Institute for Wine Biotechnology
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​​ ​2019


1.     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.

2.     BAGHERI B, ZAMBELLI P, VIGENTINI I, BAUER FF, SETATI ME. Investigating the Effect of Selected Non-Saccharomyces Species on Wine Ecosystem Function and Major Volatiles. Frontiers in Bioengineering and Biotechnology 2019; 6(169):1-12.

3.     BENTLEY J, MOORE JP, FARRANT JM. Metabolomic profiling of the desiccation-tolerant medicinal shrub myrothamnus flabellifolia indicates phenolic variability across its natural habitat: Implications for tea and cosmetics production. Molecules 2019; 24:1-15.

4.     BENTLEY J, MOORE JP, FARRANT JM. Metabolomics as a complement to phylogenetics for assessing intraspecific boundaries in the desiccation- tolerant medicinal shrub Myrothamnus flabellifolia (Myrothamnaceae). PHYTOCHEMISTRY 2019; 159:127-136.

5.     CONACHER CG, ROSSOUW D, BAUER FF. Peer pressure: evolutionary responses to biotic pressures in wine yeasts. FEMS Yeast Research 2019; 

6.     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.

versus neutrophil extracellular traps in host defence, a case of functional convergence?. Biological Reviews 2019; 94(5):1685-1700.

8.     DU PLESSIS HW, DU TOIT M, NIEUWOUDT H, VAN DER RIJST M, HOFF JW, JOLLY N. Modulation of wine flavor using Hanseniaspora uvarum in combination with different Saccharomyces cerevisiae, lactic acid bacteria strains and malolactic fermentation strategies. Federal Register 2019; 5(64):1-17.

9.     DU PLESSIS HW, DU TOIT M, NIEUWOUDT H, VAN DER RIJST M, JOLLY N. Modulation of wine flavor using Hanseniaspora uvarum in combination with different Saccharomyces cerevisiae, lactic acid bacteria strains and malolactic fermentation strategies. Fermentation 2019; 5(3):64, 17 pages.

10.  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.

11.  GAO Y, FANGEL JU, WILLATS W, MOORE JP. Tracking polysaccharides during white winemaking using glycan microarrays reveals glycoprotein-rich sediments. Food Research International 2019; 123:662-673.

12.  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.

13.  ISINGIZWE NTURAMBIRWE JF, NIEUWOUDT H, PEROLD WJ, OPARA UL. Non-destructive measurement of internal quality of apple fruit by a contactless NIR spectrometer with genetic algorithm model optimization. Scientific African 2019; 3:1-11.

14.  JIRANEK V, BAUER FF. Editorial: yeast ecology and interaction. FEMS Yeast Research 2019; 19:1-2.

15.  LIN C, XU T, XING S, ZHAO L, SUN R, LIU Y, MOORE JP, DENG X. Weighted Gene Co-expression Network Analysis (WGCNA) reveals the hub role of protein ubiquitination in the acquisition of desiccation tolerance in Boea hygrometrica. PLANT AND CELL PHYSIOLOGY 2019; 60(12):2707-2719.

16.  MINNAAR P, DU PLESSIS HW, JOLLY N, VAN DER RIJST M, DU TOIT M. Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine. Food Chemistry 2019; 4:1-9.

17.  NAIDOO RK, SIMPSON ZF, OOSTHUIZEN JR, BAUER FF. Nutrient exchange of carbon and nitrogen promotes the formation of stable mutualisms between chlorella sorokiniana and saccharomyces cerevisiae under engineered synthetic growth conditions. Frontiers in Microbiology 2019; 10(609):1-16.

18.  NDLOVU T, BUICA AS, BAUER FF. Chitinases and thaumatin-like proteins in Sauvignon Blanc and Chardonnay musts during alcoholic fermentation. FOOD MICROBIOLOGY 2019; 78:201-210.

​19.  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.

20.  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.

21.  PORTER TJ, DIVOL BT, SETATI ME. Lachancea yeast species: Origin, biochemical characteristics and oenological significance. Food Research International 2019; 119:378-389.

22.  PRETORIUS N, ENGELBRECHT L, DU TOIT M. Influence of sugars and pH on the citrate metabolism of different lactic acid bacteria strains in a synthetic wine matrix. Journal of Applied Microbiology 2019; 127(5):1490-1500.

23.  PRIOR KJ, BAUER FF, DIVOL BT. The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine. FOOD MICROBIOLOGY 2019; 79:75-84.

24.  ROLLERO SC, BLOEM A, ORTIZ-JULIEN A, BAUER FF, CAMARASA C, DIVOL BT. A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae. Environmental Microbiology. ENVIRONMENTAL MICROBIOLOGY 2019; 21(11):4076-4091.

25.  SHEKHAWAT K, PATTERTON H, BAUER FF, SETATI ME. RNA-seq based transcriptional analysis of Saccharomyces cerevisiae and Lachancea thermotolerans in mixed-culture fermentations under anaerobic conditions. BMC GENOMICS 2019; 20(1):1-15.

26.  SMIT SJ, VIVIER MA, YOUNG PR. Linking terpene synthases to sesquiterpene metabolism in grapevine flowers. Frontiers in Plant Science 2019;

27.  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.

28.  SNYMAN C, THERON LW, DIVOL BT. Understanding the regulation of extracellular protease gene expression in fungi: a key step towards their biotechnological applications. Applied Microbiology and Biotechnology. Applied Microbiology and Biotechnology 2019; 103(14):5517-5532.

29.  VAN DER COLFF N, PENTZ CD, NIEUWOUDT H. A varietal-specific approach to investigate wine risk perception in South Africa: Recommendations for Chenin blanc International Journal of Wine Business Research. International Journal of Wine Business Research 2019; 31(4):640-659.

 30.  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.

31.  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.




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