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Focuses on the chemical quantification, as well as the chemical profiling of agricultural products, e.g. grapes, grape must, pome fruit, wine, wine-derived products (brandy & vinegar)


Analytical laboratory

  • Gas Chromatographic (GC) analyses - for the quantification of aromatic (volatile) compounds, e.g. esters, higher alcohols, aldehydes, etc.
  • High Performance Liquid Chromatographic (HPLC) analyses - for the quantification of chemical constituents, e.g. polyphenols (antioxidants), etc.
  • Spectrophotometric analyses - for the evaluation of color, microbial growth, etc.


Current research focus

  • Fermented beverage production
  • Effect of oenological parameters
  • Optimal ripeness of Shiraz grapes​ ​ ​ ​ ​

POST HARVEST AND AGRO-PROCESSING TECHNOLOGIES (PHATs)​​

​​AGRO-PROCESSING: FRUIT

AGRO-PROCESSING: PLANT BIO-ACTIVES GROUP

POST-HARVEST TECHNOLOGY: FRESH PRODUCE

​​WINE MICROBIOLOGY

​​WINE CELLAR AND CELLAR TECHNOLOGY

Researchers/Project LeadersField of ExpertiseE-mail addressTelephone numberFax number

Dr. Francois van Jaarsveld

Biochemistry-Wine/Brandy Authenticity

Vjaarsveldf@arc.agric.za 

+27 (0)21 809 3052

+27 (0)21 809 3002

Phillip Minnaar

Analytical Chemistry-Wine phenolic

Minnaarp@arc.agric.za

+27 (0)21 809 3320

+27 (0)21 809 3002

Francois October

Wine Chemistry

Octoberf@arc.agric.za

+27 (0)21 809 3135

+27 (0)21 809 3260