About us | Our team | Post-harvest Technology | Wine and Fermentation Technology
The Post-Harvest and Wine Technology Programme comprises two distinct groups. The Post-Harvest Technology group serves the deciduous fruit, indigenous herbal tea and other alternative crop industries. The Wine and Fermentation Technology group on the other hand serves the wine and brandy industries as well as their associated suppliers. Combinations of experts from the different groups, to solve specific problems are made when the need arises.
The Division specializes in:
- Integrated management of post-harvest quality of perishables
- Processing and process optimization of agricultural products specializing in deciduous fruit and indigenous herbal teas
- Value-adding for previously disadvantaged communities / emerging farmers through small-scale processing
- Elucidating health promoting attributes of indigenous and other plants
- Developing neutraceuticals and other value added products
- Wine and brandy technology
- Wine grape and wine chemistry
- Wine microbiology
- Wine (and other) yeast selection and breeding
- Small-scale experimental wine making
- Analytical determination of wine / brandy authenticity
