Project Description


Infrared spectroscopy, wine sensory and consumer aspects.


Dr Nieuwoudt completed a PhD in Wine Biotechnology at the Institute for Wine Biotechnology (IWBT), Stellenbosch University in 2004. After completing a Claude Leon Post-Doctoral fellowship at the IWBT, Dr Nieuwoudt was appointed in 2007 as a researcher with specific focus on the application of infrared spectroscopy for non-destructive quality control of table and wine grapes and wine. She received extensive industry funding from Winetech and the South African Table Grape Industry (SATI) for her research portfolio that expanded over time to include wine sensory evaluation and consumer research. Close industry collaboration was established between Dr Nieuwoudt’s research program and the Chenin Blanc Association of South Africa, resulting in pioneering and long-term initiatives of benefit to both academia and industry. Many postgraduate students (honours, masters, PhD) graduated from this integrated programme. Dr Nieuwoudt retired as a full-time senior researcher at the South African Grape and Wine Research Institute (SAGWRI) at the end of 2020. She is continuing her involvement with SAWGRI in a part-time capacity in 2021.


Room 1028, JH Neethling Building, Victoria Street, Stellenbosch