SciELO Analytics (Beta)
South Africa
South African Journal of Enology and Viticulture (2224-7904)
Documents filters
Publishing year


Subject area


Language


Top 100 articles by number of accesses

article html pdf epdf abstract total
Ethyl carbamate production kinetics during wine storage 1870 49 0 32 1951
Influence of winemaking practices on the characteristics of winery wastewater and water usage of wineries 1382 352 0 34 1768
Relationships between water status, leaf chlorophyll content and photosynthetic performance in Tempranillo vineyards 1146 306 0 63 1515
Effect of the structure of seven anthocyanins on self-association and colour in an aqueous alcohol solution 966 299 0 33 1298
Effects of adding unsaturated fatty acids on fatty acid composition of saccharomyces cerevisiae and major volatile compounds in wine 1041 180 0 41 1262
Sauvignon blanc wine: Contribution of ageing and oxygen on aromatic and non-aromatic compounds and sensory composition - A review 783 373 0 34 1190
Quantitative investigation of leaf photosynthetic pigments during annual biological cycle of Vitis vinifera L. Table Grape Cultivars 790 254 0 32 1076
The development of alcoholic fermented beverages utilizing plums with the application of innovative beverage fermentation technology 672 269 0 69 1010
Effect of skin contact before and during alcoholic fermentation on the chemical and sensory profile of South African Chenin blanc white wines 739 184 0 30 953
Effect of suspension freeze-concentration technology on the quality of wine 681 234 0 32 947
Phenology and ripening of Vitis vinifera L. and Vitis labrusca L. varieties in the maritime climate of Samsun in Turkey's Black Sea Region 559 347 0 38 944
Characteristic aroma compounds in two new Vitis vinifera cultivars (table grapes) and impact of vintage and greenhouse cultivation 773 129 0 24 926
Determining the impact of industrial wine yeast strains on organic acid production under white and red wine-like fermentation conditions 647 205 0 28 880
Comparison of proanthocyanidins with different polymerisation degrees among berry skins of 'Shiraz', 'Cabernet Sauvignon', and 'Marselan' 656 174 0 31 861
Characterisation of Non-Saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation 566 195 0 48 809
Estimating transpiration of whole grapevines under field conditions 477 223 0 31 731
Determination of downy mildew and powdery mildew resistance of some grape cultivars 513 119 0 46 678
Evaluation of grapevines for resistance to downy mildew (Plasmopara viticola) under laboratory and field conditions 285 354 0 32 671
Non-Saccharomyces killer toxins: Possible biocontrol agents against Brettanomyces in wine? 483 153 0 30 666
Fermentation volume studies for red wine experimentation 491 146 0 28 665
Bioactive properties, fatty acid composition and mineral contents of grape seed and oils 397 211 0 46 654
Management of winery wastewater by re-using it for crop irrigation - A review 153 464 0 37 654
Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina 374 167 0 80 621
Aroma fingerprint characterisation of La Mancha red wines 449 132 0 38 619
The effect of cover crops and their management on plant-parasitic nematodes in vineyards 374 190 0 33 597
The effect of foliar potassium and seaweed products in combination with a leonardite fertigation product on flame seedless grape quality 319 231 0 37 587
Effect of oak chip addition at different winemaking stages on phenolic composition of Moravia Agria red wines 318 204 0 33 555
Phenolic compound profiles in grape skins of Cabernet Sauvignon, Merlot, Syrah and Marselan cultivated in the Shacheng area (China) 354 122 0 69 545
The importance of monomeric anthocyanins in the definition of wine colour properties 386 107 0 49 542
The influence of different winemaking techniques on the extraction of grape tannins and anthocyanins 366 108 0 43 517
Synergistic effects of branched-chain amino acids and phenylalanine addition on major volatile compounds in wine during alcoholic fermentation 349 107 0 57 513
Effect of wine closures on the aroma properties of Chardonnay wines after four years of storage 317 165 0 30 512
An analysis of seed colour during ripening of cabernet sauvignon grapes 376 89 0 47 512
Phenolic characterisation and antioxidant capacity of young wines made from different grape varieties grown in Helanshan Donglu wine zone (China) 194 275 0 41 510
Berry size variation of Vitis vinifera L. cv. Syrah: Morphological dimensions, berry composition and wine quality 401 69 0 32 502
Enhancing phenolic maturity of Syrah with the application of a new foliar spray 347 118 0 30 495
Effect of insecticides sprayed on leaves and applied via Soil to Aphis illinoisensis Shimer, 1866 (Hemiptera: Aphididae) on grapevines 239 197 0 45 481
Phenols, volatiles and sensory properties of Primitivo wines from the "Gioia Del Colle" PDO Area 295 124 0 62 481
Soil management systems: Effects on soil properties and weed flora 385 60 0 34 479
Additions of Glutathione or Specific Glutathione-rich Dry Inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: effect on wine chemical and sensory composition 344 88 0 47 479
Determination of volatile phenol in cabernet sauvignon wines, made from smoke-affected grapes, by using HS-SPME GC-MS 189 251 0 31 471
Accelerated microbial degradation of nematicides in vineyard and orchard soils 262 174 0 31 467
Effect of ambient sunlight intensity on the temporal phenolic profiles of Vitis Vinifera L. Cv. chardonnay during the ripening season - a field study 334 76 0 51 461
Effect of bottle storage on colour, phenolics and volatile composition of Malvasia and Moscato white wines 277 144 0 29 450
Exploitation of simultaneous alcoholic and malolactic fermentation of Incrocio Manzoni, a traditional Italian white wine 299 74 0 71 444
Environmental stress and aroma production during wine fermentation 250 123 0 68 441
Effect of ultra-high pressure treatment on the chemical properties, colour and sensory quality of young red wine 274 114 0 34 422
Effect of sun, oven and freeze-drying on anthocyanins, phenolic compounds and antioxidant activity of black grape (Ekşikara) (Vitis vinifera L.) 135 258 0 28 421
Spray deposition and control of Botrytis cinerea on grape leaves and bunches: part 2 (Wine Grapes) 239 122 0 58 419
Tannins and anthocyanins: From their origin to wine analysis - A review 257 119 0 38 414
An integrated strategy for the proactive management of grapevine trunk disease pathogen infections in grapevine nurseries 240 100 0 67 407
Effect of berry weight and its components on the contents of sugars and anthocyanins of three varieties of Vitis vinifera L. under different water supply conditions 196 167 0 42 405
Effect of irrigation with diluted winery wastewater on cations and pH in four differently textured soils 267 103 0 29 399
The effect of copper ions on colour in extracts of Cabernet Sauvignon and Sangiovese skins under wine-like conditions 225 143 0 29 397
The diversity and dynamics of indigenous yeast communities in grape must from vineyards employing different agronomic practices and their influence on wine fermentation 250 109 0 35 394
Phenolic compound profiles in skins of white wine and table grape cultivars grown in the national grape germplasm resource nursery of China 305 51 0 36 392
The effect of half plunging and no plunging as alternative winemaking techniques on phenolic extraction and pigment composition of wine 311 45 0 32 388
Separation and purification of four stilbenes from Vitis vinifera L. cv. cabernet sauvignon roots through high-speed counter-current chromatography 172 176 0 39 387
Prospects for using entomopathogenic nematodes to control the vine mealybug, Planococcus ficus, in South African vineyards 272 69 0 46 387
Spray deposition and control of Botrytis cinerea on grape leaves and bunches: part 1 (Table Grapes) 228 96 0 62 386
Ecophysiology, vigour, berry and wine characteristics of grapevines growing on and off heuweltjies 240 84 0 61 385
Characterisation of Hanseniaspora isolates with potential aroma-enhancing properties in Muscat wines 158 200 0 26 384
Effects of ultraviolet C irradiation on stilbene biosynthesis in Vitis vinifera L. cv. Cabernet Sauvignon berry skins and calli 131 217 0 33 381
Influence of different phenolic fractions on red wine astringency based on polyphenol/protein binding 240 92 0 45 377
A mathematical model to evaluate the kinetics of D-glucose and D-fructose fermentations by Saccharomyces bayanus at increasing ethanol concentrations 137 201 0 28 366
The effectiveness of basal shoot mechanical leaf removal at the onset of bloom to control crop on cv. Sangiovese (V vinifera L.): report on a three-year trial 225 77 0 63 365
Influences of berry size on fruit composition and wine quality of vitis vinifera L. cv. 'Cabernet Sauvignon' grapes 182 144 0 39 365
Influence of different yeast strains on metabolism of tryptophan and indole-3-acetic acid during fermentation 255 77 0 32 364
Effects of irrigation and cluster thinning on Tempranillo grape and wine composition 219 115 0 28 362
Tissue-specific accumulation of flavonoids in grape berries is related to transcriptional expression of VvF3'H and VvF3'5'H 235 97 0 29 361
Changes in volatile profiles and activity of hydroperoxide lyase and alcohol dehydrogenase during the development of Cabernet Sauvignon grapes (Vitis vinifera L.) 200 124 0 37 361
Effect of management practices applied to cover crops with bio-fumigation properties on cover crop performance and weed control in a vineyard 266 59 0 33 358
Effect of irrigation using diluted winery wastewater on Vitis vinifera L. cv. Cabernet sauvignon in a sandy alluvial soil in the Breede River Valley - Vegetative growth, yield and wine quality 223 72 0 63 358
Suitability of different PCR-DGGE primer sets for the monitoring of lactic acid bacteria in wine 231 81 0 44 356
Polyphenolic characterisation of Vranac, Kratosija and Cabernet Sauvignon (Vitis vinifera L. cv.) grapes and wines from different vineyard locations in Montenegro 235 89 0 30 354
Effects of cultural practices on total phenolics and vitamin C content of organic table grapes 253 59 0 34 346
Control potential of brassicaceae cover crops as green manure and their host status for Meloidogyne javanica and Criconemoides xenoplax 217 92 0 33 342
Selection of Saccharomyces cerevisiae strains applied to the production of Prieto Picudo rosé wines with a different aromatic profile 232 76 0 33 341
Trace element partitioning in 'Sibera' grapevines as affected by nitrogen fertilisation 217 90 0 28 335
Effect of Torulaspora delbrueckii yeast on the anthocyanin and flavanol concentrations of Cabernet franc and Pinotage wines 263 37 0 35 335
Evaluating nanofiltration effect on wine 87Sr/86Sr isotopic ratio and the robustness of this geographical fingerprint 221 71 0 41 333
Plant diversity in an intensively cultivated vineyard agro-ecosystem (Langhe, North-West Italy) 236 68 0 27 331
Impact of grape temperature at pressing on organic acids and oenological characteristics of Méthode Cap Classique wines 161 132 0 36 329
Characterisation of vernaccia Nera (Vitis vinifera L.) grapes and wine 226 54 0 45 325
Accumulation pattern of flavonoids in Cabernet Sauvignon grapes grown in a low-latitude and high-altitude region 199 87 0 34 320
A theoretical approach for understanding the haze phenomenon in bottled white wines at molecular level 207 67 0 45 319
Effect of vegetation time and climatic conditions on trans-resveratrol concentrations in cabernet sauvignon and merlot wines from different regions in Turkey 206 71 0 37 314
Rationale for a stronger disposition of Chardonnay wines for stuck and sluggish fermentation 211 64 0 34 309
Seasonal variation in composition of winery wastewater in the breede River Valley with respect to classical water quality parameters 140 133 0 36 309
Influence of blackberry plants on the aroma profile of Vitis vinifera L. cv. Pinot Noir 208 46 0 49 303
The impact of smoke from vegetation fires on sensory characteristics of cabernet sauvignon wines made from affected grapes 191 79 0 30 300
Integrative effects of vine water relations and grape ripeness level of Vitis vinifera L. cv. Shiraz/Richter 99. II. grape composition and wine quality 209 51 0 38 298
Intra-varietal Agronomical Variability in Vitis vinifera L. cv. cannonau investigated by fluorescence, texture and colorimetric analysis 187 76 0 31 294
Berry heterogeneity as a possible factor affecting the potential of seed mechanical properties to classify wine grape varieties and estimate flavanol release in wine-like solution 199 62 0 31 292
Do differences in the colour and phenolic composition of young shiraz wines reflect during ageing? 199 49 0 41 289
Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity: A Review 186 80 0 22 288
Microbial Resources and Innovation in the Wine Production Sector 61 194 0 27 282
Gentisic acid, salicylic acid, total phenolic content and cholinesterase inhibitory activities of red wines made from various grape varieties 216 49 0 17 282
Effects of weathered soil parent materials on Merlot grapevines grafted onto 110 Richter and 101-14Mgt rootstocks 175 74 0 31 280
The influences of different winemaking techniques on the mouthfeel of Shiraz grapes 214 28 0 37 279
This tool is under development and it is available in Beta Test version
This tool is under development and it was published with the objective to test the usage and performance. All the indicators are real and they are gradually being loaded. Slowness and out of service problems may occur in this version.
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.