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PreviewIssue DateTitleAuthor(s)
2002Yeast viability during fermentation and sur lie ageing of a defined medium and subsequent growth of Oenococcus oeniPatynowski, R.; Jiranek, V.; Markides, A.
2008Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc WinesKing, E.; Swiegers, J.; Travis, B.; Francis, I.; Bastian, S.; Pretorius, I.
2012Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety AlbariñoVilanova, M.; Siebert, T.; Varela, C.; Pretorius, I.; Henschke, P.
2013Comparative genomics: a revolutionary tool for wine yeast strain developmentBorneman, A.; Pretorius, I.; Chambers, P.
2000Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: Their release during fermentation and lees contact and a proposal for their mechanism of actionDupin, I.; McKinnon, B.; Ryan, C.; Boulay, M.; Markides, A.; Jones, G.; Williams, P.; Waters, E.
2009Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide productionCordente, A.; Heinrich, A.; Pretorius, I.; Swiegers, J.
2012Evaluation of gene modification strategies for the development of low-alcohol-wine yeastsVarela, C.; Kutyna, D.; Solomon, M.; Black, C.; Borneman, A.; Henschke, P.; Pretorius, I.; Chambers, P.
2002Practical significance of relative assimilable nitrogen requirements of yeast: a preliminary study of fermentation performance and liberation of H₂SGardner, J.; Poole, K.; Jiranek, V.
2001The pentose phosphate pathway in the yeasts Saccharomyces cerevisiae and Kloeckera apiculata, an exercise in comparative metabolism for food and wine science studentsSteel, C.; Grbin, P.; Nichol, A.

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