Characterising sensory interactions between volatile phenols and other taint-causing compounds in South African red wines by McKay, Marianne

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Polycyclic Aromatic Hydrocarbons: potential sources from the vineyard and analysis in wine by Alessandri, Anne

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Amelioration of smoke taint in wine using commercially available and legally permissible additives by Langa, Nongcebo Portia

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Influence of vineyard posts type on the chemical and sensorial composition of Sauvignon blanc and Merlot noir wines by Panzeri, Valeria

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The effect of a creosote stockyard on the environment, vines and wines by Van Zyl, Annette

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