Faktore wat die vorming van die Pinotage-gistingsgeur beinvloed by Joubert, W. A. (Willem Adolph)

Subjects: “…Flavour…”
Get full text

Improvement in the protein quality of African sorghum foods through compositing with cowpea

Subjects: “…Cowpea flavour…”
Get full text
Get full text

Characterisation and improvement of whiskey yeast by La Grange-Nel, Karin

Subjects: “…Alcoholic beverages -- Flavour and odour…”
Get full text

Glycerol and wine by Nieuwoudt, Helene

Subjects: “…Alcoholic beverages -- Flavour and odour…”
Get full text

Analysis of beer aroma using purge-and-trap sampling and gas chromatography

Subjects: “…Beer flavour…”
Get full text
Get full text

Effect of non-Saccharomyces yeasts and lactic acid bacteria interactions on wine flavour. by Du Plessis, Heinrich Wilbur

Subjects: “…Wine flavour…”
Get full text

Linking sensory attributes to selected aroma compounds in South African Cabernet Sauvignon wines by Lapalus, Emmanuelle

Subjects: “…Wine -- Flavour and odour…”
Get full text

The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates by Lilly, Mariska

Subjects: “…Liquors -- Flavour and odour…”
Get full text

The quantification of white grape juice phenolics using various spectroscopic methods and chemometrics by Clarke, Sarah

Subjects: “…White grape juice -- Aroma and flavour…”
Get full text

Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour by Maarman, Brenton Christopher

Subjects: “…Wine -- Aroma and flavour…”
Get full text

Pinking of wine – influence of different winemaking processes, causative agents and pinking treatments by Nel, Anton Pieter

Subjects: “…Sauvignon blanc wine -- Odour and Flavour…”
Get full text

An investigation into lactic acid bacteria as a possible cause of bitterness in wine by Krieling, Shannon Janine

Subjects: “…Alcoholic beverages -- Flavour and odour…”
Get full text

The impact of nutrients on aroma and flavour production during wine fermentation by Smit, Anita Yolandi

Subjects: “…Wine -- Aroma and flavour…”
Get full text

Production of pyrazine flavours by mycelial fungi

Subjects: “…Pyrazine flavours…”
Get full text
Get full text

The effect of grape temperature on the phenolic extraction and sensory perception of Méthode Cap Classique wines by Mafata, Mpho

Subjects: “…Wine -- Flavour and odour…”
Get full text

Elucidating the metabolic pathways responsible for higher alcohol production in Saccharomyces cerevisiae by Styger, Gustav

Subjects: “…Wine flavour and aroma…”
Get full text

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

Subjects: “…Added flavourings…”
Get full text