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Dissertations / Theses on the topic 'Oenology and viticulture'

Author: Grafiati

Published: 4 June 2021

Last updated: 19 February 2023

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1

Nelson, Lisha. "The production of volatile phenols by wine microorganisms." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/3101.

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Thesis (MScAgric (Viticulture and Oenology))--Stellenbosch University, 2008.<br>The production of good quality wine is essential to ensure competitiveness on an international level. Wine quality is usually evaluated for the visual, olfactory and taste characteristics of that specific wine. The winemaking process starts with the grapes in the vineyard followed by oenological practises in the winery until the final wine is bottled. Factors that could influence wine quality include the grape quality from which the wine is made and different techniques used during wine production. Other factors in

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2

Serra-Stepke, Ignacio M. "Influence of soil parameters and canopy structure on root growth and distribution." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4184.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: Because of long-term climate changes, apparently associated with higher temperatures and fewer rainfall events, factors such as water-use efficiency and site selection for new cultivars are a matter of increasing importance for viticulture. Within this context, the root system is expected to play a key role. Its relevance to grapevine functioning is due to the numerous functions in which it is involved. In the light of this, the development of the root system is highly relevant to the viti

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3

Keulder, Daniel B. "The influence of commercial tannin additions on wine composition and quality." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2482.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2006.<br>The quality of wine is influenced by numerous factors of which the grapes, winemaking techniques and effective quality control are to name a few. The use of new techniques should be cost effective and always have a positive influence on the wine quality. The addition of commercial tannins to wine is a fairly new technique and the effects of these additions at the concentrations prescribed have not been investigated in detail. The commercial tannins can be added to wine for different reasons, which may include: s

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4

Kamffer, Zindi. "Carotenoid and chlorophyll content of Vitis vinifera cv. Merlot grapes during ripening with reference to variability in grapevine water status and vigour." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4305.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: Previous research has shown that carotenoids are precursors of C13-norisoprenoid aroma compounds in wine. C13-norisoprenoids have low threshold values in wine with the most prominent C13-norisoprenoids being β-damascanone and β-ionone which contribute honey and floral like aroma to wine. Chlorophyll and its derivates have also been detected in wine with potential to be precursors to aroma compounds. Apart from the contribution of these pigments to wine aroma and quality they are vital role

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5

Nel, Margaux. "Touriga Naçional x environment interaction in the Little Karoo region of South Africa." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2877.

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MScAgric<br>ENGLISH ABSTRACT: The Little Karoo region of South Africa stretches from Montagu in the west, through Barrydale on the Langeberg Mountain, towards Ladismith, Calitzdorp, Oudtshoorn and De Rust in the east, with the Swartberg mountain range in the north. The Wine of Origin district of Calitzdorp is a small, demarcated area around Calitzdorp in the Little Karoo, surrounded by the Rooiberg, Swartberg and Kleinberg mountains. With a mean February temperature (MFT) of 23.7ºC and a low annual rainfall of 233 mm, the district of Calitzdorp has a similar climate to that of the Douro

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6

Carey, Victoria Anne. "Spatial characterisation of natural terroir units for viticulture in the Bottelaryberg-Simonsberg-Helderberg winegrowing area." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52459.

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Thesis (MScAgric) -- University of Stellenbosch, 2001.<br>ENGLISH ABSTRACT: There is an increasing demand by the consumer for knowledge and understanding of the origin of each wine produced. This origin is directly linked to the interaction between the environment and grapevine, and therefore to the terroir. A terroir can be defined as a complex of natural factors being expressed through the final product and must therefore be studied in two steps, namely, the identification of relatively homogenous natural terroir units followed by their ecophysiological characterisation. The aim of th

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7

Raath, P. J. (. Pieter Johannes). "Effect of varying levels of nitrogen, potassium and calcium nutrition on table grape vine physiology and berry quality." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/19996.

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Thesis (PhD(Agric))--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: A lack of defects is required for successful table grape marketing, which pre-suppose optimal vine performance, berry development and post-harvest quality. The supply of mineral nutrients affects vine development, physiology and berry quality. Despite a vast amount of research conducted over decades, there remain many unresolved issues regarding table grape vine nutrition to ensure optimal table grape quality and shelve-life. Unjustified fertilisation practices often include excessive applications of nitrogen (N),

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8

Laker, Mareli S. (Mareli Susan). "The effect of atmospheric and soil conditions on the grapevine water status." Thesis, Stellenbosch : University of Stellenbosch, 2004. http://hdl.handle.net/10019.1/16376.

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Thesis (MScAgric)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: Due to the extraordinary drought resistance of the grapevine, viticulture without irrigation in the winter rainfall coastal areas of South Africa is a feasible and commonly used practice. Wine quality is largely determined by the quality of the grapes from which it is made. Grapevine physiology is affected both directly and indirectly by water stress, which may vary according to soil type and prevailing atmospheric conditions. The water status of the grapevine can affect grape composition profoundly, either directl

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9

Ellis, Warren. "Grapevine (Shiraz/Richter 99) water relations during berry ripening." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/2328.

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Thesis (MscAgric (Viticulture and Oenology))--Stellenbosch University, 2008.<br>The effect of various irrigation strategies on grapevine water relations during the berry ripening period was investigated in a Shiraz/Richter 99 vineyard. Comparisons between different irrigation strategies (full/seasonal, véraison+post véraison, post véraison and no irrigation) were made. During the day, the seasonally irrigated vines experienced less water stress than the deficit treatments. Non-irrigated vines seemed to maintain higher diurnal leaf water potentials. Lower leaf water potentials indicated l

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10

Human, Michael Adriaan. "Effect of shading and ethephon on the anthocyanin composition of ‘Crimson seedless’ (Vitis vinifera L.)." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/5337.

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Thesis (MScAgric (Viticulture and Oenology)--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: ‘Crimson Seedless’ is currently one of the most important and popular table grape cultivars produced in South Africa, and as such it is of great economic value for table grape producers. Major concerns with ‘Crimson Seedless’ is that it is prone to inadequate colouring, and with increased yields the berry size decreases. An additional difficulty is that methods used to increase berry size, further impede berry colouring. A plant growth regulator (PGR) commonly used in table grape production

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11

Carstens, Maryke 1976. "The Saccharomyces cerevisiae chitinase, encoded by the CTS1-2 gene, as an antifungal and biocontrol agent." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/53169.

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Thesis (MScAgric) -- University of Stellenbosch, 2002.<br>ENGLISH ABSTRACT: Fungi are an extremely diverse group of organisms and, by acting as pathogens, they can colonise various other organisms, including humans, plants and animals. The effect of this is usually detrimental, not only to agricultural crops and livestock, but also to human well-being. The extensive farming of crops and livestock requires persistent control of fungal populations, commonly through the use of chemical fungicides. However, the exclusive use of fungicides is no longer a sustainable practice, as a result of s

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12

Biyela, Busisiwe Nokukhanya E. "Evaluating the effect of different winemaking techniques on ethanol production." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/2493.

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Thesis (MscAgric (Viticulture and Oenology))--Stellenbosch University, 2008.<br>Over the years, different techniques have been used to legally reduce the ethanol content of wines. Several physical processes are available for producing wines with less alcohol. Despite their efficacy, these treatments have a capital and operational cost influence. They can also affect the concentration of other wine components. On the other hand, vast amount of research has been conducted through genetic modification of wine yeast strains in order to reduce the ethanol yield of Saccharomyces cerevisiae by d

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13

Boshoff, Cornelis Johannes. "A study of the interaction between grapevine vigour and water status for Vitis vinifera L. cv Merlot noir in Stellenbosch." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4122.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: Grapevine water status is considered to be the most important factor limiting plant growth and production in the Mediterranean zones. In these regions with limited summer rainfall and limited water resources for irrigation grapevines may experience water deficits for an extended period of time. The demand of water for agriculture is constantly increasing, and will continue to do so due to the rise in the world population and to the effects of climate change on rainfall and evaporative dema

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14

De, Klerk Jean-Louis. "Succinic acid production by wine yeasts." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4228.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: One of the most striking qualities of wine is its tart, sour taste. The sensory perception of sourness is mainly attributed to the presence of hydrogen ions (protons) at high concentrations. Large amounts of weak carboxylic acids (organic acids) are the main sources of these ions within wine. Once wine enters a person's mouth, the dissociable protons of the weak organic acids within wine are partially neutralized or, in other words, titrated by the saliva secreted inside one's mouth. This

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15

Botes, Matthys Petrus. "Evaluation of parameters to determine optimum ripeness in Cabernet Sauvignon grapes in relation to wine quality." Thesis, Link to the online version, 2009. http://hdl.handle.net/10019/2744.

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Strever, Albert (Albert Erasmus). "Non-destructive assessment of leaf composition as related to growth of the grapevine (Vitis vinifera L. cv. Shiraz)." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/19963.

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Thesis (PhD(Agric))--Stellenbosch University, 2012<br>ENGLISH ABSTRACT: Field spectroscopy was used to study leaf composition and selected factors (including canopy growth manipulation and water status changes) that may impact on it in a Vitis vinifera cv. Shiraz vineyard, showing considerable variability in vigour. Temporal and spatial variability in leaf composition were incorporated into measurements by analysing leaves in different shoot positions and at different developmental stages during three different growing seasons. Irrigation and canopy manipulation treatments were also impo

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Swart, Elsa Marita. "The effect of exogenous protease on the relative enzyme activity of β-glucosidase in oenological conditions". Thesis, Stellenbosch : University of Stellenbosch, 2004. http://hdl.handle.net/10019.1/16445.

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Thesis (MScAgric)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: The distinctive varietal flavour of wines is a combination of absolute and relative concentrations of chemical compounds. Volatile compounds are responsible for the odour of wine and non-volatiles cause the sensation of flavour. Accompanying these senses, a third, tactile, sense of ‘mouth-feel’ is recognizable. This forms the complete organoleptic quality of wine. Several hundred different compounds are simultaneously responsible for the odour release in wine, and since there is no real character impact compound, t

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Wentzel, Lizelle. "The endopolygalacturonases from Botrytis cinerea and their interaction with an inhibitor from grapevine." Thesis, Stellenbosch : University of Stellenbosch, 2004. http://hdl.handle.net/10019.1/16472.

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Thesis (MSc)--University of Stellenbosch, 2005.<br>ENGLISH ABSTRACT: In the field of agriculture, plant pathogens are a major concern because of the severe damage these organisms cause to crops yearly. Fundamental studies regarding plant pathogens and their modes of action made it possible for researchers in the field of molecular biology to investigate pathogens further on a molecular level. Botrytis cinerea, has been used to great effect as a model system to investigate various aspects regarding pathogenesis, also on a molecular level. Molecular research done on B. cinerea over the last few

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19

Fraser, W. J. "Manipulation of the taste of Regal Seedless (Vitis vinifera L.) table grapes." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/352.

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Erazo-Lynch, Leonardo. "Identification of terroirs in the Robertson valley for Chardonnay and Shiraz : a focus on soil and roots." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6570.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2011.<br>Includes bibliography.<br>ABSTRACT: The grapevine must constantly find a balance between two continually changing environments, the rhizosphere (i.e. soil) and the troposphere (i.e. macroclimate). The adaptations are extremely complex because they encompass complicated and interrelated processes that are not yet fully understood. In terms of water-use behaviour, differences between cultivars have been described in the literature. In this study, the water status and stomatal conductance of four cultivars (Sh

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Ferreira, Jacques. "Factors influencing the fermentation performance of commercial wine yeasts." Thesis, Stellenbosch : University of Stellenbosch, 2004. http://hdl.handle.net/10019.1/16322.

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Thesis (MScAgric)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: The production of quality wine is influenced by numerous factors of which grape quality is one of the most important factors. The production of quality wine, however, is not possible without good winemaking techniques and effective quality control. Critical control points (CCP) during the winemaking process must be identified to ensure optimum wine quality. Grape must is a complex medium that contains different micro-organisms which can be either beneficial or negative to wine quality, depending on the physical and

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22

De, Beer Abre. "Isolation and characterization of antifungal peptides from plants." Thesis, Stellenbosch : University of Stellenbosch, 2008. http://hdl.handle.net/10019.1/3812.

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Thesis (PhD (Viticulture and Oenlogy))--University of Stellenbosch, 2008.<br>Includes bibliography and list of tables and figures.<br>ENGLISH ABSTRACT: Over the last decade research has shown the importance of small antimicrobial peptides in the innate immunity of plants. These peptides do not only play a critical role in the multilayered defense systems of plants, but have proven valuable in the engineering of disease resistant food crops towards the ultimate aim of reducing the dependency on chemical fungicides. As the lists of isolated and characterized peptides grew, it became clear that o

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23

Lochner, Elana. "The evaluation of Fourier transform infrared spectroscopy (FT-IR) for the determination of total phenolics and total anthocyanins concentrations of grapes." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2470.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2006.<br>The assessments of grape and wine quality are complex issues and the wine industry needs more objective analysis of grape and wine quality. The standard quality assessment protocol for grading grapes at most wine cellars in South Africa is based on viticultural practices and the determination of chemical parameters such as ºBrix, pH and titratable acidity (TA). Grape juice indices calculated by formulae such as ºBrix/pH, TA/pH, ºBrix/TA, ºBrix x (pH)2 have been used in the past but these approaches have had limi

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Kritzinger, Engela Cornelia. "Winemaking practices affecting glutathione concentrations in white wine." Thesis, Stellenbosch: Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20295.

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Thesis (MScAgric)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Glutathione (GSH), a tripeptide consisting of glutamate, cysteine and glycine, is the most ubiquitous non‐protein intracellular thiol in a large variety of organisms, including plants, animals and fungi. The thiol moiety of the cysteine residue confers unique redox and nucleophilic properties. In plant cells, GSH fulfils an indispensible role in the antioxidant system, sulphur metabolism and detoxification of xenobiotics. Upon grape crushing, GSH is extracted into the juice where it exerts several protective effects

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Koekemoer, Abraham Leander. "The effect of different irrigation frequencies in combination with boron and calcium bunch applications on berry split of SoutherngrapeOne." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4215.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: The table grape industry employ a wide range of viticultural management practices in order to produce the high quality grapes demanded by the export market. A common contributor to degrading the quality of table grapes is the occurrence of berry split, which not only has an unattractive visual effect, but also increases the berries’ susceptibility to infection by spoilage organisms. A number of environmental conditions such as rainfall and humidity, and/or agricultural practices, such as

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Rossouw, Gerhard C. "The effect of within-vineyard variability in vigour and water status on carbon discrimination in Vitis vinifera L. cv Merlot." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4345.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: Within-vineyard variability in vigour and water status commonly occurs in South African vineyards. Different soil types found over short distances are probably the main cause of vigour variability, while differences in grapevine water status are commonly induced by lateral water flow in the vineyard, blocked irrigation emitters and differences in soil water-holding capacity. These factors can cause heterogeneous ripening and differences in fruit quality between different parts of the viney

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Geldenhuys, Lorraine. "Influence of oxygen addition on the phenolic composition of red wine." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/1611.

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Thesis (MscAgric (Viticulture and Oenology))--University of Stellenbosch, 2009.<br>ENGLISH ABSTRACT: Tannins and colour components in red wine are important quality parameters. These factors can be manipulated in the vineyard by grape growing techniques or in the cellar by different winemaking practices. Grape seeds make a significant contribution to tannin concentration in wine when compared to those from the skins and pulp. Tannins contribute to the ageing potential, organoleptic properties and stabilisation of red wine colour. The colour of a red wine is also influenced by malolactic f

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Louw, Campbell (Campbell Trout). "The development of polysaccharide degrading wine yeast strains." Thesis, Stellenbosch : University of Stellenbosch, 2004. http://hdl.handle.net/10019.1/16382.

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Thesis (MSc)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: The polysaccharides that are present in wine originate from the grapes, the fungi that grow on the grapes and from other microorganisms that come into contact with the must during winemaking. The grape-derived polysaccharides of most concern in winemaking are pectin, glucan and xylan that can be enzymatically degraded by pectinases, glucanases and xylanases, respectively. These are the main structural polysaccharides of the cell wall of the grape cell. Degradation of the cell walls will result in the separation and rupt

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Mawdsley, Paul F. W. "The Effects of Cluster Thinning on Vine Performance, Fruit, and Wine Composition of Pinot Noir (Clone 115) in the Edna Valley of California." DigitalCommons@CalPoly, 2019. https://digitalcommons.calpoly.edu/theses/2090.

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A three-year study was conducted at a commercial vineyard site in California’s Edna Valley AVA to evaluate the physiological and agronomical effects of the timing of cluster thinning on Pinot noir (clone 115) grapevines. Vines were thinned to one cluster per shoot at three selected time-points during the growing season (bloom, bloom + 4 weeks, bloom + 8 weeks), and fruit from each treatment was harvested and made into wine. Across all growing seasons, yield decreased 43% in thinned vines relative to un-thinned control vines. No effect of cluster thinning or interaction with growing season was

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Strydom, Janene. "Canopy manipulation practices for optimum colour of redglobe (V.Vinifera L.)." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2784.

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Thesis (MscAgric (Viticulture and Oenology))--University of Stellenbosch, 2006.<br>Under certain South African conditions, Redglobe develops a colour that is too dark and thus unacceptable for the Far Eastern markets. These markets require a pink colour instead of a dark red colour. The cultivation of grapes with an acceptable colour involves amongst other, canopy management practices. This generally includes the removal of leaves and/or lateral shoots. Hereby, the leaf area and the microclimatic conditions in the canopy are altered. The aim of this study was to test the usefulness of le

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Bougas, Nina Valleska. "Evaluating the effect of pot still design on the resultant distillate." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/4057.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2009.<br>ENGLISH ABSTRACT: The total sale of brandy for 2007 in South Africa was R 7 300 000 000 and local statistics indicate that brandy is by far the most purchased spirit beverage. Sales of brandy even outweigh the total sales for whisky and the forecast for the estimated sales of brandy in the next five years is said to increase by 25%. It is therefore crucial to investigate those factors that influence the production of brandy as better understanding and control of these processes leads to the production of a

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Shange, Philisiwe Lawrancia. "Nutritional status of geologically different vineyards in Helderberg." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2603.

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Thesis (MscAgric (Viticulture and Oenology))--University of Stellenbosch, 2009.<br>ENGLISH ABSTRACT: Little scientific information regarding the effect of different geological parent materials on grapevine performance is currently available in South Africa. This aspect is of special significance for the Helderberg area, where parent material may change from granite to shale over a short distance. This results in shale- as well as granite-derived soils often occurring within the same vineyard. The objectives of this study were to (i) quantify the nutritional status and other soil propertie

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Coetzee, Carien. "Oxygen and sulphur dioxide additions to Sauvignon blanc : effect on must and wine composition." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6733.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2011.<br>Includes bibliogaphy.<br>ENGLISH ABSTRACT: Sauvignon blanc wines have become increasingly popular in South Africa as it is a cultivar that can be easily manipulated in the vineyard and cellar to produce a range of wine styles. These wines are usually given aroma descriptors such as green pepper, grassy and asparagus; while other more tropical aromas include passion fruit and guava. These aromas are thought to be mainly caused by methoxypyrazines and volatile thiols. These compounds are known to be character

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Campbell, Willow Devin. "Spatial Analysis of Climate and Winegrape Production in Winegrape Growing Regions of Oregon, United States of America." PDXScholar, 2013. https://pdxscholar.library.pdx.edu/open_access_etds/1442.

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American Viticultural Areas (AVAs) are susceptible to small variations in climate and microclimates and are found within a narrow latitudinal range of prime climate conditions. These AVAs are geographically determined based on the best soil, climate, precipitation and temperature combinations for specific winegrape regions. As climate change continues to alter the local weather and the greater climate region of the Western United States, winegrape growing regions in Oregon are being affected. In an effort to determine what the pattern of change is, and compare previous studies of climate chang

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Lerm, Elda. "The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4362.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: The quality of wine is influenced and determined by various factors, one of which includes the process of malolactic fermentation (MLF). MLF plays an integral role in the flavour and sensory profile of most red wines as well as some white wines like Chardonnay. This process is conducted by lactic acid bacteria (LAB), specifically of the genera Oenococcus, Lactobacillus, Pediococcus and Leuconostoc. Of these, Oenococcus oeni is best adapted to survive in the harsh wine environment. MLF is

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Du, Plessis Beatrix W. "Cellular factors that affect table grape berry firmness." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019/825.

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Witbooi, Erna Hailey. "The ecophysiological characterisation of terroirs in Stellenbosch : the contribution of soil surface colour." Thesis, Link to the online version, 2008. http://hdl.handle.net/10019/933.

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Quixley, Pieter C. "A study of the interaction between vine vigour, crop level and harvest dates and their effects on grape and wine characteristics." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/1170.

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Mehmel, Tara Olivia, and Heerden Tara Olivia Van. "Effect of climate and soil water status on Cabernet Sauvignon (Vitis vinifera L.) grapevines in the Swartland region with special reference to sugar loading and anthocyanin biosynthesis." Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/5292.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosach, 2010.<br>ENGLISH ABSTRACT: Cabernet Sauvignon, the most planted red wine cultivar in South Africa, is prone to vigorous growth with low yields. The aim of the study was to describe how Cabernet Sauvignon grapevines react to climate and irrigation within the Swartland region. Such knowledge would assist growers in decisions regarding long term as well as short term cultivation practices. This study was part of a larger project carried out by the Infruitec-Nietvoorbij institute of the Agricultural Research Council at

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Nel, Anton Pieter. "The influence of different winemaking techniques on the extraction of grape tannins." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6872.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2011.<br>Includes bibliography.<br>ENGLISH ABSTRACT: Grape and wine phenols consist of flavanols which is the building blocks for tannins. These building blocks are called monomers which consist of catechins, epicatechins, epigallocatechins and epicatechin-gallate. Tannin is important in wine as it contributes to bitterness, mouth feel (astringency) and maturation potential of the wine. Futhermore it has a health benefit as an antioxidant. Anthocyanins are responsible for the colour of red wine. The anthocyanins com

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Mbewana, Sandiswa. "Functional analysis of a lignin biosynthetic gene in transgenic tobacco." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4276.

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Thesis (MScAgric (Viticulture and Oenology. Wine Biotechnology))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: Necrotrophic fungi infect many economically important crop plants. This results in great losses in the agricultural sector world-wide. Understanding the nature by which plants respond to pathogens is imperative for genetically enhancing disease resistance in plants. Research tools have significantly contributed to our understanding of how the plant responds to pathogen attack, identifying an array of defence mechanisms used by plants upon attack. Many fungal pathogens s

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Bruwer, Rachel Jacoba. "The edaphic and climatic effects on production and wine quality of Cabernet Sauvignon in the Lower Olifants River region." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4342.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: Cabernet Sauvignon is the most planted red cultivar in South Africa and the second most planted red cultivar in the Olifants River region. The cultivar is prone to vigorous growth with low yields. Excessive irrigation could accentuate these cultivar characteristics. Considering the foregoing, the aim of the study was to describe how Cabernet Sauvignon will react to climate, soil type (texture) and irrigation within the Lower Olifants River wine region to enable growers to make the right de

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Van, Zyl Tinake. "The effect of partial rootzone drying and foliar nutrition on water use efficiency and quality of table grape cultivars Crimson seedless and Dauphine." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/1279.

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Mairs, Ryan Alan. "Effects of Bacillus Mycoides Supplement in a Reduced Frequency Fungicide Program on Chambourcin Grapevines (Vitis Vinifera L.)." TopSCHOLAR®, 2018. https://digitalcommons.wku.edu/theses/3047.

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Fungal diseases pose significant challenges for grapevine producers in Kentucky due to the region’s abundant moisture and relative humidity. Methods to reduce fungicide application frequency would prove both economically and temporally valuable to producers. A field experiment was established in Bowling Green, KY in 2017 to investigate Bacillus mycoides isolate J (LifeGard) as a supplement to a fungicide program for systemic acquired resistance (SAR). Three fungicide treatment regimens were implemented consisting of a program modelled from the Midwest Fruit Pest Management Guide (2017) and an

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Leal, G. R. "Influence of reflective mulch on Pinot noir grape and wine quality." Diss., Lincoln University, 2007. http://hdl.handle.net/10182/1034.

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A trial established in 2003 at Upper Moutere in Nelson, New Zealand, was used to evaluate the effect of mussel shells as reflective mulch on Vitis vinifera L. cv. Pinot noir vine performance and fruit and wine quality. Shell mulch had several effects on the environment and vine growth as well as grape and wine composition in the 2006/2007 season. Soil under mulch was cooler compared to un-mulched control, but buffered the extremes in temperatures. Fruiting zone temperature over shells was slightly higher during the day and cooler at night, showing no effect on mean hourly temperature. Shell m

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Smit, Anita Yolandi. "Evaluating the influence of winemaking practices on biogenic amine production by wine microorganisms." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/1212.

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Laboyrie, Justine. "Composition et origine du bouquet de vieillissement des vins rouges de Bordeaux. Influences du terroir dans l'expression aromatique des vins vieux." Thesis, Bordeaux, 2020. http://www.theses.fr/2020BORD0228.

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Les vins qui apportent probablement le plus de plaisir et de magie aux amateurs sont très souvent les vins dits « de garde ». Ce sont des bouteilles que l’on conserve de nombreuses années et avec lesquelles on dépose l’espoir d’une grande dégustation. A l’ouverture, le dégustateur espérera découvrir la complexité et l’élégance du bouquet de vieillissement. Ce concept olfactif, mêlant de manière harmonieuse les odeurs produites au cours du vieillissement en bouteille à celles du vin jeune, est le cadeau qu’offre les grands vins aux épicuriens patients. L’expression du bouquet serait très intime

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Louw, Leanie. "Chemical characterisation of South African young wines." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/670.

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Van, Wyk Herine. "Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/1538.

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Thesis (MSc (Wine Biotechnology))--University of Stellenbosch, 2009.<br>The PGU1 gene encodes an endo-polygalacturonase, an enzyme that degrades pectin. Although the presence and function of this gene is well characterized in Saccharomyces cerevisiae, its regulation is very complex and not yet fully understood. Yeast producing a highly active polygalacturonase (PG) during alcoholic fermentation could potentially improve filtration and turbidity and also enhance extraction of certain aroma compounds. This could replace the addition of expensive commercial enzyme preparations that often contain

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Dicey, M. "The effect of cold maceration with and without sulphur dioxide on pinot noir wine." Lincoln University, 1996. http://hdl.handle.net/10182/1057.

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The effects of varying levels of sulphur dioxide (SO₂) on the cold maceration process was investigated with Pinot noir (Vitis vinifera L.) wine. The effects of these varying levels on the wines composition and colour parameters were examined. Cold maceration is a technique whereby grapes are crushed and placed at low temperatures (4 - lO°C) in the presence 50 - 150 mgL⁻¹ SO₂. This process is believed to provide a medium for the extraction of water soluble phenolic compounds, rather than the alcoholic extraction employed in normal fermentations. The extraction of these phenolic compounds was mo

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