Project Table
Table 1.2 Brandy and Distilling Committee SELECT PROJECT NUMBER FOR FULL PROJECT DETAILS
Proj. No.
Project title
Project Leader
Institution
Telephone
Fax
E-mail
WW 09-03
The effect of juice turbidity and yeast lees content on rebate wine and potstill brandy quality
FP van Jaarsveld (Compl.)
IFT-NVB
021 – 8093052
021 – 8093002
vjaarsveldf@arc.agric.za
WW 09-05
Developing techniques to rapidly induce the needed ageing character in brandy products
WW 09-06
Development of an aroma profile wheel and profile evaluation score card for South African Brandy
NP Jolly (compl.)
021 – 8093060
jollyn@arc.agric.za
WW 09-07
Authenticity of S.A. brandies
IWBT 02-01
The selection and breeding of brandy yeasts with enhanced ester formation
M du Toit (Compl.)
IWBT-US
021 – 8083772
021 – 8083771
mdt@sun.ac.za
IWBT 02-02
The cloning and transformation of brandy yeasts with the alcohol acetyl transferase gene for improved ester formation
F F Bauer (Compl.)
021 – 8084346
FB2@sun.ac.za
IWBT 02-03
The occurrence of malolactic fermentation (MLF) in rebate wine and its influence on brandy quality
IWBT 02-04
The cloning and characterization of yeast genes involved in the synthesis of long chain fatty esters for increased flavour production in brandy
N09-08-225
The effect of regular wine and brandy consumption interacting with the genetic risk factors for cardiovascular disease on the lipoprotein profile, oxidative stress and inflammation associated with coronary heart disease
DP van Velden
US
021-9389233
021-9389153
dpvv@sun.ac.za
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