Infrared Spectroscopy and Chemometric Applications for the Qualitative and Quantitative Investigation of Grapevine Organs

by Elizma van Wyngaard, Erna Blancquaert, Hélène Nieuwoudt, Jose Luis Aleixandre-Tudo, Jose Luis Aleixandre-Tudo
Published 2021-09-01

The Impact of “Wine Country of Origin” on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison

by Dominique Valentin, Carlo Valente, Jordi Ballester, Ronan Symoneaux, Ina Smith, Florian F. Bauer, Helene Nieuwoudt
Published 2021-07-01

Modulation of Wine Flavor using <i>Hanseniaspora uvarum</i> in Combination with Different <i>Saccharomyces cerevisiae</i>, Lactic Acid Bacteria Strains and Malolactic Fermentation...

by Heinrich Du Plessis, Maret Du Toit, Hélène Nieuwoudt, Marieta Van der Rijst, Justin Hoff, Neil Jolly
Published 2019-07-01

Effect of Different Extraction Methods on the Quality and Biochemical Attributes of Pomegranate Juice and the Application of Fourier Transformed Infrared Spectroscopy in Discrimina...

by Ebrahiema Arendse, Helene Nieuwoudt, Olaniyi Amos Fawole, Olaniyi Amos Fawole, Umezuruike Linus Opara, Umezuruike Linus Opara
Published 2021-08-01

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

by Heinrich du Plessis, Maret du Toit, Hélène Nieuwoudt, Marieta van der Rijst, Martin Kidd, Neil Jolly
Published 2017-12-01