C.J. van Wyk - Concepedia

Author

C.J. van Wyk

Stellenbosch University

Also Known As

C. J. VAN WYK, C. J. Van Wyk, C. J. van Wyk, C.J. van Wyk, Cornelius J. Van Wyk

Publications

782

Citations

H-Index

Concepts

All Affiliations

Stellenbosch University University of California, Davis Institute for Deciduous Fruit, Vines and Wine

About

C.J. van Wyk is an author at Stellenbosch University specializing in food chemistry, health sciences, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	477
2	Medicine	5	5	141
3	Engineering	4	4	121
4	Biochemistry	2	2	54
5	Natural Sciences	1	1	30

C.J. van Wyk

Publications

755

Citations

H-Index

Page 1

	Year	Citations
Effect of Sunlight and Shade on N orisoprenoid Levels in Maturing Weisser Riesling and Chenin blanc Grapes and Weisser Riesling Wines J. Marais, C.J. van Wyk, A. Rapp South African Journal of Enology and Viticulture Food ChemistryAgricultural ChemistryChenin Blanc GrapesBotanyN Orisoprenoid Levels	2017	116
Composition and Sensory Qualities of Wines Prepared from White Grapes by Fermentation with and without Grape Solids Vernon L. Singleton, H. A. Sieberhagen, P. de Wet, American Journal of Enology and Viticulture Food ChemistryPhenol ContentFood FermentationFood AnalysisSensory Qualities	1975	61
Effect of Storage Time, Temperature and Region on the Levels of 1, l ,6-Trimethyl-1,2-dihydronaphthalene and other Volatiles, and on Quality of Weisser Riesling Wines J. Marais, C.J. van Wyk, A. Rapp South African Journal of Enology and Viticulture	2017	57
Effect of Region on Free and Bound Monoterpene and C13-N orisoprenoid Concentrations in Weisser Riesling Wines J. Marais, Giuseppe Versini, C.J. van Wyk, South African Journal of Enology and Viticulture	2017	56
Composition and Sensory Qualities of Wines Prepared from White Grapes by Fermentation with and without Grape Solids Vernon L. Singleton, H. A. Sieberhagen, P. De Wet, American Journal of Enology and Viticulture Food ChemistryPhenol ContentFood FermentationFood AnalysisSensory Qualities	1975	52
Effect of Grape Maturity and Juice Treatments on Terpene Concentrations and Wine Quality of Vitis vinifera L. cv. Weisser Riesling and Bukettraube J. Marais, C.J. van Wyk South African Journal of Enology and Viticulture	2017	49
The Contribution of Some Fermentation Products to the Odor of Dry White Wines C.A. van der Merwe, C.J. van Wyk American Journal of Enology and Viticulture Food ChemistryFood FermentationDry White WinesChemical CompositionFood Analysis	1981	48
Some Volatile Aroma Components of Vitis Vinifera L. cv. Sauvignon blanc O.P.H. Augustyn, A. Rapp, C.J. van Wyk South African Journal of Enology and Viticulture FlavoromicsPlant MetabolomicsSauvignon BlancPhytochemistryVolatile Aroma Components	1985	42
Isoamyl Acetate — a Key Fermentation Volatile of Wines of<i>Vitis Vinifera</i>CV Pinotage C.J. van Wyk, O.P.H. Augustyn, P. de Wet, American Journal of Enology and Viticulture Cultivar PinotageEngineeringBotanyTable WinesPlant Metabolomics	1979	34
Isoamyl Acetate — a Key Fermentation Volatile of Wines of Vitis Vinifera CV Pinotage C.J. van Wyk, O.P.H. Augustyn, P. de Wet, American Journal of Enology and Viticulture Plant PhysiologyCultivar PinotageEngineeringBotanyTable Wines	1979	33

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