Research
collaboration with SA wine industry
Researchers, post-graduate
students of Stellenbosch University and visiting scientists
from Norway, recently attended a public tasting of top
scoring Chenin Blanc wines in the Chenin Blanc Challenge,
at the Mount Nelson Hotel, Cape Town.
This event coincided with a research visit from 15 to
19 March 2010, of Principal Research Scientist, Prof
Tormod Næs, of Nofima, Norway, to Stellenbosch
University. Under the leadership of Tormod Næs,
Nofima, is currently collaborating with three other
international academic institutes, including SU, on
the ConsumerCheck project. The project aims to develop
new statistical and data analysis methods to profile
consumers’ preferences for food, beverage and
other commodities. One of the anticipated outcomes of
the project is the development of a software program,
ConsumerCheck, that will use the new methods to give
industry a better insight into what consumers want.
Chenin Blanc is important for the SA wine industry based
on growing export volumes and this SA varietal occupies
a unique position in the international wine market.
In view of this, Dr Hélène Nieuwoudt of
the Institute of Wine Biotechnology (IWBT), Stellenbosch
University established research collaboration with the
SA Chenin Blanc Association. In 2010 four students have
enrolled for postgraduate studies that will focus on
the chemical and sensory profiles of South African Chenin
blanc wines, as well as consumer acceptance of the various
Chenin Blanc wine styles. In these studies, the well
equipped Chemical Analytical Laboratory of the IWBT
and Sensory Research Unit of the Department of Food
Science, Stellenbosch University, will play a major
role. The SA project is funded by the NRF, as well the
SA wine industry in the form of a three year Winetech
grant and the research leadership includes Prof. Tormod
Næs of Nofima, Drs. Hélène Nieuwoudt
and Andreas Tredoux, both of IWBT, SU, as well as Nina
Muller of the Department of Food Science, SU.
Helène Nieuwoudt2, Nina Muller2,
Andreas Tredoux2, Nina Lawrence2, Richard Kershaw3,
Elena Menichelli1, Tormod Næs1, Evette Hanekom2,
Lindi van Niekerk2, Hanneke Botha2
1Researchers from Nofima, Norway, 2Researchers &
post-graduate students from IWBT & Food Science,
SU, 3Chenin Blanc Association member and chairperson
of the tasting session
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