Comparative analysis of fermentative yeasts during spontaneous fermentation of grapes from different management systems by Bagheri, Bahareh

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In-Line Monitoring of Red Wine Fermentation by Lambrecht, Kiera Nareece

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Industry-wide assessment and characterisation of problem fermentations by Malherbe, Sulette

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Stress, fermentation performance and aroma production by yeast by Fairbairn, Samantha

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Interaction of multiple yeast species during fermentation by Luyt, Natasha Alethea

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Bioprocess monitoring and chemometric modelling of wine fermentations by Garlick, Jessica Louise

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Fructophilic yeasts to cure stuck fermentations in alcoholic beverages by Sutterlin, Klaus A. (Klaus Alfred)

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Discriminating wine yeast strains and their fermented wines : an integrated approach by Osborne, Charles D.

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The impact of nutrients on aroma and flavour production during wine fermentation by Smit, Anita Yolandi

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Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation by Janse van Rensburg, Philippe Jacques

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Evaluating ethanol yields of wine yeast strains under various fermentative conditions by Morgenroth, Olaf

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Characterisation of Wickerhamomyces anomalus and Kazachstania aerobia : investigating fermentation kinetics and aroma production by Lombard, Judith

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The evaluation of malolactic fermentation starter cultures under South African winemaking conditions by Van der Merwe, Hanneli

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Oxygen additions during alcoholic fermentation: effects on chemical and sensory composition of red wine by Roodt, Xander

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Sources of acetic and other fatty acids and their role in sluggish and stuck red wine fermentations by Du Toit, Wessel J. (Wessel Johannes)

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Unravelling the Vitis vinifera L. cv Pinotage fermentation microbiome across the Western Cape by Blakeway, Nicole Jessie

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Evaluating the vitamin requirements of wine-related yeasts and the resultant impact on population dynamics and fermentation kinetics by Julies, Jerobiam Marvin

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Metagenomic screening of cell wall hydrolases, their anti-fungal activities and potential role in wine fermentation by Ghosh, Soumya

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The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation by Lerm, Elda

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