Researcher: Dr. Jose-Luis Aleixandre-Tudo (South African Grape and Wine Research Institute, Stellenbosch University) Aim and industry relevance...
Jose-Luis Aleixandre-Tudo
The extraction of phenolic compounds during the fermentation process is influenced by many factors. Temperature, punch down and pump over...
Despite recent advances, the measurement of phenolic compounds during the winemaking process still requires an analytical procedure that involves...
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...
The main objective of this project is to establish a web based application where efficient management of phenolic data, generated through spectral...