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    The vineyard yeast microbiome, a mixed model microbial map 

    Setati, Mathabatha Evodia; Jacobson, Daniel; Andong, Ursula-Claire; Bauer, Florian (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 ...
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    Investigating the effect of selected non-saccharomyces species on wine ecosystem function and major volatiles 

    Bagheri, Bahareh; Zambelli, Paolo; Vigentini, Ileana; Bauer, Florian; Setati, Mathabatha Evodia (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 ...
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    Co-flocculation of yeast species, a new mechanism to govern population dynamics in microbial ecosystems 

    Rossouw, D.; Bagheri, Bahareh; Setati, Mathabatha Evodia; Bauer, Florian (Public Library of Science, 2015)
    Flocculation has primarily been studied as an important technological property of Saccharomyces cerevisiae yeast strains in fermentation processes such as brewing and winemaking. These studies have led to the identification ...
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    Determining the impact of industrial wine yeast strains on organic acid production under white and red wine-like fermentation conditions 

    Chidi, B. S.; Rossouw, D.; Buica, A. S.; Bauer, Florian (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 ...
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    The diversity and dynamics of indigenous yeast communities in grape must from vineyards employing different agronomic practices and their influence on wine fermentation 

    Bagheri, Bahareh; Bauer, Florian; Setati, M. E. (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 ...
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    Yeast stress response and fermentation efficiency : how to survive the making of wine 

    Bauer, Florian; Pretorius, I. S. (South African Society for Enology and Viticulture, 2000)
    Fermentation predictability and wine quality are directly dependent on wine yeast attributes that assist in the rapid establishment of numerical dominance in the early phase of wine fermentation, and that determine the ...
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    Understanding problem fermentations – a review 

    Malherbe, S.; Bauer, Florian; Du Toit, M. (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 ...
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    Organic acid metabolism and the impact of fermentation practices on wine acidity : a review 

    Chidi, B. S.; Bauer, Florian; Rossouw, D. (South African Society for Enology and Viticulture, 2018)
    The conversion of grape sugar to ethanol and carbon dioxide is the primary biochemical reaction in alcoholic wine fermentation, but microbial interactions, as well as complex secondary metabolic reactions, are equally ...
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    Wine science in the omics era : the impact of systems biology on the future of wine research 

    Rossouw, D.; Bauer, Florian (SASEV, 2009)
    Industrial wine making confronts viticulturalists, wine makers, process engineers and scientists alike with a bewildering array of independent and semi-independent parameters that can in many cases only be optimized by ...
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    Modulation of yeast-derived volatile aromas by oleic acid and sterols 

    Fairbairn, S.; Ferreira, A. C. Silva; Bauer, Florian (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. ...
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    Bauer, Florian (26)
    Rossouw, D. (6)Bagheri, Bahareh (4)Setati, Mathabatha Evodia (4)Chidi, B. S. (3)Buica, A. S. (2)Franken, Jaco (2)Jacobson, Dan (2)Jacobson, Daniel (2)Nieuwoudt, Helene (2)... View MoreSubjectWine and wine making (10)Saccharomyces cerevisiae (6)Yeast (5)Fermentation (4)Wine -- Flavor and odor (4)Wine fermentation (3)Yeast fungi -- Biotechnology (3)Alcoholic fermentation (2)Flocculation (2)wine (2)... View MoreDate Issued2010 - 2020 (22)2000 - 2009 (4)Has File(s)Yes (26)
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