Institute for Wine Biotechnology
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In-Line Monitoring of Red Wine Fermentation
(Stellenbosch : Stellenbosch University, 2021-03)ENGLISH ABSTRACT: Phenolic compounds may only account for a small percentage of the final composition of a finished red wine but are vital to its sensory attributes. During red wine making, extraction of ... -
Cell wall profiling of tobacco leaves and grapes in the context of Botrytis cinerea infection
(Stellenbosch : Stellenbosch University, 2021-03)ENGLISH ABSTRACT: The plant cell wall has been shown to be at the centre of plant-biotic stress interactions. In the case of a pathogen encounter (e.g. fungi), the cell wall acts as the second barrier after the cuticle to ... -
Is there a link between coffee aroma and the level of furanmethanethiol (FMT) in pinotage wines
(South African Society for Enology and Viticulture, 2020)Over the years, Pinotage has found its way into the South African and international market. Producers have used the flavour potential of this “original” South African grape to produce different wine styles, one of them ... -
Investigating the concept of South African old vine Chenin blanc
(South African Society for Enology and Viticulture, 2020)Although South African vineyards are still young by European standards, there is a belief in the industry that vines aged 35 or more years produce grapes and wines with specific characteristics (“old vine wines”). The aim ... -
Plant immunity is compartmentalized and specialized in roots
(Frontiers Media, 2018)Roots are important organs for plant survival. In recent years, clear differences between roots and shoots in their respective plant defense strategies have been highlighted. Some putative gene markers of defense responses ... -
Insights into South African sparkling wine : a sensory and consumer study
(Stellenbosch : Stellenbosch University, 2020-03)ENGLISH ABSTRACT: To be locally and internationally competitive, the South African wine industry needs to understand consumers’ preferences and purchase motivations. It is especially the sparkling wine category Méthode ... -
Sorting in combination with quality scoring : a tool for industry professionals to identify drivers of wine quality rapidly
(South African Society for Enology and Viticulture, 2018)Quality plays an important role in the criteria directing wine product development. The evaluation of sensory characteristics associated with wine quality, as perceived by industry professionals, is therefore important. ... -
Investigating the effect of selected non-saccharomyces species on wine ecosystem function and major volatiles
(Frontiers Media, 2018-11-13)Natural alcoholic fermentation is initiated by a diverse population of several non-Saccharomyces yeast species. However, most of the species progressively die off, leaving only a few strongly fermentative species, mainly ... -
Carnitine requires choline to exert physiological effects in saccharomyces cerevisiae
(Frontiers Media, 2018-07-02)L-Carnitine is a key metabolite in the energy metabolism of eukaryotic cells, functioning as a shuttling molecule for activated acyl-residues between cellular compartments. In higher eukaryotes this function is essential, ... -
Modulation of yeast-derived volatile aromas by oleic acid and sterols
(South African Society for Enology and Viticulture, 2019)Unsaturated fatty acids and sterols are essential constituents of the yeast plasma membrane. Recently, their contribution to modulating the production of yeast-derived volatile compounds has received significant attention. ... -
Nutrient exchange of carbon and nitrogen promotes the formation of stable mutualisms between chlorella sorokiniana and saccharomyces cerevisiae under engineered synthetic growth conditions
(Frontiers Media, 2019-04)Microbial biotechnological processes can be based on single species pure cultures or on multi-species assemblages. While these assemblages can be advantageous by offering more functionalities and more resilience to changing ... -
Linking terpene synthases to sesquiterpene metabolism in grapevine flowers
(Frontiers Media, 2019)Grapevine (Vitis vinifera L.) terpene synthases (VviTPS) are responsible for the biosynthesis of terpenic volatiles. Volatile profiling of nine commercial wine cultivars showed unique cultivar-specific variation in volatile ... -
Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: Descriptive sensory analysis techniques are widely used and trusted methodologies. Due to time and cost constraints, the demand for cost-effective methods for profiling is growing rapidly in food and ... -
A microbiological solution to visible wine defects : pinking and protein haze formation
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: The wine industry is challenged with visible and nonvisible wine defects, which result in profit losses as consumers reject such wines. The clarity and color of the wine are essential to white wine ... -
Insights into South African wine consumer behaviour : a mixed methods study
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: South Africa is not considered a wine drinking nation. Wine is faced by competition, especially from beer and ready-to-drink beverages, for a larger share of the local alcoholic beverage market. Therefore, ... -
Linking the phenolic potential of grape berries with polyphenol distribution during wine making : a Sauvignon Blanc case study.
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: The focus of this study was the phenolic potentials of grape and wine matrices of Sauvignon Blanc produced in either a high or low light microclimate. Phenolic compounds are important in grapes due to ... -
Exploring consumers’ risk perception in wine retail decision-making : insights for Chenin blanc
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: South Africa is a large wine producing country without a wine-drinking culture. Therefore, the development of the domestic wine market is a priority of the Wine Industry Strategic Exercise (WISE). The ... -
Impact of the protease-secreting yeast Metschnikowia pulcherrima IWBT Y1123 on wine properties and response of protease production to nitrogen sources
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: Yeast of oenological origin belong to various genera and harbour unique metabolic properties that may significantly impact aspects of wine processing and composition. Extracellular aspartic proteases, and ... -
Evaluating the vitamin requirements of wine-related yeasts and the resultant impact on population dynamics and fermentation kinetics
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: Within the vineyard environment, grape berries serve as a habitat to various microorganisms including bacteria, filamentous fungi and yeasts, of which some play distinct roles in winemaking. Studies on ... -
Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation
(Stellenbosch : Stellenbosch University, 2018-12)ENGLISH ABSTRACT: Non-Saccharomyces (NS) starter cultures of species such as Metschnikowia pulcherrima, Torulaspora delbrueckii, Pichia kluyveri and Lachancea thermotolerans, have received attention for their desirable ...
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