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N.P. Jolly
Researcher at Stellenbosch University
Publications - 40
Citations - 1083
N.P. Jolly is an academic researcher from Stellenbosch University. The author has contributed to research in topics: Wine & Fermentation. The author has an hindex of 13, co-authored 36 publications receiving 910 citations.
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The role and use of non-saccharomyces yeasts in wine production
TL;DR: The use and role of non-Saccharomyces yeast in wine production is presented and research trends are discussed.
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The Occurrence of Non-Saccharomyces cerevisiae Yeast Species Over Three Vintages in Four Vineyards and Grape Musts From Four Production Regions of the Western Cape, South Africa
TL;DR: Investigation of the presence of non-Saccharomyces yeast species over three vintages in four vineyards and musts in four distinct areas of the Western Cape findsPredominant species found in the must samples should have the most impact on subsequent fermentation.
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A Geographically Diverse Collection of Schizosaccharomyces pombe Isolates Shows Limited Phenotypic Variation but Extensive Karyotypic Diversity.
William Brown,Gianni Liti,Carlos A. Rosa,Steve James,Ian N. Roberts,Vincent Robert,N.P. Jolly,Wen-Hao Tang,Peter Baumann,Carter Green,Kristina Schlegel,Jonathan Young,Fabienne Hirchaud,Spencer Leek,Geraint Thomas,Anders Blomberg,Jonas Warringer +16 more
TL;DR: One translocation, found in 6 different isolates, including the type strain, has a geographically widespread distribution and a unique haplotype and may be a marker of an incipient speciation event and all of the other translocations are unique.
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The Use of Candida pulcherrima in Combination with Saccharomyces cerevisiae for the Production of Chenin blanc Wine
TL;DR: In combined fermentations, no change in overall fermentation rate or standard wine chemical analyses could be observed in comparison to a control S. cerevisiae fermentation, however, wine production in three consecutive years showed that the wine produced by the combined fermentation was of higher quality than thatproduced by the S. Cerevisiae only.
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Influence of Lachancea thermotolerans on cv. Emir wine fermentation.
TL;DR: The behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co‐cultured and sequential fermentations in cv.