Viticulture & Oenology
Welkom by Universiteit Stellenbosch





  1.       ALDER-RANGEL A, IDNURM A, BRAND AC, BROWN A, GORBUSHINA A, KELLIHER CM, CAMPOS C, LEVIN DE, BELL-PEDERSEN D, DADACHOVA E, BAUER FF, ET AL. The Third International Symposium on Fungal Stress e ISFUS. Fungal Biology 2020; 124(5):235-252.

2.       ALEIXANDRE TUDO JL, BOLAÑOS-PIZARRO M, ALEIXANDRE J-L, ALEIXANDRE-BENAVENT R. Worldwide Scientific Research on Nanotechnology: A Bibliometric Analysis of Tendencies, Funding, and Challenges.Journal of Agricultural and Food Chemistry 2020; 68:9158-9170.

3.       ALEIXANDRE TUDO JL, CASTELLO-COGOLLOS L, ALEIXANDRE J-L, ALEIXANDRE-BENAVENT R.Bibliometric insights into the spectroscopy research field: A food science and technology case study.APPLIED SPECTROSCOPY REVIEWS 2020; 55(9):873-906.

Probiotics and Antimicrobial Proteins 2020; 12(3):785-797.

5.       ALEIXANDRE TUDO JL, DU TOIT WJ. A chemometric approach to the evaluation of the ageing ability of red wines. CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS 2020; 203:1-8.

6.       ALEIXANDRE TUDO JL, DU TOIT WJ. Evolution of Phenolic Composition During Barrel and Bottle Aging.South African Journal of Enology and Viticulture 2020; 41(2):233-237.​. Scientific Reports 2020; 10(1):1- 12.

8.       BOTHA A, DU TOIT WJ, BRAND J, KIDD M, GROENEWALD N. The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time. Foods 2020; 9(9):1-14.

9.       BOTHA A, DU TOIT WJ, BRAND J, KIDD M, GROENEWALD N. The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a WhiteWine over Time. Foods 2020; 9(1220):1-14.

10.   BRAND J, PANZERI V, BUICA AS. Wine Quality Drivers: A Case Study on South African Chenin Blanc and Pinotage Wines. Foods 2020; 9(805):1-16.

11.   BRAND J, VALENTIN D, KIDD M, VIVIER MA, NAES T, NIEUWOUDT H. Comparison of pivot profile to frequency of attribute citation: Analysis of complex products with trained assessors. FOOD QUALITY AND PREFERENCE 2020; 84(

12.   CONACHER CG, NAIDOO RK, ROSSOUW D, BAUER FF. Real-time monitoring of population dynamics and physical interactions in a synthetic yeast ecosystem by use of multicolour flow cytometry. Applied Microbiology and Biotechnology 2020; 104(12):5547-5562.

13.   DANIELS AJ, OPARA UL, POBLETE CA, NIEUWOUDT H. New technologies to maintain quality and reduce postharvest losses of table grapes. Acta Horticulturae 2020; 1275:113-119.

14.   DU TOIT SC, ROSSOUW D, DU TOIT M, BAUER FF. Enforced mutualism leads to improved cooperative behavior between Saccharomyces cerevisiae and Lactobacillus plantarum.Microorganisms 2020; 8(8):1-14.

15.   FOURIE E, ALEIXANDRE TUDO JL, MIHNEA M, DU TOIT WJ. Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions. Food Control 2020; 115:1-10.

16.   GARRIDO BANUELOS G, BUICA AS. Is There a Link Between Coffee Aroma and the Level of Furanmethanethiol (FMT) in Pinotage Wines?. South African Journal of Enology and Viticulture 2020; 41(2):1-6.

17.   GARRIDO BANUELOS G, PANZERI V, BRAND J, BUICA AS. Evaluation of sensory effects of thiols in red wines by projective mapping using multifactorial analysis and correspondence analysis. JOURNAL OF SENSORY STUDIES 2020; 35(4):1-11.

18.   GARRIDO-BAÑUELOS G, BALLESTER J, BUICA AS, MIHNEA M. Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines. Foods 2020; 9(8):1-17.

19.   GARRIDO-BAÑUELOS G, BUICA AS, DU TOIT WJ. Phenolic and Sensorial Evolution during Bottle Ageing of South African Shiraz Wines with Different Initial Phenolic Profiles. South African Journal of Enology and Viticulture 2020; 41(1):17-32.

20.   HACKING CJ, POONA NK, POBLETE CA. Vineyard yield estimation using 2-D proximal sensing: a multitemporal approach. OENO One 2020; 4:793-812.

21.   MAFATA M, BRAND J, PANZERI V, BUICA AS. Investigating the Concept of South African Old Vine Chenin Blanc. South African Journal of Enology and Viticulture 2020; 41(2):168-182.

22.   MCKAY MA, BAUER FF, PANZERI V, BUICA AS. Investigating the effects of two volatile phenols on aroma perception of four red wine cultivars using Projective Mapping. JOURNAL OF SENSORY STUDIES 2020; 0:1-13.

23.   MCKAY MA, BAUER FF, PANZERI V, BUICA AS. Investigation of olfactory interactions of low levels of five off-flavour causing compounds in a red wine matrix. Food Research International 2020; 128:1-12.

.   MCKAY MA, BAUER FF, PANZERI V, BUICA AS. Perceptual interactions and characterisation of odour quality of binary mixtures of volatile phenols and 2-isobutyl-3-methoxypyrazine in a red wine matrix. Journal of Wine Research 2020; 31(1):49-66.

25.   MCKAY MA, BUICA AS. Factors Influencing Olfactory Perception of Selected Off-flavourcausing Compounds in Red Wine - A Review. South African Journal of Enology and Viticulture 2020; 41(1):56- 71.

26.   MONFORTE AR, MARTINS S.I.F.S, DA SILVA FERREIRA AC. Impact of Phenolic Compounds in Strecker Aldehyde Formation in Wine Model Systems: Target and Untargeted Analysis. Journal of Agricultural and Food Chemistry 2020; 68:10281-10286.

27.   MORÁN A, FERREYRA R, SELLÉS G, SALGADO E, CÁCERES-MELLA A, POBLETE CA. Calibration of the surface renewal method (SR) under different meteorological conditions in an avocado orchard.AGRONOMY JOURNAL 2020; 10(5):1-14.

28.   NEL AP, DU TOIT WJ, VAN JAARSVELD FP. Pinking in White Wines – A Review. South African Journal of Enology and Viticulture 2020; 41(2):151-157.

​29.   OOSTHUIZEN JR, NAIDOO RK, ROSSOUW D, BAUER FF. Evolution of mutualistic behavior between Chlorella sorokiniana and Saccharomyces cerevisiae within a synthetic environment. Journal of Industrial Microbiology & Biotechnology 2020; 47(4,5):357-372.

 30.   PANZERI V, IIPINGE H, BUICA AS. Evaluation of South African Chenin Blanc Wines Made From Six Different Trellising Systems Using a Chemical and Sensorial Approach. South African Journal of Enology and Viticulture 2020; 41(2):133-150.

31.   PETROVIC G, ALEIXANDRE TUDO JL, BUICA AS. Viability of IR spectroscopy for the accurate measurement of yeast assimilable nitrogen content of grape juice. TALANTA 2020; 206:1-7.

 32.   POBLETE CA, DANIELS AJ, NIEUWOUDT H, OPARA UL. Artificial neural network as alternative method for prediction of sugar and acidity using near-infrared spectroscopy in table grapes . Acta Horticulturae 2020; 1292:321-328.

33.   POBLETE CA, FUENTES S. Editorial: Special Issue “Emerging Sensor Technology in Agriculture". SENSORS 2020; 20(14):1-3.

34.   POBLETE CA, STREVER AE, BARNARD Y, VIVIER MA. Proximal detection using robotics for vineyard monitoring: A concept. Acta Horticulturae 2020; 1279:231-238.

35.   REBEL P, POBLETE CA, VAN ZYL JG, WESSELS JPB, COETZER C, MCLEOD A. Determining mancozeb deposition benchmark values on apple leaves for the management of Venturia inaequalisPlant Disease 2020; 104(1):168-178.

36.   SHEKHAWAT K, BAUER FF, SETATI ME. The transcriptomic response of a wine strain of Lachancea thermotolerans to oxygen deprivation. FEMS Yeast Research 2020; 20(7):1-11.

37.   SMIT SJ, VIVIER MA, YOUNG PR. Comparative (Within Species) Genomics of the Vitis vinifera L. Terpene Synthase Family to Explore the Impact of Genotypic Variation Using Phased Diploid Genomes. Frontiers in Genetics 2020; 11(42):1-19.

38.   SOUTHEY TO, STREVER AE. Assessing the grapevine and environmental interactions: Integrating weather and thermal satellite data in the context of climate change, South Africa. Horticulturae 2020; 1276:49-56.

39.   SZYMAńSKI J, BOCOBZA S, PANDA S, SONAWANE P, CÁRDENAS PD, LASHBROOKE JG, KAMBLE A, SHAHAF N, MEIR S, AL E. Analysis of wild tomato introgression lines elucidates the genetic basis of transcriptome and metabolome variation underlying fruit traits and pathogen response. Nature Genetics 2020; 52:1111-1121.

40.   VALDETARA F, ŠKALIč M, FRACASSETTI D, LOUW M, COMPAGNO C, DU TOIT M, FOSCHINO R, PETROVIč U, DIVOL BT, VIGENTINI I. Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition. FOOD MICROBIOLOGY 2020; 90:1-11.

41.   VÉLEZ S, BARAJAS E, RUBIO JA, VACAS R, POBLETE CA. Effect of Missing Vines on Total Leaf Area Determined by NDVI Calculated from Sentinel Satellite Data: Progressive Vine Removal Experiments. Applied Sciences 2020; 10(10):1-12.

42.   WEILLER FJR, GERBER L, TRYGG J, FANGEL JU, WILLATS W, DRIOUICH A, VIVIER MA, MOORE JP. Overexpression of VviPGIP1 and NtCAD14 in Tobacco Screened Using Glycan Microarrays Reveals Cell Wall Reorganisation in the Absence of Fungal Infection. Vaccines 2020; 8(3):1-23.

43.   WILLIAMS CS, BUICA AS. Comparison of an Offine SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine. Molecules 2020; 25(3):1-13.

44.   BENTLEY J, OLSEN EK, MOORE JP, FARRANT JM. The phenolic profile extracted from the desiccation- tolerant medicinal shrub Myrothamnus flabellifolia using Natural Deep Eutectic Solvents varies according to the solvation conditions. PHYTOCHEMISTRY 2020; 173:1-10.

45.   FARRANT JM, MOORE JP, HILHORST HWM. Editorial: Unifying Insights into the Desiccation Tolerance Mechanisms of Resurrection Plants and Seeds. Frontiers in Plant Science 2020; 11(1089):1-3.

46.   ISINGIZWE NTURAMBIRWE JF, NIEUWOUDT H, PEROLD WJ, OPARA UL. Detecting bruise damage and level of severity in apples using a contactless nir spectrometer. APPLIED ENGINEERING IN AGRICULTURE 2020; 36(3):257-270.

47.   OSETE-ALCARAZ A, GÓMEZ-PLAZA, E. E, MARTÍNEZ-PÉREZ P, WEILLER FJR, SCHÜCKEL J, WILLATS W, MOORE JP, ROS-GARCÍA JM, BAUTISTA-ORTÍN AB. The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix. Food Research International 2020; 129:1- 9.