Glycerol and wine by Nieuwoudt, Helene

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The sensory characterisation of old-vine Chenin blanc wine : an exploratory study of the dimensions of quality by Crouse, Renee

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Consumer attitudes and sensory perceptions of wine : a South African cross-cultural study by Weightman, Carla Jayne

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Consumer sensory perception of South African Chenin blanc wine by Mapheleba, Andiswa

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Exploring consumers’ risk perception in wine retail decision-making : insights for Chenin blanc by Van der Colff, Nadia

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Insights into South African wine consumer behaviour : a mixed methods study by Gevers, Claudia

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Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications by Brand, Jeanne

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Insights into South African sparkling wine : a sensory and consumer study by Mokonotela, Tshepo Tshiamo

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South African de-alcoholised sparkling wines: a study focused on sensory and chemical profiles by Maesela, Lethabo Mologadi

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Sensory profiling, quality evaluation, and chemical profiling of South African de-alcoholised still wines by Qwebani, Sinazo

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Evaluation of evolutionary engineering strategies for the generation of novel wine yeast strains with improved metabolic characteristics by Horsch, Heidi K.

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Classifying South African Chenin blanc wine styles by Bester, Inneke

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Volatile metabolic profiling of SA Chenin blanc fresh and fruity and rich and ripe wine styles : development of analytical methods for flavour compounds (aroma and flavour) and app... by Lawrence, Nina

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The evaluation of Fourier transform infrared (FT-IR) spectroscopy for quantitative and qualitative monitoring of alcoholic wine fermentation by Magerman, Cynthia M

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Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference by Malherbe, Sulette

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Authentication of Sauvignon blanc wine in terms of added flavourings by Treurnicht, Jeanne

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Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines by Van Antwerpen, Lindi

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Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides by Brandt, Bianca Anina

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Bioprocess monitoring and chemometric modelling of wine fermentations by Garlick, Jessica Louise

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Development of infrared spectroscopic methods to assess table grape quality by Daniels, Andries Jerrick

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