Viticulture & Oenology
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Publications

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SCIENTIFIC ARTICLES IN PEER-REVIEWED JOURNALS

2016

 

ADAM-BLONDON A-F, ALAUX M, POMMIER C, CANTU D, CHENG ZM, CRAMER GR, DAVIES C, DELROT S, DELUC L, DI GASPERO G, GRIMPLET J, FENNEL A, LONDO JP, KERSEY P, MATTIVI F, NAITHANI S, NEVEU P, NIKOLSKI M, PEZZOTTI M, REISCH BL, TOPFER R, VIVIER MA, WARE  D,QUESNE. Towards an open grapevine information system. Horticulture Journal 2016; 3:165056, 8 pages.

ALBERTIN A, SETATI ME, MIOT-SERTIER C, MOSTERT TT, COLONNA-CECCALDI B, COULON J, GIRARD P, MOINE V, PILLET M, SALIN F, BELY M, DIVOL BT, MASNEUF-POMAREDE I.Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering. Frontiers in Microbiology 2016; 6:1-16.

ALEIXANDRE TUDO JL, ALVAREZ I, LIZAMA V, NIEUWOUDT H, GARCIA MJ, ALEIXANDRE J-L, DU TOIT WJ. Modelling phenolic and volatile composition to characterize the effects of pre- fermentative cold soaking in Tempranillo wines. LWT-Food Science and Technology. LWT-FOOD SCIENCE AND TECHNOLOGY 2016; 66:193-200.

ALEIXANDRE TUDO JL, LIZAMA V, ALVAREZ I, NIEUWOUDT H, GARCIA MJ, ALEIXANDRE J-L, DU TOIT WJ. Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines . AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH 2016; 22 (2):205-214.

BEKKER SJ, HOFFMAN JE, JACOBS SM, STREVER AE, VAN ZYL JL. Ecophysiology, Vigour, Berry and Wine Characteristics of Grapevines Growing on and off Heuweltjies. South African Journal of Enology and Viticulture  2016; 37:176-192.

CHIDI BS, ROSSOUW D, BAUER FF. Identifying and assessing the impact of wine acid-related genes in yeast. CURRENT GENETICS 2016; 62:149-164.

COETZEE C, BRAND J, JACOBSON D, DU TOIT WJ. Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine Australian Society of Viticulture and Oenology Inc. . AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH 2016; 22:197-204.

COETZEE C, VAN WYNGAARD E, SUKLJE K, FERREIRA ACS, DU TOIT WJ. Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon Blanc Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7979-7993.

DE VRIES CJ, BUICA AS, BRAND J, MCKAY MA. The Impact of Smoke from Vegetation Fires on Sensory Characteristics of Cabernet Sauvignon Wines Made From Affected Grapes. South African Journal of Enology and Viticulture  2016; 37(1):22-30.

DE VRIES CJ, MOKWENA LM, BUICA AS, MCKAY MA. Determination of Volatile Phenol in Cabernet Sauvignon Wines, Made from Smoke-affected Grapes, by using HS-SPME GC-MS. South African Journal of Enology and Viticulture  2016; 37(1):15-21.

GAO Y, FANGEL JU, WILLATS WGT, VIVIER MA, MOORE JP. Effect of Commercial Enzymes on Berry Cell Wall Deconstruction in the Context of Intravineyard Ripeness Variation under Winemaking Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3862- 3872.

GOTTE M, BENARD M, KIEFER-MEYER MC, JABER R, MOORE JP, VICRE-GIBOUIN M, DRIOUICH A.Endoplasmic Reticulum Bodyâ€"Related Gene Expression in Different Root Zones of Arabidopsis Isolated by Laser-Assisted Microdissection. Plant Genome 2016; 9:1-13.

HOWELL CL, MYBURGH PA, LATEGAN EL, SCHOEMAN C, HOFFMAN JE. Effect of Irrigation using Diluted Winery Watewater on Vitis vinifera L. cv. Cabernet Sauvignon in a Sandy Alluvial Soil in the Breede River Valley - Vegetative Growth, Yield and Wine Quality. South African Journal of Enology and Viticulture  2016; 37(2):211-225.

JOUBERT C, YOUNG PR, EYEGHE-BICKONG H, VIVIER MA. Field-Grown Grapevine Berries Use Carotenoids and the Associated Xanthophyll Cycles to Acclimate to UV Exposure Differentially in High and Low Light (Shade) Conditions. Frontiers in Plant Science 2016; 7:1-17.

LOUW M, DU TOIT M, ALEXANDRE H, DIVOL BT. Comparative morphological characteristics of three Brettanomyces bruxellensis wine strains in the presence/absence of sulfur dioxide.International Journal of Food Microbiology. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2016; 238:79-88.

MUSINGARABWI DM, NIEUWOUDT H, YOUNG PR, EYEGHE-BICKONG H, VIVIER MA. A rapid qualitative and quantitative evaluation of grape berries at various stages of development using Fourier-transform infrared spectroscopy and multivariate data analysis. FOOD CHEMISTRY 2016; 190:253-262.

ROSSOUW D, BAUER FF. Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity. FOOD MICROBIOLOGY 2016; 55:32-64.

SMITH B, DIVOL BT. Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages Food Microbiology . FOOD MICROBIOLOGY 2016; 59:161-175.

SUKLJE K, ANTALICK G, BUICA AS, COETZEE ZA, BRAND J, SCHMIDTKE LM, VIVIER MA. Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma. FOOD CHEMISTRY 2016;197:1073-1084.

SUKLJE K, ANTALICK G, BUICA AS, LANGLOIS J, COETZEE ZA, GOUOT JC, SCHMIDTKE  LM,DELOIRE AJ. Clonal differences and impact of defoliation on Sauvignon Blanc (Vitis vinifera L.) wines: a chemical and sensory investigation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:915-926.

VESTNER J, DE REVEL G, KRIEGER-WEBER S, RAUHUT D, DU TOIT M, DE VILLIERS AJ. Toward automated chromatographic fingerprinting: A non-alignment approach to gas chromatography mass spectrometry data. ANALYTICA CHIMICA ACTA 2016; 911:42-58.

WHITENER MEB, STANSTRUP J, PANZERI V, CARLIN S, DIVOL BT, DU TOIT M, VRHOVSEK U.Untangling the wine metabolome by combining untargeted SPMEâ€"GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts. Metabolomics 2016; 12(3):1-25.

YOUNG PR, EYEGHE-BICKONG H, DU PLESSIS K, ALEXANDERSSON EO, JACOBSON DA, COETZEE ZA, DELOIRE AJ, VIVIER MA. Grapevine plasticity in response to an altered microclimate: Sauvignon Blanc modulates specific metabolites in response to increased berry exposure. PLANT PHYSIOLOGY 2016; 170:1235-1254.

HUNTER JJ, ARCHER E, VAN SCHALKWYK D, STREVER AE, VOLSCHENK CG. Grapevine roots:interaction with natural factors and agronomic practices. In: Gaiotti F, Battista F, Tomasi D (eds.)

 

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