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Isak S. Pretorius
Researcher at Macquarie University
Publications - 285
Citations - 23676
Isak S. Pretorius is an academic researcher from Macquarie University. The author has contributed to research in topics: Wine & Saccharomyces cerevisiae. The author has an hindex of 71, co-authored 271 publications receiving 21664 citations. Previous affiliations of Isak S. Pretorius include University of Adelaide & University of South Australia.
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Microbial cellulose utilization: fundamentals and biotechnology.
TL;DR: A concluding discussion identifies unresolved issues pertaining to microbial cellulose utilization, suggests approaches by which such issues might be resolved, and contrasts a microbially oriented cellulose hydrolysis paradigm to the more conventional enzymatically oriented paradigm in both fundamental and applied contexts.
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Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking
TL;DR: In light of the limited knowledge of industrial wine yeasts' complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term.
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Yeast and bacterial modulation of wine aroma and flavour
TL;DR: A review of the most important flavour compounds found in wine, and their microbiological origin can be found in this paper, with a focus on yeast fermentation of sugar and amino acid metabolism.
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Yeast and its Importance to Wine Aroma - A Review
TL;DR: The importance of untapping the hidden wealth of indigenous yeast species present on grapes, and the selection and genetic development of yeast starter culture strains with improved flavour profiles are highlighted.
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Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered
TL;DR: This article reviews the specific flavour-active characteristics of those non-Saccharomyces species that might play a positive role in both spontaneous and inoculated wine ferments and raises important questions about the direction of mixed-fermentation research to address market trends regarding so-called 'natural' wines.