Investigations on Anthocyanins in wine from Vitis Vinifera cv. Pinotage: Factors influencing the formation of Pinotin A and its correlation with wine age (HTML followed by 7 pages pdf)
Evaluation of the electronic tongue for the recognition of taste perceptions in PinotageAfrikaanse weergawe
Unravelling the total antioxidant capacity of pinotage wines: contribution of phenolic compounds
Characterisation of Pinotage Wine During Maturation on Different Oak
Effect of Oxygenation During Maturation on Phenolic CompositionTotal Antioxidant Capacity, Colour and Sensory Quality of Pinotage Wine
Micro-oxygenation in South Africa. Part 1. Effect on the colour and phenolic composition of wine (published by Wynboer magazine)
Micro-oxygenation in South Africa. Part 2. Effect on the sensorial and microbial aspects of wine (published by Wynboer magazine)
