Institute for Wine Biotechnology
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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 ... -
The impact of UV-light on grapevine berry and wine metabolites.
(Stellenbosch : Stellenbosch University, 2018-12)ENGLISH ABSTRACT: Within their natural environments, plants are constantly challenged by a multitude of stress factors and have therefore evolved different adaptive strategies to mitigate potential damage as well as to ... -
A survey of the YAN status of South African grape juices and exploration of multivariate data analysis techniques for spectrometric calibration and cultivar discrimination purposes.
(Stellenbosch : Stellenbosch University, 2018-12)ENGLISH ABSTRACT: Yeast assimilable nitrogen (YAN) has been identified as one of the main drivers of wine quality, influencing the production of various aromas and ensuring a successful fermentation to dryness. Due to the ... -
Effect of foliar Nitrogen and Sulphur spraying on white wine composition ( Vitis vinifera L.cv. Chenin Blanc and Sauvignon Blanc)
(Stellenbosch : Stellenbosch University, 2018-12)ENGLISH ABSTRACT: Chenin Blanc and Sauvignon Blanc, as the most planted wine cultivars in South Africa, are of great interest to researchers worldwide, due to its increased high wine quality. Wine quality is interlinked ... -
The use of technology to improve current precision viticulture practices: predicting vineyard performance
(Stellenbosch : Stellenbosch University, 2018-12)ENGLISH ABSTRACT: Producing high quality grapes is difficult due to intra-vineyard spatial variability in vineyards. Variability leads to differences in grape quality and quantity. This poses a problem for producers, as ... -
Modifying Saccharomyces cerevisiae adhesion properties regulates yeast ecosystem dynamics
(American Society for Microbiology, 2018-10-24)Physical contact between yeast species, in addition to better-understood and reported metabolic interactions, has recently been proposed to significantly impact the relative fitness of these species in cocultures. Such ... -
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 ...
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