THE IMPACT OF NUTRIENTS ON AROMA PRODUCTION BY S. CEREVISIAE, NON-SACCHAROMYCES YEASTS AND LACTIC ACID BACTERIA IN MIXED FERMENTATIONS

Drs D Rossouw, H Musarurwa, N Jolly, B Divol and Prof F Bauer - 04 May 2016

EXPLORING AND EXPLOITING THE UNIQUE SOUTH AFRICAN VINEYARD MICROBIAL DIVERSITY FOR SUSTAINABLE OENOLOGY

Researchers: Drs E Setati, B Divol and Prof F Bauer - 04 May 2016

STATUS OF YEAST ASSIMILABLE NITROGEN (YAN) IN SOUTH AFRICAN GRAPE MUSTS. IMPACT OF CULTIVAR AND AREA.

Dr Astrid Buica - 29 Apr 2016

DEVELOPMENT AND IMPLEMENTATION OF GC-MS/MS METHOD FOR THE DETERMINATION OF VOLATILE SULPHUR COMPOUNDS (VSC) RELATED TO OFF-FLAVOURS IN WINE

Researcher: Dr Astrid Buica - 29 Apr 2016

MANAGEMENT OF AROMATIC THIOLS IN SOUTH AFRICAN WHITE WINES

Researcher: Prof Wessel du Toit - 29 Apr 2016

METHOD DEVELOPMENT: SMOKE TAINT PRECURSORS

Researcher: Dr Astrid Buica - 29 Apr 2016

THE CONTRIBUTION OF YEAST AND BACTERIA TO SMOKE TAINT SPOILAGE IN WINE

Researcher: Heinrich du Plessis, ARC Infruitec-Nietvoorbij - 29 Apr 2016

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