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Neza Cadez
Researcher at University of Ljubljana
Publications - 14
Citations - 553
Neza Cadez is an academic researcher from University of Ljubljana. The author has contributed to research in topics: Hanseniaspora & Wine. The author has an hindex of 11, co-authored 14 publications receiving 523 citations. Previous affiliations of Neza Cadez include Centraalbureau voor Schimmelcultures.
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Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine-growing region, Slovenia.
TL;DR: The aim of this study was to evaluate the impact of geographical locations in the Dolenjska vine-growing region and to obtain precise information about the influence of different grape varieties on the composition of yeast community on grape berries.
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Yeast population dynamics in five spontaneous fermentations of Malvasia must
TL;DR: Despite the same fermentation source (grape must), differences among five spontaneous fermentations were observed, especially the dynamics of the major S. cerevisiae yeasts were quite similar in all five fermenters in opposite to the minor strains of S. Cerevisiae.
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Molecular identification and genetic diversity within species of the genera Hanseniaspora and Kloeckera
TL;DR: Three molecular methods, RAPD-PCR analysis, electrophoretic karyotyping and RFLP of the PCR-amplified ITS regions, were studied for accurate identification of Hanseniaspora and Kloeckera species as well as for determining inter- and intraspecific relationships of 74 strains isolated from different sources and/or geographically distinct regions.
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Hanseniaspora meyeri sp. nov., Hanseniaspora clermontiae sp. nov., Hanseniaspora lachancei sp. nov. and Hanseniaspora opuntiae sp. nov., novel apiculate yeast species.
TL;DR: Four apiculate yeast strains isolated from various sources in South Africa, North America and the Hawaiian islands were found to be genetically divergent from other Hanseniaspora-Kloeckera species by using randomly amplified polymorphic DNA (RAPD)-PCR, revealing five novel species.
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Indigenous wine killer yeasts and their application as a starter culture in wine fermentation.
TL;DR: The local killer strain S S 12/10 showed the best fermentation properties and produced wine with favourable characteristics and the results were compared concomitantly with spontaneous fermentations and fermentations induced by commercial yeast starters.