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Institute for Wine Biotechnology
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Research note: the use of SO2 to bind acetaldehyde in wine : sensory implications
(South African Society for Enology and Viticulture, 2018)It is thought that the formation of hydroxysulphonate when sulphur dioxide is added to wine containing free acetaldehyde negates the sensory impact of the latter compound, but little research has been done on this. Descriptive ... -
The grapevine and wine microbiome : insights from high-throughput amplicon sequencing
(Frontiers Media, 2017)From the time when microbial activity in wine fermentation was first demonstrated, the microbial ecology of the vineyard, grape, and wine has been extensively investigated using culture-based methods. However, the last ... -
Impact of grape temperature at pressing on organic acids and oenological characteristics of méthode cap classique wines
(South African Society for Enology and Viticulture, 2018)Maintaining the chemical composition of a wine is essential for the wine industry. Although the sugar-acid balance of a wine is of primary sensory importance, individual acids and oenological parameters are equally important. ... -
The impact of single amino acids on growth and volatile aroma production by Saccharomyces cerevisiae strains
(Frontiers Media, 2017)Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen ... -
Lactobacillus plantarum : amino acid utilization
(Stellenbosch : Stellenbosch University, 2018-03)ENGLISH ABSTRACT: Amino acid metabolism serves as a source of sulphur, carbon and nitrogen for bacteria growing in wine or grape juice. The metabolism of amino acids controls the rate of growth and malic acid degradation ... -
Consumer sensory perception of South African Chenin blanc wine
(Stellenbosch : Stellenbosch University, 2018-03)ENGLISH ABSTRACT: In the food and beverage industries, the understanding of consumer behaviour and the sensory characteristics of products are important to producers as they aid in the implementation of communication and ... -
Effect of non-Saccharomyces yeasts and lactic acid bacteria interactions on wine flavour.
(Stellenbosch : Stellenbosch University, 2018-03)ENGLISH ABSTRACT: Wine aroma and flavour are important indicators of quality and are primarily determined by the secondary metabolites of the grape, by the yeast that conducts the primary fermentation and also the lactic ... -
Coevolution of Saccharomyces cerevisiae and Lactobacillus plantarum : engineering interspecies cooperation
(Stellenbosch : Stellenbosch University, 2018-03)ENGLISH ABSTRACT: Microbial interactions are ubiquitous in nature and play a vital role in economically important industrial processes like winemaking. Saccharomyces cerevisiae and Lactobacillus plantarum are important ... -
Defining the chemical features of wine perception
(Stellenbosch : Stellenbosch University, 2018-03)ENGLISH ABSTRACT: All wines evoke a product recognition, regardless of quality and cultivar, but what is the origin of this feature? The prevalence of this wine concept suggests that its formation occurs independent of the ... -
Engineered yeast and microalgae mutualisms: Synthetic ecology applied to species isolated from winery wastewater
(Stellenbosch : Stellenbosch University, 2018-03)ENGLISH ABSTRACT: Large volumes of winery wastewater, classified as biodegradable industrial effluent, are generated annually. The development of a cost-effective treatment system is difficult due to the variable and batch ... -
Multispecies interactions in a simplified wine yeast consortium
(Stellenbosch : Stellenbosch University, 2018-03)ENGLISH ABSTRACT: Over the last two decades various studies have evaluated the impact of non-Saccharomyces (NS) yeasts on alcoholic fermentation of wine, the chemical imprint they leave in the wine and how this affects ... -
Evaluating the effect of oxygen addition on yeast physiology, population dynamics and wine chemical signature in controlled mixed starter fermentations
(Stellenbosch : Stellenbosch University, 2017-12)ENGLISH SUMMARY: The use of commercial starter cultures of non-Saccharomyces yeast, usually together with Saccharomyces cerevisiae, has become a trend in the global wine industry in the past decade. Depending on the ... -
The role and use of non-saccharomyces yeasts in wine production
(South African Society for Enology and Viticulture, 2006)The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and ... -
Understanding problem fermentations – a review
(South African Society for Enology and Viticulture, 2007)Despite advances in winemaking technology and improvements in fermentation control, problem alcoholic and malolactic fermentations remain a major oenological concern worldwide. This is due to possible depreciation of product ... -
Optimisation of the quantification of total soluble solids, ph and titratable acidity in South African grape must using Fourier transform mid-infrared spectroscopy
(South African Society for Enology and Viticulture, 2007)Calibration models for Fourier transform mid-infrared (FT-MIR) spectroscopy were developed for the simultaneous quantification of total soluble solids (TSS, measured as °Brix), pH and titratable acidity (TA, expressed as ... -
Characterisation of non-saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation
(South African Society for Enology and Viticulture, 2017)Although Saccharomyces cerevisiae is the yeast species predominantly used for alcoholic fermentation, non-Saccharomyces yeast species are also important because they produce secondary metabolites that can contribute to the ... -
The diversity and dynamics of indigenous yeast communities in grape must from vineyards employing different agronomic practices and their influence on wine fermentation
(South African Society for Enology and Viticulture, 2015)The current study evaluated the diversity of yeast species in Cabernet Sauvignon grape must derived from three neighbouring vineyards from a similar terroir but on which significantly different management practices are ... -
Non-saccharomyces killer toxins : possible biocontrol agents against brettanomyces in wine?
(South African Society for Enology and Viticulture, 2015)Red wine spoiled by the yeast Brettanomyces bruxellensis is characterised by off-odours commonly described as horse sweat, phenolic, varnish and band-aid. The growth of this yeast in wine is traditionally controlled by ... -
Determining the impact of industrial wine yeast strains on organic acid production under white and red wine-like fermentation conditions
(South African Society for Enology and Viticulture, 2015)Organic acids are a major contributor to wine flavour and aroma. In the past, the scientific focus has mostly been on organic acids derived from grapes or on the transformation of malic acid to lactic acid by lactic acid ... -
The effect of grape temperature on the phenolic extraction and sensory perception of Méthode Cap Classique wines
(Stellenbosch : Stellenbosch University, 2017-03)ENGLISH ABSTRACT: The first sparkling wine in South Africa was released in 1971. The South African Cap Classique Producers Association (CCPA), formed for the appreciation of Méthode Cap Classique (MCC) traditional style ...
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