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Publications by P.P. Minnaar
Differentiation Among Young and Market-Ready Cabernet Sauvignon, Pinotage and Shiraz Wines: Application of Canonical Discriminant Analysis Using Flavonoid and Non-Flavonoid Compositional Data
South African Journal of Enology and Viticulture
Differentiation Between Wines According to Geographical Regions in the Western Cape (South Africa) Using Multivariate Analyses Based on Selected Chemical Parameters in Young Red Wines
South African Journal of Enology & Viticulture
Saccharomyces Cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines
South African Journal of Enology & Viticulture
Related publications
Incidence of Volatile Phenols in Montenegrin Red Wines: Vranac, Kratosija and Cabernet Sauvignon
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Influence of Nanoporous Materials on the Chemical Composition of Merlot and Cabernet Sauvignon Wines
Environmental Engineering and Management Journal
Management
Monitoring
Policy
Law
Environmental Engineering
Pollution
Changes in Color During Aging of Cabernet Sauvignon and Muscat Bailey a Red Wines
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Application of Non-Supervised Pattern Recognition Techniques to Classify Cabernet Sauvignon Wines From the Balkan Region Based on Individual Phenolic Compounds
Journal of Food Composition and Analysis
Food Science
Shoot Growth of Merlot and Cabernet Sauvignon Grapevine Varieties
Pesquisa Agropecuaria Brasileira
Animal Science
Zoology
Agronomy
Crop Science
Polyphenolic Characterisation of Vranac, Kratosija and Cabernet Sauvignon (Vitis Vinifera L. Cv.) Grapes and Wines From Different Vineyard Locations in Montenegro
South African Journal of Enology and Viticulture
Association Among Dietary Flavonoids, Flavonoid Subclasses and Ovarian Cancer Risk: A Meta-Analysis
PLoS ONE
Multidisciplinary
Phenolic Compounds, Total Antioxidant Capacity and Volatile Components of Cabernet Sauvignon Red Wines From Five Different Wine-Producing Regions in China
Food Science and Technology
Biotechnology
Food Science
Data S1: Raw Data of Total Phenolic Content and Total Flavonoid Content
