Institute for Wine Biotechnology
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Publications

2016

1.    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.

2.    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.

3.    ALEIXANDRE TUDO JL, LIZAMA V, ALVAREZ I, NIEUWOUDT H, GARCIA MJ, ALEIXANDRE J-L, DUTOIT 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.

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

5.    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.

6.    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.

7.    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.

8.    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.

9.    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.

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

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

12.  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.

 13.  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.

14.  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.

 15.  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:SauPublications 2015-2012.docxvignon Blanc modulates specific metabolites in response to increased berry exposure. PLANT PHYSIOLOGY 2016; 170:1235-1254.

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