Research Articles (Institute for Wine Biotechnology)
Recent Submissions
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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 ... -
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 ... -
Sequence-based analysis of the vitis vinifera L. cv cabernet sauvignon grape must mycobiome in three South African vineyards employing distinct agronomic systems
(Frontiers Media, 2015-11)Recent microbiomic research of agricultural habitats has highlighted tremendous microbial biodiversity associated with such ecosystems. Data generated in vineyards have furthermore highlighted significant regional differences ... -
3-way networks : application of hypergraphs for modelling increased complexity in comparative genomics
(PLoS, 2015-03)We present and develop the theory of 3-way networks, a type of hypergraph in which each edge models relationships between triplets of objects as opposed to pairs of objects as done by standard network models. We explore ... -
The vineyard yeast microbiome, a mixed model microbial map
(PLoS, 2012-12-26)Vineyards harbour a wide variety of microorganisms that play a pivotal role in pre- and post-harvest grape quality and will contribute significantly to the final aromatic properties of wine. The aim of the current study ... -
Characterization of the Viable but Nonculturable (VBNC) State in Saccharomyces cerevisiae
(Public Library of Science, 2013-10-29)The Viable But Non Culturable (VBNC) state has been thoroughly studied in bacteria. In contrast, it has received much less attention in other microorganisms. However, it has been suggested that various yeast species occurring ... -
Biosynthesis of levan, a bacterial extracellular polysaccharide, in the yeast Saccharomyces cerevisiae
(PLoS, 2013)Levans are fructose polymers synthesized by a broad range of micro-organisms and a limited number of plant species as non-structural storage carbohydrates. In microbes, these polymers contribute to the formation of the ... -
Selection and characterisation of Oenococcus oeni and Lactobacillus plantarum South African wine isolates for use as malolactic fermentation starter cultures
(South African Society for Enology and Viticulture, 2011)This study focused on characterising 23 Oenococcus oeni and 19 Lactobacillus plantarum strains isolated from the South African wine environment for the development of potential commercial malolactic fermentation (MLF) ... -
Die genetiese verbetering van wyndruifkultivars en wyngisrasse vir 'n markgerigte wynbedryf : nuwe benaderings tot die oeroue kuns van wynbereiding
(AOSIS OpenJournals, 2003)The widening gap between wine production and wine consumption, the shift of consumer preferences away from basic commodity wine to top quality wine, and the gruelling competition brought about by economic globalisation ... -
Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols
(Springer-Verslag, 2011-05)During alcoholic fermentation, many volatile aroma compounds are formed by Saccharomyces cerevisiae, including esters, fatty acids, and higher alcohols. While the metabolic network that leads to the formation of these ... -
Biogenic amines in wine : understanding the headache
(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, ...
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