Search Results - "Bekker, Marlize Z."

Changes in Metal Ion Concentrations in a Chardonnay Wine Related to Oxygen Exposure during Vinification by Bekker, Marlize Z, Day, Martin P, Smith, Paul A

“…The impact of oxygen exposure during winemaking on metal ion concentrations in wine were investigated throughout the winemaking process in a Chardonnay wine…”
Get full text

Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MS by Bekker, Marlize Z., Taraji, Maryam, Hysenaj, Vilma, Lloyd, Natoiya

“…Volatile sulfur compounds (VSCs) are important aroma and flavour characters in food and beverage products. The identification and quantification of these…”
Get full text

Formation of Hydrogen Sulfide in Wine: Interactions between Copper and Sulfur Dioxide by Bekker, Marlize Z, Smith, Mark E, Smith, Paul A, Wilkes, Eric N

“…The combined synergistic effects of copper (Cu(2+)) and sulfur dioxide (SO₂) on the formation of hydrogen sulfide (H₂S) in Verdelho and Shiraz wine samples…”
Get full text

Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines by Mierczynska-Vasilev, Agnieszka M., Kulcsar, Allie C., Dabare, Panthihage Ruvini L., Vasilev, Krasimir A., Bekker, Marlize Z.

“…Volatile sulfur compounds (VSCs), such as hydrogen sulfide, methanethiol, and ethanethiol, are associated with ‘reductive’ aromas in wine and contribute to…”
Get full text

Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model Wine by Bekker, Marlize Z, Kreitman, Gal Y, Jeffery, David W, Danilewicz, John C

“…Diorganopolysulfanes can be generated when hydrogen sulfide (H2S) and thiols are oxidized in the presence of Cu­(II) under conditions usually aimed at removing…”
Get full text

Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions by Zhang, Xinyi, Bekker, Marlize Z., Kulcsar, Allie C., Nandorfy, Damian Espinase, Clark, Andrew C.

“…Multiple analytical methodologies allow quantitation of H2S and methanethiol (MeSH) in wine, but confirmation that the determined concentrations are related to…”
Get full text

Evaluation of putative precursors of key ‘reductive’ compounds in wines post-bottling by Bekker, Marlize Z., Wilkes, Eric N., Smith, Paul A.

“…•Cys and GSH contributed to small increases in H2S concentration in wine post-bottling.•Cu(II) increased H2S formation from Cys and GSH in white wines.•DMDS…”
Get full text

Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition by Kontoudakis, Nikolaos, Schmidtke, Leigh M., Bekker, Marlize Z., Smith, Mark, Smith, Paul A., Scollary, Geoffrey R., Wilkes, Eric N., Clark, Andrew C.

“…•Sensitivity and repeatability assessment of metal speciation techniques in wines.•Survey of Cu and Fe speciation in 49 red and white wines with multiple…”
Get full text

The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling by Bekker, Marlize Z., Mierczynska-Vasilev, Agnieszka, Smith, Paul A., Wilkes, Eric N.

“…•Low wine pH associated with lower H2S, MeSH, and DMS concentrations in wines.•Cu2+ treatment increased H2S, but at low pH significantly less H2S was…”
Get full text

Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media by Bekker, Marlize Z., Cuijvers, Kathleen M., Kulcsar, Allie C., Sanders, Ross D., Capone, Dimitra L., Jeffery, David W., Schmidt, Simon A.

“…Background and Aims. An OIV resolution provides guidelines on using glutathione as a prefermentation additive when the amount of yeast assimilable nitrogen…”
Get full text

Mammalian exocrine secretions XIX. Chemical characterization of the interdigital secretion of the Black Wildebeest, Connochaetes gnou by Burger, Barend V., Slade, Desmond, Bekker, Marlize Z., Goitom, Aron H.

“…Using gas chromatography (GC) in conjunction with electron impact mass spectrometry and retention-time comparison, 94 compounds, ranging from…”
Get full text

Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation by Cordente, Antonio G., Kulcsar, Allie G., Langone, Deanna, Pisaniello, Lisa, Siebert, Tracey E., Bekker, Marlize Z.

“…The sulfur compound phenylmethanethiol (PMT) has been associated with ’flinty’ and ’struck-match’ aromas in wine, and it is considered to be an important…”
Get full text