Researcher: Dr. Jose-Luis Aleixandre-Tudo (South African Grape and Wine Research Institute, Stellenbosch University) Aim and industry relevance According to winemakers, juice recovery from grapes is of critical importance. In sparkling wine production, press juice...
The extraction of phenolic compounds during the fermentation process is influenced by many factors. Temperature, punch down and pump over frequencies, oxygen addition through aeration or microoxygenation, the presence or absence of skins, cold and post maceration...
Despite recent advances, the measurement of phenolic compounds during the winemaking process still requires an analytical procedure that involves time, reagents, facilities and dedicated personnel. Due to this fact, the measurement of phenolics is almost absent or...
A research team at the DVO consisting of Dr Jose Luis Aleixandre-Tudo, Dr Hélène Nieuwoudt and Professor Wessel du Toit is one step closer to simplification of grape phenolic measurements. The importance of phenolic compounds is due to their crucial role played on...
The main objective of this project is to establish a web based application where efficient management of phenolic data, generated through spectral information, can be achieved. It is common practice today to generate a large amount of data from chemical and...
