Search Results - "du Toit, Wessel J."

Role of Glutathione in Winemaking: A Review by Kritzinger, Engela C, Bauer, Florian F, du Toit, Wessel J

“…Glutathione is an important constituent of grapes, must, and wine. However, to date, no review has provided an integrated view of the role of this compound in…”
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Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects by Garrido-Bañuelos, Gonzalo, Buica, Astrid, Schückel, Julia, Zietsman, Anscha J.J., Willats, William G.T., Moore, John P., Du Toit, Wessel J.

“…•Phenolic and polysaccharide compositions of Shiraz grapes and wine were investigated.•Vintage and ripening both influenced polysaccharide and phenolic…”
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Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine by Araujo, Leandro Dias, Vannevel, Sebastian, Buica, Astrid, Callerot, Suzanne, Fedrizzi, Bruno, Kilmartin, Paul A., du Toit, Wessel J.

“…Elemental sulfur is a fungicide traditionally used to control Powdery Mildew in the production of grapes. The presence of sulfur residues in grape juice has…”
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Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels by Garrido-Bañuelos, Gonzalo, Buica, Astrid, Schückel, Julia, Zietsman, Anscha J.J., Willats, William G.T., Moore, John P., Du Toit, Wessel J.

“…•Phenolic extraction followed in wines made from Shiraz grapes of different ripeness degree.•As fermentation progressed more phenolics extracted in wines made…”
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Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc Wine by Coetzee, Carien, Van Wyngaard, Elizma, Šuklje, Katja, Silva Ferreira, Antonio C, du Toit, Wessel J

“…The effect of repetitive controlled oxidation on the chemical and sensory composition of a fresh and fruity style Sauvignon blanc wine was investigated…”
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Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines by Garrido-Bañuelos, Gonzalo, Buica, Astrid, Kuhlman, Brock, Schückel, Julia, Zietsman, Anscha J.J., Willats, William G.T., Moore, John P., du Toit, Wessel J.

“…[Display omitted] •Phenolic extraction from pomace to wine was modulated by varying maceration times.•Cell wall deconstruction was monitored using…”
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Determination of sotolon content in South African white wines by two novel HPLC–UV and UPLC–MS methods by Gabrielli, Mario, Buica, Astrid, Fracassetti, Daniela, Stander, Marietjie, Tirelli, Antonio, du Toit, Wessel J.

“…•Novel UPLC and HPLC methods for sotolon analyses in wine.•Method is rapid with low detection limits.•Sotolon levels in South African wines in most cases lower…”
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Robust Ultraviolet–Visible (UV–Vis) Partial Least-Squares (PLS) Models for Tannin Quantification in Red Wine by Aleixandre-Tudo, José Luis, Nieuwoudt, Helené, Aleixandre, José Luis, Du Toit, Wessel J

“…The validation of ultraviolet–visible (UV–vis) spectroscopy combined with partial least-squares (PLS) regression to quantify red wine tannins is reported. The…”
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Evaluating the influence of maceration practices on biogenic amine formation in wine by Smit, Anita Y., du Toit, Wessel J., Stander, Marietjie, du Toit, Maret

“…Biogenic amines are formed during winemaking from precursor amino acids, mainly by lactic acid bacteria during malolactic fermentation (MLF). Various factors…”
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Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques by Aleixandre-Tudó, José Luis, Álvarez, I, Lizama, Victoria, Garcı́a, Marı́a José, Aleixandre, José Luis, Du Toit, Wessel J

“…The effect of prefermentative and postfermentative caffeic acid (CFA) addition, prefermentative cold maceration, and a simulation of the micro-oxygenation…”
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Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines by Aleixandre-Tudó, José L., Álvarez, Inmaculada, Lizama, Victoria, Nieuwoudt, Hélène, García, María J., Aleixandre, José L., du Toit, Wessel J.

“…The impact of pre-fermentative cold soak, alone or in combination with dry ice addition, on colour, phenolic and volatile composition of Tempranillo wines at…”
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Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds by Coetzee, C., Brand, J., Emerton, G., Jacobson, D., Silva Ferreira, A.C., du Toit, W.J.

“…Background and Aims Wine aroma is influenced by complex interactions between various wine constituents. This study investigated the sensorial interactive…”
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