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South African Journal of Enology and Viticulture (2224-7904)
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Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity: A Review 350 117 0 0 467
A Review of Tannin Determination Methods Using Spectro-photometric Detection in Red Wines and Their Ability to Predict Astringency 144 58 0 8 210
Tannins and anthocyanins: From their origin to wine analysis - A review 161 13 0 1 175
Quantitative investigation of leaf photosynthetic pigments during annual biological cycle of Vitis vinifera L. Table Grape Cultivars 146 25 0 1 172
Technological Advances in Winery Wastewater Treatment: A Comprehensive Review 73 88 0 6 167
Effect of skin contact before and during alcoholic fermentation on the chemical and sensory profile of South African Chenin blanc white wines 148 12 0 2 162
Effect of Temperature and Duration of Maceration on Colour and Sensory Properties of Red Wine: A Review 142 18 0 0 160
Sauvignon blanc wine: Contribution of ageing and oxygen on aromatic and non-aromatic compounds and sensory composition - A review 134 17 0 1 152
Pinking in White Wines - A Review 104 26 0 2 132
Formulation of Entomopathogenic Nematodes for the Control of Key Pests of Grapevine: A Review 89 20 0 7 116
Bioactive properties, fatty acid composition and mineral contents of grape seed and oils 92 21 0 1 114
Effects of abiotic factors on phenolic compounds in the Grape Nerry - a review 94 20 0 0 114
Recent Developments in Seedless Grapevine Breeding 92 13 0 4 109
Influence of winemaking practices on the characteristics of winery wastewater and water usage of wineries 83 18 0 1 102
Management of winery wastewater by re-using it for crop irrigation - A review 85 15 0 2 102
Relationships between water status, leaf chlorophyll content and photosynthetic performance in Tempranillo vineyards 81 13 0 2 96
Mitigation and Adaptation Practices to the Impact of Climate Change on Wine Grape Production, with Special Reference to the South African Context 78 13 0 5 96
Determining the impact of industrial wine yeast strains on organic acid production under white and red wine-like fermentation conditions 69 15 0 11 95
Effect of sun, oven and freeze-drying on anthocyanins, phenolic compounds and antioxidant activity of black grape (Ekşikara) (Vitis vinifera L.) 75 17 0 1 93
A Review of the Potential Use of Entomopathogenic Nematodes to Control Above-Ground Insect Pests in South Africa 73 16 0 2 91
A Review of Leaf-mining Insects and Control Options for their Management, with Special Reference to Holocacista capensis (Lepidoptera: Heliozelidae) in Vineyards in South Africa 61 24 0 3 88
The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications 71 14 0 0 85
Effect of Gibberellic acid (GA3) inflorescence application on content of bioactive compounds and antioxidant potential of grape (Vitis L.) 'Einset Seedless' berries 68 17 0 0 85
Bottle Fermented Sparkling Wine: Cork or Crown Closures During the Second Fermentation? 69 9 0 7 85
Effects of adding unsaturated fatty acids on fatty acid composition of saccharomyces cerevisiae and major volatile compounds in wine 68 12 0 1 81
The Impact of Different Tannin to Anthocyanin Ratios and of Oxygen on the Phenolic Polymerisation Over Time in a Wine-like Solution 67 9 0 0 76
Influences of berry size on fruit composition and wine quality of vitis vinifera L. cv. 'Cabernet Sauvignon' grapes 63 10 0 1 74
Screening Non-Saccharomyces Yeasts as Low Ethanol Producing Starter Cultures 49 10 0 14 73
Microbial Resources and Innovation in the Wine Production Sector 61 9 0 1 71
Phenolic Compounds in Cork-Closed Bottle-Fermented Sparkling Wines 58 5 0 8 71
Cold Hardiness of Primary Buds of Wine and Table Grape Cultivars in Poland 61 6 0 2 69
The diversity and dynamics of indigenous yeast communities in grape must from vineyards employing different agronomic practices and their influence on wine fermentation 48 16 0 3 67
An Overview of Mites on Grapevine and the Discovery of a New Phytoseiidae Species: Typhlodromus (Typhlodromus) spiceae 50 8 0 8 66
Characterisation of Non-Saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation 56 8 0 1 65
Metal Concentrations in Grape Spirits 45 8 0 9 62
Determination of downy mildew and powdery mildew resistance of some grape cultivars 37 23 0 1 61
Profiling Potentially Smoke Tainted Red Wines: Volatile Phenols and Aroma Attributes 48 11 0 0 59
The Effect of Pre-Harvest Application of Pectic Oligosaccharides and Abscisic Acid on Technological Ripening and Anthocyanin Profile of 'Syrah' Must and Grapes Grown in a Warm Climate 44 5 0 10 59
Fermentation volume studies for red wine experimentation 50 6 0 2 58
Comparative Anatomy and Morphology of the Leaves of Grenache Noir and Syrah Grapevine Cultivars 44 14 0 0 58
Evolution of Phenolic Content, Antioxidant Capacity and Phenolic Profile during Cold Pre-fermentative Maceration and Subsequent Fermentation of Cabernet Sauvignon Red Wine 49 6 0 2 57
Determination of bioactive compounds and mineral contents of seedless parts and seeds of grapes 48 4 0 3 55
Impact of grape temperature at pressing on organic acids and oenological characteristics of Méthode Cap Classique wines 51 2 0 2 55
Berry size variation of Vitis vinifera L. cv. Syrah: Morphological dimensions, berry composition and wine quality 49 4 0 1 54
Evolution of Phenolic Composition During Barrel and Bottle Aging 43 8 0 3 54
Selection of Grass and Broadleaf Crops as Catch Crops where Winery Wastewater is Used for Irrigation: A Review 41 5 0 8 54
Enhancing phenolic maturity of Syrah with the application of a new foliar spray 44 7 0 2 53
Phytochemical Characterization and Antiplatelet Activity of Mexican Red Wines and Their By-products 40 5 0 8 53
Effect of the structure of seven anthocyanins on self-association and colour in an aqueous alcohol solution 41 10 0 1 52
Estimating transpiration of whole grapevines under field conditions 35 14 0 1 50
Potential of Local Entomopathogenic Nematodes for Control of the Vine Mealybug, Planococcus ficus 44 5 0 1 50
The influence of different winemaking techniques on the extraction of grape tannins and anthocyanins 44 3 0 2 49
Growing Season Climate Variability and its Influence on Sauvignon Blanc and Pinot Gris Berries and Wine Quality: Study Case in Romania (2005-2015) 45 3 0 1 49
Sensory Evaluation of Pinked Sauvignon Blanc Wines 34 9 0 6 49
Evaluation of South African Chenin Blanc Wines Made From Six Different Trellising Systems Using a Chemical and Sensorial Approach 34 8 0 5 47
UV-B Radiation as a Factor that Deserves Further Research in Bolivian Viticulture: A Review 37 6 0 4 47
Nitrogen and Sulphur Foliar Fertilisation 37 7 0 0 44
Factors Influencing Olfactory Perception of Selected Off-flavour-causing Compounds in Red Wine - A Review 33 8 0 3 44
Phenology and ripening of Vitis vinifera L. and Vitis labrusca L. varieties in the maritime climate of Samsun in Turkey's Black Sea Region 35 6 0 2 43
Phenolic characteristics and antioxidant activity of merlot and cabernet sauvignon wines increase with vineyard altitude in a high-altitude region 35 6 0 2 43
Evaluation of grapevines for resistance to downy mildew (Plasmopara viticola) under laboratory and field conditions 29 12 0 1 42
UV Light Acclimation Capacity of Leaf Photosynthetic and Photochemical Behaviour in Near-isohydric and Anisohydric Grapevines in Hot and Dry Environments 38 4 0 0 42
Effect of Bentonite Fining on Proteins and Phenolic Composition of Chardonnay and Sauvignon Blanc Wines 36 4 0 2 42
The Influence of Micro-oxygenation on the Long-term Ageing Ability of Pinot noir Wine 25 10 0 7 42
Non-Saccharomyces killer toxins: Possible biocontrol agents against Brettanomyces in wine? 29 6 0 6 41
Effect of Calcium Carbonate Residues from Cement Industries on the Phenolic Composition and Yield of Shiraz Grapes 23 16 0 2 41
Quantification of Resveratrol in Different Parts of Solid Pinotage Winery Waste: Investigating the Variance Between Consecutive Harvests 29 10 0 2 41
Effect of suspension freeze-concentration technology on the quality of wine 32 7 0 1 40
Gentisic acid, salicylic acid, total phenolic content and cholinesterase inhibitory activities of red wines made from various grape varieties 27 13 0 0 40
Influence of Must Supplementation on Growth of Pediococcus spp. after Alcoholic Fermentation 32 7 0 0 39
Evaluating Sustainable Use and Management of Winery Solid Wastes through Composting 28 6 0 5 39
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 28 9 0 1 38
Aromatic profile of white sweet semi-sparkling wine from malvasia di candia aromatica grapes 30 7 0 1 38
Grape Must Profiling And Cultivar Discrimination Based On Amino Acid Composition And General Discriminant Analysis With Best Subset 33 4 0 1 38
Additions of Glutathione or Specific Glutathione-rich Dry Inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: effect on wine chemical and sensory composition 29 5 0 3 37
An analysis of seed colour during ripening of cabernet sauvignon grapes 29 7 0 1 37
Aromatic characterisation of Malvasia odorosissima grapevines and comparison with Malvasia di Candia aromatica 31 3 0 3 37
The effect of grape temperature on the sensory perception of Méthode Cap Classique wines 33 2 0 2 37
Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest 31 4 0 2 37
Alteration Index Three Facilitates Interpretation of ß-Glucosidase, Acid-phosphatase and Urease Activities in Soils Irrigated with Diluted Winery Wastewater 30 4 0 3 37
Polyphenolic characterisation of Vranac, Kratosija and Cabernet Sauvignon (Vitis vinifera L. cv.) grapes and wines from different vineyard locations in Montenegro 31 3 0 2 36
Separation and purification of four stilbenes from Vitis vinifera L. cv. cabernet sauvignon roots through high-speed counter-current chromatography 32 3 0 1 36
The development of alcoholic fermented beverages utilizing plums with the application of innovative beverage fermentation technology 25 10 0 1 36
Influence of maturity and vineyard location on free and bound aroma compounds of grapes from the País cultivar 28 6 0 2 36
Hydric behaviour and gas exchange in different grapevine varieties (Vitis vinifera L.) from the Maule Valley (Chile) 29 4 0 3 36
Effect of Oxygen and Nitrogen Sparging during Grape Fermentation on Volatile Sulphur Compounds 23 8 0 5 36
Determination of volatile phenol in cabernet sauvignon wines, made from smoke-affected grapes, by using HS-SPME GC-MS 21 12 0 1 34
Occurrence of arbuscular mycorrhizal fungi in the roots of two grapevine cultivars in response to bioproducts 26 7 0 1 34
Laboratory Bioassays on the Susceptibility of Trimen's False Tiger Moth, Agoma trimenii (Lepidoptera: Agaristidae), to Entomopathogenic Nematodes and Fungi 25 6 0 3 34
The Effect of Cluster Position Determined by Vineyard Row Orientation on Grape Flavonoids and Aroma Profiles of Vitis vinifera L. cv. Cabernet Sauvignon and Italian Riesling in the North Foot of Tianshan Mountains 18 7 0 9 34
The effect of copper ions on colour in extracts of Cabernet Sauvignon and Sangiovese skins under wine-like conditions 25 5 0 3 33
Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines 26 4 0 3 33
Chemical and Sensorial Characterization of Tropical Syrah Wines Produced at Different Altitudes in Northeast of the Brazil 30 3 0 0 33
Effect of management practices applied to cover crops with bio-fumigation properties on cover crop performance and weed control in a vineyard 23 7 0 2 32
Effect of ultra-high pressure treatment on the chemical properties, colour and sensory quality of young red wine 21 6 0 5 32
Evaluating nanofiltration effect on wine 87Sr/86Sr isotopic ratio and the robustness of this geographical fingerprint 21 9 0 2 32
Crop Level and Harvest Date Impact on Four Ontario Wine Grape Cultivars. II. Wine Aroma Compounds and Sensory Analysis 27 5 0 0 32
Impact of time, oxygen and different anthocyanin to tannin ratios on the precipitate and extract composition using liquid chromatography-high resolution mass spectrometry 22 9 0 1 32
Survival of vine mealybug, Planococcus ficus (Signoret) (Hemip-tera: Pseudococcidae), on grapevine root remnants in soil in the Western Cape Province, South Africa 31 1 0 0 32
The effect of foliar potassium and seaweed products in combination with a leonardite fertigation product on flame seedless grape quality 22 8 0 1 31
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