Jeanne Brand
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View article: Polyphenolic compounds in Sauvignon Blanc - from grapes to wine
Polyphenolic compounds in Sauvignon Blanc - from grapes to wine Open
At harvest, the metabolic composition of wine grapes reflects the accumulated effect of the environmental conditions, the stresses endured, and viticultural manipulations applied during the growing season. The role of the winemaker is to e…
View article: Cultural differences in wine conceptualization among consumers in France, Portugal and South Africa
Cultural differences in wine conceptualization among consumers in France, Portugal and South Africa Open
View article: Varietal thiols levels and sensory effects in South African Colombard wines
Varietal thiols levels and sensory effects in South African Colombard wines Open
The levels of varietal thiols and the role these compounds play in Colombard wine have not been investigated in detail. This study assessed the levels of the varietal thiols 4-methyl-4-sulfanylpentan-2-one (4MSP), 3-sulfanylhexyl acetate (…
View article: Exploration of Data Fusion Strategies Using Principal Component Analysis and Multiple Factor Analysis
Exploration of Data Fusion Strategies Using Principal Component Analysis and Multiple Factor Analysis Open
In oenology, statistical analyses are used for descriptive purposes, mostly with separate sensory and chemistry data sets. Cases that combine them are mostly supervised, usually seeking to optimize discrimination, classification, or predic…
View article: Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc
Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc Open
Patterns in data obtained from wine chemical and sensory evaluations are difficult to decipher using classical statistics. Coupling data fusion with machine learning techniques could assist in solving these issues and lead to new hypothese…
View article: Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach
Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach Open
Wine is characterised by an underlying aromatic volatile profile, which allows human subjects to easily recognise the product as “wine” by smell alone. Yeast metabolism significantly contributes to wine organoleptic properties, and some ye…
View article: Investigating the Concept of South African Old Vine Chenin Blanc
Investigating the Concept of South African Old Vine Chenin Blanc Open
CITATION: Mafata, M., et al. 2020. Investigating the concept of South African old vine chenin blanc. South African Journal of Enology and Viticulture, 41(2):168-182, doi:10.21548/41-2-4018.
View article: The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time
The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time Open
The sensorial evaluation of Chenin blanc wine produced with different types of oak wood treatments over time has not been investigated before. The main aim of this study was to assess the sensory profile, using a trained panel, of a South …
View article: Wine Quality Drivers: A Case Study on South African Chenin Blanc and Pinotage Wines
Wine Quality Drivers: A Case Study on South African Chenin Blanc and Pinotage Wines Open
The aim of the study was to propose a methodology for the elucidation of sensory and chemical wine quality drivers. The winners of the 2018 Top 10 Chenin Blanc and Top 10 Pinotage challenges and additional lower scoring wines for each cult…
View article: Comparison of pivot profile© to frequency of attribute citation: Analysis of complex products with trained assessors
Comparison of pivot profile© to frequency of attribute citation: Analysis of complex products with trained assessors Open
View article: Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications
Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications Open
View article: Interaction Effects of 3-Mercaptohexan-1-ol (3MH), Linalool and Ethyl Hexanoate on the Aromatic Profile of South African Dry Chenin blanc Wine by Descriptive Analysis (DA)
Interaction Effects of 3-Mercaptohexan-1-ol (3MH), Linalool and Ethyl Hexanoate on the Aromatic Profile of South African Dry Chenin blanc Wine by Descriptive Analysis (DA) Open
CITATION: Wilson, C. et al. 2018. Interaction effects of 3-mercaptohexan-1-ol (3MH), linalool and ethyl hexanoate on the aromatic profile of South African dry Chenin Blanc wine by descriptive analysis (DA). South African Journal of Enology…
View article: Sorting in Combination with Quality Scoring: A Tool for Industry Professionals to Identify Drivers of Wine Quality Rapidly
Sorting in Combination with Quality Scoring: A Tool for Industry Professionals to Identify Drivers of Wine Quality Rapidly Open
CITATION: Brand, J. et al. 2018. Sorting in combination with quality scoring : a tool for industry professionals to identify drivers of wine quality rapidly. South African Journal of Enology and Viticulture, 39(2):163-175, doi:10.21548/39-…
View article: EVALUATING SOUTH AFRICAN CHENIN BLANC WINE STYLES USING AN LC-MS SCREENING METHOD
EVALUATING SOUTH AFRICAN CHENIN BLANC WINE STYLES USING AN LC-MS SCREENING METHOD Open
Sensory evaluation is the approach currently used when evaluating the style of a South African Chenin Blanc wine. Using an untargeted LC-HRMS approach, a number of wine samples previously attributed to the three recognized styles were used…
View article: The Impact of Smoke From Vegetation Fires on Sensory Characteristics of Cabernet Sauvignon Wines Made From Affected Grapes
The Impact of Smoke From Vegetation Fires on Sensory Characteristics of Cabernet Sauvignon Wines Made From Affected Grapes Open
CITATION: De Vries, C. J., et al. 2016. The impact of smoke from vegetation fires on sensory characteristics of cabernet sauvignon wines made from affected grapes. South African Journal for Enology and Viticulture, 37(1): 22-30, doi:10.215…
View article: Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine
Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine Open
Background and Aims-Wine aroma is influenced by complex interactions between various wine constituents. This study investigated the sensory interactive effects of Sauvignon Blanc impact compounds, 3-mercaptohexan-1-ol and 3-isobutyl-2-meth…
View article: The isolation, structural determination and bioactivity of 1E,3R,4S,5E,7Z-1-bromo 3,4,8-trichloro-7- (dichloromethyl)-3-methylocta-1,5,7-triene from a Namibian Plocamium species
The isolation, structural determination and bioactivity of 1E,3R,4S,5E,7Z-1-bromo 3,4,8-trichloro-7- (dichloromethyl)-3-methylocta-1,5,7-triene from a Namibian Plocamium species Open
A known compound namely 1E,3R,4S,5E,7Z-1-bromo-3,4,8-trichloro-7-
\n(dichloromethyl)-3-methylocta-1,5,7-triene was isolated from a Namibian Plocamium
\nspecies for the first time and characterized by means of one and two dimensional
\nNucl…
View article: Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds
Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds Open
Wine aroma is influenced by complex interactions between various wine constituents. This study investigated the sensorial interactive effects of Sauvignon Blanc impact compounds, 3-mercaptohexan-1-ol,3-isobutyl-2-methoxypyrazine with aldeh…