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Results 1-10 of 12 (Search time: 0.002 seconds).
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PreviewIssue DateTitleAuthor(s)
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.
2012Flavour-active wine yeastsCordente, A.; Curtin, C.; Varela, C.; Pretorius, I.
2007Modulation of volatile sulfur compounds by wine yeastSwiegers, J.; 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.
2006The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillatesLilly, M.; Bauer, F.; Lambrechts, M.; Swiegers, J.; Cozzolino, D.; Pretorius, I.
2013Comparative genomics: a revolutionary tool for wine yeast strain developmentBorneman, A.; Pretorius, I.; Chambers, P.
2010The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preferenceKing, E.; Kievit, R.; Curtin, C.; Swiegers, J.; Bastian, S.; Pretorius, I.; Francis, I.
2009The influence of yeast on the aroma of Sauvignon Blanc wineSwiegers, J.; Kievit, R.; Siebert, T.; Lattey, K.; Bramley, B.; Francis, I.; King, E.; Pretorius, I.
2012The genome sequence of the wine yeast VIN7 reveals an allotriploid hybrid genome with Saccharomyces cerevisiae and Saccharomyces kudriavzevii originsBorneman, A.; Desany, B.; Riches, D.; Affouritit, J.; Forgan, A.; Pretorius, I.; Egholm, M.; Chambers, P.
2005Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentationHowell, K.; Klein, M.; Swiegers, J.; Hayasaka, Y.; Elsey, G.; Fleet, G.; Hoj, P.; Pretorius, I.; de Barros Lopes, M.

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