Research Articles (Institute for Wine Biotechnology)
Recent Submissions
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Modulation of wine flavor using hanseniaspora uvarum in combination with different saccharomyces cerevisiae, lactic acid bacteria strains and malolactic fermentation strategies
(MDPI, 2019-07-20)Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, ... -
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
(MDPI, 2019)Syrah must was co-inoculated with mixed cultures of Saccharomyces + O. oeni/Lb. plantarum and Saccharomyces + non-Saccharomyces + O. oeni/Lb. plantarum to evaluate the effect on phenolics and sensory attributes. Reference ... -
Deconstructing wine grape cell walls with enzymes during winemaking : new insights from glycan microarray technology
(MDPI, 2019-01-04)Enzyme-aid maceration is carried out in most modern winemaking industries with a range of positive impacts on wine production. However, inconsistencies in enzyme efficiency are an issue complicated by unclear targets ... -
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 ... -
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 ... -
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 ... -
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 ...
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