Institute for Wine Biotechnology
Welcome to Stellenbosch University

Focus Areas of Research Team



RESEARCH TOPICS OF ACADEMIC STAFF
GRAPEVINE BIOLOGY/BIOTECHNOLOGY/ IMPROVEMENT; PRACTICAL VITICULTURE; DIGITAL VITICULTURE; GRAPEVINE X ENVIRONEMENT X MANAGEMENT INTERACTONS
Dr Albert StreverGrapevine cultivation ; Grapevine and climate; Remote sensing
Mrs Eunice AvenantTable grape production (rootstocks, dormancy management, plant bio regulators); Water use efficiency 
Dr Erna BlancquaertEcophysiology of berry ripening ;grapevine abiotic and biotic stress; grapevine resources
Dr Carlos Poblete-EcheverriaPrecision viticulture and water management 
Ms Thalita VenterPractical Viticulture; Vineyard management; Research skills for students
Prof Melané VivierGrapevine Biology and Biotechnology; Functional genomics; grapevine field-omics;
 grapevine abiotic and biotic stress biology
Dr John MooreGrapevine biochemistry and cell wall profiling 
Dr Philip YoungFunctional genomics; abiotic and biotic stress biology; terpenoid metabolism;
 flavour and aroma biosynthesis 
Dr Justin LashbrookeFunctional genetics and genomics, molecular breeding, secondary metabolism

BIOLOGY AND BIOTECHNOLOGY OF WINE MICRO-ORGANISMS; MICROBIAL DENSITY, ECOLOGY & EVOLUTION
Prof Florian BauerYeast molecular and cellular biology, NRF Research chair in Integrated Wine Sciences
Prof Benoit DivolMicrobial interactions and spoilage – impact of microorganisms on wine properties
Prof Maret du ToitCellular and molecular biology of lactic acid bacteria (LAB); evaluation of natural LAB resources as potential starter cultures; Yeast-LAB interactions; MLF and wine aroma
Dr Evodia SetatiWine Microbiology with focus areas in: vineyard and wine microbiomes;
  population dynamics and microbial interactions
Dr Debra RossouwYeast molecular and cellular biology, lactic acid bacteria, microbial biotechnology,
 fermentation, systems biology

OENOLOGY / WINE PRODUCTION/ SENSORY SCIENCE​
Prof Wessel du ToitWine ageing, aroma, wood, phenolics, oxidation, and sensory of wine
Dr Marianne McKayWine aroma, wine faults and sensory evaluation of wine. Smoke taint and volatile phenol interactions;
 Teaching methodologies: Innovative, collaborative & transformative learning in wine science.
Dr Jose Aleixandre Development of integrated systems to optimize the winemaking process. Phenolic compounds. Winemaking practices. Spectroscopy and chemometrics applications. Static and on-line/in-line applications for process monitoring and optimization.   

ANALYTICAL CHEMISTRY; ADVANCED CHEMICAL-ANALYTICAL TECHNIQUES IN VITICULTURE, OENOLOGY AND BIOTECHNOLOGY
Dr Hélène Nieuwoudt Focus on non-destructive infrared spectroscopic analytical techniques and data processing,
 wine sensory profiling, sensometrics, consumer perception
Dr Astrid Buica
Sample preparation, chromatography, untargeted approaches and data handling for information-rich
techniques (IR, UV/Vis, MS, etc.)
Prof Antonio FerreiraFlavour chemistry focus on the chemical definition to wine quality. Metabolomics