• Environmental stress and aroma production during wine fermentation 

      Fairbairn, S. C.; Smit, A. Y.; Jacobson, D.; Prior, B .A.; Bauer, Florian (South African Society for Enology and Viticulture, 2014)
      The sensory description of wine uses the widest range of descriptive terminology of all food products, reflecting the complex nature of a product whose character depends on the balance of hundreds of individual flavour-active ...
    • Hanseniaspora uvarum from winemaking environments show spatial and temporal genetic clustering 

      Albertin, Warren; Setati, Mathabatha E.; Miot-Sertier, Cecile; Mostert, Talitha T.; Colonna-Ceccaldi, Benoit; Coulon, Joana; Girard, Patrick; Moine, Virginie; Pillet, Myriam; Salin, Franck; Bely, Marina; Divol, Benoit; Masneuf-Pomarede, Isabelle (Frontiers, 2016-01-20)
      Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in grape must, at least before the onset of alcoholic fermentation (AF) which is usually performed by Saccharomyces species. The aim of ...
    • Properties of a wine yeast antagonist, saccharomyces cerevisiae T206. a review 

      Vadasz, A. S.; Franken, D. B.; Govender, B. L.; Jagganath, D. B.; Govender, P.; Ariatti, M.; Pretorius, I. S.; Gupthar, A. S. (South African Society for Enology and Viticulture, 2002)
      Regardless of the type of killer yeast, winemaking may be adversely affected by a single type of killer yeast. In this review we present the properties of a single K2 strain, Saccharomyces cerevisiae T206, which was isolated ...