P. Van Rensburg

TL;DR: Investigating what types of enzymes are being produced by non‐Saccharomyces yeasts isolated from grapes in South Africa vineyards and clarified grape juice could pave the way for attributing specific effects in wine to some of these enzymes produced by so‐called wild yeasts associated with grape must.

TL;DR: In this article, the Aspergillus niger structural glucose oxidase (gox) gene was cloned into an integration vector (YIp5) containing the yeast mating pheromone α-factor secretion signal (MFα1S) and the phosphoglycerate-kinase-1 gene promoter (PGK1P) and terminator.

TL;DR: It was shown that the co‐expression of these heterologous α‐amylase and glucoamylases genes enhance starch degradation additively in S. cerevisiae strains that could eventually be used in consolidated bioprocessing, and in the brewing, whisky, and biofuel industries.

TL;DR: The objective of this study was to investigate the presence of genes coding for enzymes of oenological relevance in wine Lactobacillus strains isolated from South African grape and wine samples during the 2001 and 2002 harvest seasons.

TL;DR: In this article, the volatile composition of 925 single cultivar young Sauvignon blanc, Chardonnay, Pinotage, Merlot, Shiraz and Cabernet Sauvensignon wines of vintages 2005 to 2007, was determined using gas chromatography -flame ionisation detection.