micro-oxygenation in contemporary winemaking - Cape Wine ...

ACKNOWLEDGEMENTSI must acknowledge the help and support of the following people in the preparation of thisreport (though I will take responsibility for any remaining deficiencies and errors): All the industry specialists around the world, suppliers as well as academics, whoresponded to my queries, sent me information, took the time to talk to me, and kindlyshared their expertise; Joan Fortuin and others at the SAWIS library who tirelessly located many references onmy behalf; My CWM mentor, Cathy White, for her support and advice; Our Johannesburg tasting group, the Wild Yeasts, who madly embarked on the CWMjourney together but have also supported each other along the way; My partner and best friend, Eftyhia, without whom none of this would be possible orworthwhile.iii