Project Number
WW 10-14
Project title
The role of micro-organisms in the formation of bitterness in wines
Project leader
Augustyn, O P H
Institution
University of Stellenbosch, Faculty of AgriSciences, Institute for Wine Biotechnology
Team members
Du Toit, M
Louw, A
Jolly, N P
Project description
- The identification of potentially bitter compounds by reaction of acrolein with phenols in model wine solutions and red wine.
- The analysis of bitter and non-bitter wines to determine their phenol composition and measure the concentration of potentially bitter compounds in these wines.
- Development of the method according to De Revel and Bertrand (1993) for the determination of aldehydes in wine by GC-MS.
Presentation(s)
Krieling, S J, Pretorius, I S, Lambrechts, M G and Du Toit, M. 2002. An investigation into lactic acid bacteria as a possible cause of bitterness in wine. Paper presented at the 12th Conference of the South African Society for Microbiology. 2-5 April, Bloemfontein, South Africa.
Krieling, S J, Pretorius, I S and Du Toit, M. 2002. An investigation into lactic acid bacteria as a possible cause of bitterness in wine. Paper presented at the 26th National Congress of the South African Society for Enology and Viticulture. 13-15 November, Somerset West, South Africa.
Du Toit, M. 2003. Bitterness in red wine. Paper presented at the 7th Anchor Yeast Technical Symposium: Yeast Biotechnology. Stellenbosch, South Africa.
Krieling, S J, Pretorius, I S and Du Toit, M. 2003. Isolation, identification and characterisation of glycerol-degrading lactic acid bacteria from South African red wines. Paper presented at the 1st FEMS Congress of European Microbiologists. Ljubljana, Slovenia.
Krieling, S J, Pretorius, I S and Du Toit, M. 2004. Wine lactic acid bacteria and their glycerol degradation ability. Paper presented at the 12th Australian Wine Industry Technical Conference. Melbourne, Australia.