Viticulture & Oenology
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1.     AHUMADA-ORELLANA L, ORTEGA-FARÍAS S, POBLETE CA, SEARLES PS. Estimation of stomatal conductance and stem water potential threshold values for water stress in olive trees (cv. Arbequina). IRRIGATION SCIENCE 2019; 37(4):461-467.

2.     ALEIXANDRE TUDO JL, BOLAÑOS-PIZARRO M, ALEIXANDRE-BENAVENT R. Current trends in scientific research on global warming: A bibliometric analysis International Journal of Global Warming. International Journal of Global Warming 2019; 17(2):142-169.

3.     ALEIXANDRE TUDO JL, CASTELLÓ-COGOLLOS L, ALEIXANDRE-BENAVENT R. Renewable energies: Worldwide trends in research, funding and international collaboration. Renewable Energy 2019; 139:268-278.

4.     ALEIXANDRE TUDO JL, CASTELLO-COGOLLOS L, ALEIXANDRE-BENAVENT R. Tendencies and Challenges in Worldwide Scientific Research on Probiotics Probiotics and Antimicrobial Proteins. Probiotics and Antimicrobial Proteins 2019; 0:0.

5.     ALEIXANDRE TUDO JL, CASTELLÓ-COGOLLOS L, ALEIXANDRE-BENAVENT R. Unravelling the scientific research on grape and wine phenolic compounds: a bibliometric study. Scientometrics 2019; 119(1):119-147.

6.     ALEIXANDRE TUDO JL, DU TOIT WJ. Understanding cold maceration in red winemaking: A batch processing and multi-block data analysis approach.

LWT-Food Science and Technology 2019; 111:147-157.

7.     ALEIXANDRE TUDO JL, NIEUWOUDT H, DU TOIT WJ. Towards on-line monitoring of phenolic content in red wine grapes: A feasibility study. Food Chemistry 2019; 270:322-331.

8.  BARNARD Y, STREVER AE, BOSMAN GW, POBLETE CA. Fast and non-destructive method for estimating grapevine water status. Acta Horticulturae 
2019; 1253(54):413-420.

9.     BLANCQUAERT EH, OBERHOLSTER A, RICARDO DA SILVA JM, DELOIRE AJ. Effects of Abiotic Factors on Phenolic Compounds in the Grape Berry – A Review. South African Journal of Enology and Viticulture 2019; 40(1):92-105.

10.  BLANCQUAERT EH, OBERHOLSTER A, RICARDO DA SILVA JM, DELOIRE AJ. Grape Flavonoid Evolution and Composition Under Altered Light and Temperature Conditions in Cabernet Sauvignon (Vitis vinifera L.). Frontiers in Plant Science 2019; 10(1062):1-19.

11.  BLANCQUAERT EH, OBERHOLSTER A, RICARDO DA SILVA JM, DELOIRE AJ. Research Note: Effect of Light Quality on Fruit Growth, Composition and the Sensory Impact of the Wines. South African Journal of Enology and Viticulture 2019; 40(2):141-156.

12.  BRANDT BA, JANSEN T, GORGENS JF, VAN ZYL WH. Overcoming lignocellulose-derived microbial inhibitors: Advancing the Saccharomyces cerevisiae resistance toolbox. Biofuels, Bioproducts and Biorefining 2019; 13:1520-1536.

 13.  BRUWER FA, DU TOIT WJ, BUICA AS. Nitrogen and sulphur foliar fertilisation. South African Journal of Enology and Viticulture 2019; 40(2):1-16.

14.  DANIELS AJ, POBLETE CA, OPARA UL, NIEUWOUDT H. Measuring Internal Maturity Parameters Contactless on Intact Table Grape Bunches Using NIR Spectroscopy. Frontiers in Plant Science 2019; 10(1517):1-14.

15.  FAIRBAIRN SC, DA SILVA FERREIRA AC, BAUER FF. Modulation of yeast-derived volatile aromas by oleic acid and sterols. South African Journal of Enology and Viticulture 2019; 40(2):1-11

16.  GAO Y, ZIETSMAN JJ, VIVIER MA, MOORE JP. Deconstructing wine grape cell walls with enzymes during winemaking: New insights from glycan microarray technology. Molecules 2019; 24(165):1-19.

17.  GARRIDO BANUELOS G, BUICA AS, DE VILLIERS AJ, DU TOIT WJ. Impact of time, oxygen and different anthocyanin tannin ratios on the precipitate and extract composition using liquid chromatography-high resolution mass spectrometry. South African Journal of Enology and Viticulture 2019; 40(1):106-115.

18.  GARRIDO BANUELOS G, BUICA AS, SHARP E, DE VILLIERS AJ, DU TOIT WJ. The impact of different tannin to anthocyanin ratios and of oxygen on the phenolic polymerisation over time in a wine-like solution. South African Journal of Enology and Viticulture 2019; 40(2):279-288.

19.  GARRIDO-BAÑUELOS G, BUICA AS, SCHÜCKEL J, ZIETSMAN JJ, WILLATS WGT, MOORE JP, DU TOIT WJ. Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects. Food Chemistry 2019; 278:36-46.

20.  HACKING CJ, POONA NK, MANZAN N, POBLETE CA. Investigating 2-D and 3-D Proximal Remote Sensing Techniques for Vineyard Yield Estimation.

SENSORS 2019; 19:3652.

CALIGARI P. Spectral reflectance modeling by wavelength selection: Studying the scope for blueberry physiological breeding under contrasting water supply and heat conditions. Remote Sensing 2019; 329(11):1-19.

22.  MAFATA M, BRAND J, PANZERI V, KIDD M, BUICA AS. A multivariate approach to evaluating the chemical and sensorial evolution of South African Sauvignon Blanc and Chenin Blanc wines under different bottle storage conditions. Food Research International 2019;

23.  MCKAY MA, BAUER FF, PANZERI V, MOKWENA LM, BUICA AS. Profiling potentially smoke tainted red wines: Volatile phenols and aroma attributes.  ​South African Journal of Enology and Viticulture 2019; 40(2):1-16.

24.  MIHNEA M, ALEIXANDRE-TUDÓ JL, KIDD M, DU TOIT WJ. Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels. Foods 2019, 8(1)

25.  MONFORTE AR, MARTINS 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 2019; 283:559-565.

26.  MONFORTE AR, OLIVEIRA CM, MARTINS SIFS, DA SILVA FERREIRA AC. Response surface methodology: A tool to minimize aldehydes formation and oxygen consumption in wine model system. Food Chemistry 2019; 283:559-565.

27.  OLAREWAJU OO, MAGWAZA LS, NIEUWOUDT H, POBLETE CA, FAWOLE OA, TESFAY SZ, OPARA UL. Model development for non-destructive determination of rind biochemical properties of 'Marsh' grapefruit using visible to near-infrared spectroscopy and chemometrics. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 209:62-69

.28.  PETROVIC G, ALEIXANDRE TUDO JL, BUICA AS. Grape must profiling and cultivar discrimination based on amino acid composition and general discriminant analysis with best subset. South African Journal of Enology and Viticulture 2019; 40(2):1-13.

29.  PETROVIC G, ALEIXANDRE TUDO JL, BUICA AS. Unravelling the complexities of wine: A big data approach to yeast assimilable nitrogen using InfraRed spectroscopy and chemometrics. OENO One 2029; 53(2):107-127.

30.  PETROVIC G, ALEIXANDRE TUDO JL, BUICA AS. Viability of IR spectroscopy for the accurate measurement of yeast assimilable nitrogen content of grape juice. TALANTA 2019; 206:1-7.

31.  PETROVIC G, KIDD M, BUICA AS. A statistical exploration of data to identify the role of cultivar and origin in the concentration and composition of yeast assimilable nitrogen. Food Chemistry 2019; 276:528-537.

32.  POBLETE CA, AHUMADA-ORELLANA L, ZUÑIGA, M. M, SEPULVEDA-REYES D, ORTEGA-FARIAS S. Comparing water potential variables under different water stress levels: a case study on Carménère grapevines. Acta Horticulturae 2019; 1253:101-107.

33.  PORTER TJ, DIVOL BT, SETATI ME. Investigating the biochemical and fermentation attributes of Lachancea species and strains: Deciphering the potential contribution to wine chemical composition. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2019; 46(12):1733-1743.

MATUS I, CASTILLO D, DEL POZO A, LOBOS G. Thermal imaging reliability for estimating grain yield and carbon isotope discrimination in wheat genotypes: Importance of the environmental conditions. SENSORS 2019; 2676(19):1-16.

35.  SMITH-TOLKEN AR, MCKAY MA. To be or not to be Service-Learning in a Higher Education Institution. Bordon: Revista de pedagogia 2019; 71(3):205-220.

​​36.  SNYMAN C, THERON LW, DIVOL BT. The expression, secretion and activity of the aspartic protease MpAPr1 in Metschnikowia pulcherrima IWBT Y1123. Journal of Industrial Microbiology and Biotechnology 2019; 290:1733-1743.

37.  TOWERS PC, STREVER AE, POBLETE CA. Comparison of vegetation indices for leaf area index estimation in vertical shoot positioned vine canopies with and without grenbiule hail-protection netting. Remote Sensing 2019; 1073(11):1-16.

38.  UARROTA V, FUENTEALBA C, HERNANDEZ I, DEFILIPPI-BRUZZONE B, MENESES C, CAMPOS-VARGAS R, LURIE S, HERTOG M, CARPENTIER S,POBLETE CA, PEDRESCHI R. Integration of proteomics and metabolomics data of early and middle season Hass avocados under heat treatment.Food Chemistry 2019; 289:512-521.

39.  WEIGHTMAN CJ, TERBLANCHE NS, BAUER FF, VALENTIN D, NIEUWOUDT H. An exploratory study of urban South African consumers' perceptions of wine and wine consumption: focus on social, emotional, and functional factors. Journal of Wine Research 2019; 30(3):179-204.

40.  WILLIAMS DL, SCHÜCKEL J, VIVIER MA, BUFFETTO FSM, ZIETSMAN JJ. Grape pomace fermentation and cell wall degradation by Kluyveromyces marxianus Y885. Biochemical Engineering Journal 2019; 150:1-11.

Food Research International 2019; 121:663-640.

42.  XUE JR, FUENTES S, POBLETE CA, VIEJO CG, TONGSON E, SU B. Automated Chinese medicinal plants classification based on machine learning using leaf morpho-colorimetry, fractal dimension and visible/near infrared spectroscopy. International Journal of Agricultural and Biological Engineering 2019; 12(2):123-131.

43.  YURI J, MOGGIA C, SEPULVEDA A, POBLETE CA, VALDÉS-GÓMEZ H, TORRES C. Effect of cultivar, rootstock, and growing conditions on fruit maturity and postharvest quality as part of a six-year apple trial in Chile. Scientia Horticulturae 2019; 253:70-79.