Zygosaccharomyces – is there a crisis looming in low-alcohol wines?
Project title: Zygosaccharomyces – is there a crisis looming in low-alcohol wines? Project...
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Protecting wines from protein haze using chitin-rich yeast strains and chitin-enriched yeast cell walls
Project title: Protecting wines from protein haze using chitin-rich yeast strains and chitin-enriched yeast cell walls
Project number: SAGWRI DR 22-01
Project leader: Debra Rossouw
Investigating the impact of non-Saccharomyces yeast on wine composition – Focus on extracellular enzymes of oenological interest
Project Number: IWBT-Y 11-01
Project leader: Divol, B
Enzymes play a crucial role in winemaking. Most microbial enzymes are intracellular and govern the fermentation processes. Additionally, yeasts and bacteria secrete...
The impact of nutrients on aroma production by S. cerevisiae, non-Saccharomyces yeasts and lactic acid bacteria in mixed fermentations
Project Number: IWBT-Y 16-01
Project leader: Rossouw, D
The screening of wine microbiomes has yielded new species and strains of yeast (Saccharomyces and non-Saccharomyces) and lactic acid bacteria (LAB) with...
Does intracellular coenzyme availability limit yeast impact on wine flavours?
Project number: SAGWRI BD 20-01
Project leader: Divol, B.
This project will monitor the redox status of various yeast species and strains and assess the environmental conditions that can be manipulated by the winemakers to enhance yeasts persistence and contribution.
Production of low alcohol wines by non-Saccharomyces yeast
Project Number: P04000009
Project leader: Jolly, N P
High alcohol wines are unacceptable to many consumers and there is a need to investigate technologies for the production of lower alcohol wines, while retaining…
Effect of yeast and lactic acid bacteria on volatile compounds associated with smoke taint
Project Number: P04000097
Project leader: Du Plessis, H
Wines produced from grapes harvested from vineyards exposed to smoke can exhibit undesirable smoky, burnt aromas and an ash character on taste. This taint is...