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SUNScholar Research Repository

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  • Biogenic amines in wine : understanding the headache 
    Smit, A. Y.   Du Toit, W. J.   Du Toit, M. (SASEV, 2008-09)
    The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, ...
  • Malolactic fermentation : the ABC's of MLF 
    Lerm, E.   Engelbrecht, L.   Du Toit, M. (SASEV, 2010-09)
    There are two main fermentations associated with the winemaking process. Alcoholic fermentation is conducted by the yeast culture and malolactic fermentation takes place as a result of the metabolic activity of lactic acid ...
  • PCR and DGGE detection limits for wine spoilage microbes 
    Bester, L.   Cameron, M.   Du Toit, M. D.   Witthuhn, R. C. (SASEV, 2010-01)
    In this study the culture-independent technique, polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE), was investigated for the early detection and identification of possible spoilage microbes in ...
  • The production of reduced-alcohol wines using Gluzyme Mono® 10.000 BG-treated grape juice 
    Biyela, B. N. E.   Du Toit, W. J.   Divol, B.   Malherbe, D. F.   Van Rensburg, P. (SASEV, 2009)
    High alcohol wines have become a major challenge in the international wine trade. Several physical processes are used to produce wines with reduced-alcohol content, all of which involve the selective extraction of ethanol ...
  • Significance of Brettanomyces and Dekkera during winemaking : a synoptic review 
    Oelofse, A.   Pretorius, I. S.   Du Toit, M. (SASEV, 2008)
    Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus ...
  • Wine science in the omics era : the impact of systems biology on the future of wine research 
    Rossouw, D.   Bauer, F. F. (SASEV, 2009)
    Industrial wine making confronts viticulturalists, wine makers, process engineers and scientists alike with a bewildering array of independent and semi-independent parameters that can in many cases only be optimized by ...