| RESEARCH
TOPICS OF ACADEMIC STAFF |
GRAPEVINE BIOLOGY/BIOTECHNOLOGY/ IMPROVEMENT; PRACTICAL
VITICULTURE; DIGITAL VITICULTURE; GRAPEVINE X ENVIRONEMENT X MANAGEMENT
INTERACTONS
|
| Dr Albert
Strever | Grapevine cultivation
; Grapevine and climate; Remote sensing |
| Mrs Eunice
Avenant | Table grape
production (rootstocks, dormancy management, plant bio regulators); Water use
efficiency |
| Dr Erna
Blancquaert | Ecophysiology of
berry ripening ;grapevine abiotic and biotic stress; grapevine resources |
| Dr Carlos
Poblete-Echeverria | Precision viticulture
and water management |
| Ms Thalita
Venter | Practical
Viticulture; Vineyard management; Research skills for students |
| Prof Melané
Vivier | Grapevine
Biology and Biotechnology; Functional genomics; grapevine field-omics;
grapevine abiotic and biotic stress
biology |
| Dr John Moore | Grapevine
biochemistry and cell wall profiling |
| Dr Philip
Young | Functional
genomics; abiotic and biotic stress biology; terpenoid metabolism;
flavour and aroma biosynthesis |
| Dr Justin
Lashbrooke | Functional
genetics and genomics, molecular breeding, secondary metabolism |
BIOLOGY AND BIOTECHNOLOGY OF WINE MICRO-ORGANISMS; MICROBIAL DENSITY,
ECOLOGY & EVOLUTION |
| Prof Florian
Bauer | Yeast molecular and
cellular biology, NRF Research chair in Integrated Wine Sciences |
| Prof Benoit
Divol | Microbial
interactions and spoilage – impact of microorganisms on wine properties |
| Prof Maret du
Toit | Cellular
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
Setati | Wine
Microbiology with focus areas in: vineyard and wine microbiomes;
population dynamics and microbial
interactions |
| Dr Debra
Rossouw | Yeast
molecular and cellular biology, lactic acid bacteria, microbial
biotechnology,
fermentation, systems biology |
OENOLOGY / WINE PRODUCTION/ SENSORY SCIENCE
|
| Prof Wessel du
Toit | Wine ageing, aroma,
wood, phenolics, oxidation, and sensory of wine |
| Dr Marianne
McKay | Wine
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
Ferreira | Flavour
chemistry focus on the chemical definition to wine quality. Metabolomics
|
