Institute for Wine Biotechnology
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Publications

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2017

 

ALEIXANDRE TUDO JL, BUICA AS, NIEUWOUDT H, ALEIXANDRE J-L, DU TOIT WJ.Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65(20) :4009 -4026 .

ARENDSE E, FAWOLE OA, MAGWAZA LS, NIEUWOUDT H, OPARA UL. Development of calibration models for the evaluation of pomegranate aril quality by Fourier-transform near infrared spectroscopy combined with chemometrics. BIOSYSTEMS ENGINEERING 2017; 159:22-32.

BAGHERI B, BAUER FF, SETATI ME. The impact of Saccharomyces cerevisiae on a wine yeast consortium in natural and inoculated fermentations. Frontiers in Microbiology 2017; 8(1988):1-13.

DU PLESSIS HW, DU TOIT M, HOFF JW, HART RS, NDIMBA BK, JOLLY N. Characterisation of non­Saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation. South African Journal of Enology and Viticulture 2017; 38(1):46-63.

DU PLESSIS K, YOUNG PR, EYEGHE-BICKONG H, VIVIER MA. The transcriptional responses and metabolic consequences of acclimation to elevated light exposure in grapevine berries. Frontiers in Plant Science 2017; 8(1261): 1-23.

JOOD I, HOFF JW, SETATI ME. Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality. World Journal of Microbiology and Biotechnology 2017; 33(7):129.

MEHLOMAKULU NN, PRIOR KJ, SETATI ME, DIVOL BT. Candida pyralidae killer toxin disrupts  the cell wall of Brettanomyces bruxellensis in red grape juice. JOURNAL OF APPLIED MICROBIOLOGY 2017; 122:747-758.

MINNAAR PP, DU PLESSIS HW, PAULSEN VP, NTUSHELO N, JOLLY N, DU TOIT M. Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines. South African Journal of Enology and Vit iculture 2017; 38(2):237-244.

MORGAN HH, DU TOIT M, SETATI ME. The Grapevine and Wine Microbiome: Insights from high­ throughput Amplicon sequencing. Frontiers in Microbiology 2017; 8: 1-14.

MUTAWILA C, STANDER C, HALLEEN F, VIVIER MA, MOSTERT L. Response of Vitis vinifera cell cultures to Eutypa lata and Trichoderma atroviride culture filtrates: expression of defence-related genes and phenotypes. PROTOPLASMA 2017; 254:863-879.

SHEKHAWAT K, BAUER FF, SETATI ME. Impact of oxygenation on the performance of three non­ Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY 2017; 101:2479-2491.

THERON LW, BELY M, DIVOL BT. Characterisation of the enzymatic properties of MpAPrl, an aspartic protease secreted by the wine yeast Metschnikowia pulcherrima. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3584-3593.

WEILLER FJR, MOORE JP, YOUNG PR, DRIOUICH A, VIVIER MA. The brassicaceae species heliophila coronopifolia produces root border-like cells that protect the root tip and secrete defensin  peptides. ANNALS OF BOTANY 2017; 119(5) :8 03-8 13.

WHITENER MEB, STANSTRUP J, CARLIN S, DIVOL BT, DU TOIT M, VRHOVSEK U. Effect of non­

Saccharomyces yeasts on the volatile chemical profile of Shiraz wine. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH 2017; 23: 179-192.

ZIETSMAN JJ, MOORE JP, FANGEL JU, WILLATS WGT, VIVIER MA. Combining hydrothermalpretreatment with enzymes de-pectinates and exposes the innermost xyloglucan-rich hemicellulose layers of wine grape pomace. FOOD CHEMISTRY 2017; 232:340-350.​

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