Search Results - "Jolly, Neil"

Not your ordinary yeast: non‐Saccharomyces yeasts in wine production uncovered by Jolly, Neil P, Varela, Cristian, Pretorius, Isak S

“…Saccharomyces cerevisiae and grape juice are ‘natural companions’ and make a happy wine marriage. However, this relationship can be enriched by allowing ‘wild’…”
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Influence of Lachancea thermotolerans on cv. Emir wine fermentation by Balikci, Eren Kemal, Tanguler, Hasan, Jolly, Neil P., Erten, Huseyin

“…The present paper describes the behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co‐cultured and sequential fermentations in cv…”
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The influence of Torulaspora delbrueckii on beer fermentation by Kayadelen, Firuze, Agirman, Bilal, Jolly, Neil P, Erten, Huseyin

“…Abstract In this study, the effect of five different Torulaspora delbrueckii strains in combination with an ale type Saccharomyces cerevisiae on physical,…”
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Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies by Du Plessis, Heinrich, Du Toit, Maret, Nieuwoudt, Hélène, Van der Rijst, Marieta, Hoff, Justin, Jolly, Neil

“…Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB)…”
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Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines by du Plessis, Heinrich, du Toit, Maret, Nieuwoudt, Hélène, van der Rijst, Marieta, Kidd, Martin, Jolly, Neil

“…The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts…”
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Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds by Mewa-Ngongang, Maxwell, du Plessis, Heinrich W, Ntwampe, Seteno K O, Chidi, Boredi S, Hutchinson, Ucrecia F, Mekuto, Lukhanyo, Jolly, Neil P

“…Microbial spoilage causes food losses in the food industry and as such, the use of synthetic chemical preservatives is still required. The current study…”
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Antifungal activity of non-conventional yeasts against Botrytis cinerea and non-Botrytis grape bunch rot fungi by Maluleke, Evelyn, Jolly, Neil Paul, Patterton, Hugh George, Setati, Mathabatha Evodia

“…Grapes harbour a plethora of non-conventional yeast species. Over the past two decades, several of the species have been extensively characterised and their…”
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Physiological and Antagonistic Properties of Pichia kluyveri for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi by Mewa Ngongang, Maxwell, Du Plessis, Heinrich, Boredi, Chidi, Hutchinson, Ucrecia, Ntwampe, Karabo, Okudoh, Vincent, Jolly, Neil

“…Postharvest fruit loss due to spoilage is mainly attributed to fungal infections. Synthetic chemicals can be used to preserve fruits, but they are expensive…”
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Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice by du Plessis, Heinrich W., Hoff, Justin W., Mokwena, Lucky, van der Rijst, Marieta, Jolly, Neil P.

“…Grapes exposed to smoke can result in wines that have unacceptable high levels of volatile phenols. High volatile phenols levels have a negative impact on wine…”
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Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production by Hutchinson, Ucrecia F, Gqozo, Sivuyile, Jolly, Neil P, Chidi, Boredi S, Du Plessis, Heinrich W, Mewa-Ngongang, Maxwell, Ntwampe, Seteno K O

“…Optimum fermentor conditions are essential for desired microbial growth and activity in fermentations. In balsamic vinegar fermentation systems, the…”
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Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-Saccharomyces Yeasts Using Grape Pomace Extract as Fermentation Medium by Mewa-Ngongang, Maxwell, du Plessis, Heinrich W., Ntwampe, Seteno K. O., Akinpelu, Enoch A., Hutchinson, Ucrecia F., Chidi, Boredi S., Okudoh, Vincent I., Jolly, Neil P.

“…The emerging interest in the search for alternatives to synthetic preservatives has led to various successful research studies exploring the use of yeasts as…”
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Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia by Mewa-Ngongang, Maxwell, du Plessis, Heinrich W., Hlangwani, Edwin, Ntwampe, Seteno K. O., Chidi, Boredi S., Hutchinson, Ucrecia F., Jolly, Neil P.

“…It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic…”
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The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production by Mewa-Ngongang, Maxwell, Plessis, Heinrich W du, Ntwampe, Seteno Karabo Obed, Chidi, Boredi Silas, Hutchinson, Ucrecia Faith, Mekuto, Lukhanyo, Jolly, Neil Paul

“…Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the…”
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Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations by Hutchinson, Ucrecia F., Ntwampe, Seteno K. O., Chidi, Boredi S., Mewa-Ngongang, Maxwell, du Plessis, Heinrich W., Booyse, Mardé, Jolly, Neil P.

“…Cell immobilization is a process augmentation technique aimed at improving microbial survival and activity under stressful conditions. It offers the…”
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Microbial interactions in winemaking: Ecological aspects and effect on wine quality by Englezos, Vasileios, Jolly, Neil P., Di Gianvito, Paola, Rantsiou, Kalliopi, Cocolin, Luca

“…Wine microbiota is a dense and diverse ecosystem that is directly involved in the production and synthesis of many metabolites of oenological interest thereby…”
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Characterisation of hybrid yeasts for the production of varietal Sauvignon blanc wine – A review by Hart, Rodney Sebastian, Jolly, Neil Paul, Ndimba, Bongani Kaiser

“…The wine yeast Saccharomyces cerevisiae forms an integral part of wine production by converting relatively ‘neutral’ flavoured grape must into varietal…”
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Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple (Dovyalis caffra L.) fruit by Minnaar, Phillip, Jolly, Neil, Beukes, Louisa, Benito, Santiago

“…BACKGROUND The Kei apple is a tree found on the African continent. Limited information exists on the effect of alcoholic and acetous fermentation on the…”
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Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes by Minnaar, Phillip, Nyobo, Ludwe, Jolly, Neil, Ntushelo, Nombasa, Meiring, Skyé

“…•Two different combinations of yeast treatment for Cabernet Franc wines.•Spectrophotometric method is suitable for the analysis of polyphenols and…”
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Non-Saccharomyces yeast for lowering wine alcohol levels: partial aeration versus standard conditions by Jolly, Neil, Mehlomakulu, Ngwekazi N, Nortje, Stephan, Beukes, Louisa, Hoff, Justin, Booyse, Mardé, Erten, Hüseyin

“…ABSTRACT Non-Saccharomyces yeasts have been suggested for use in wine production for lowering alcohol content. In this study, 23 non-Saccharomyces yeasts were…”
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Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains by van Breda, Valmary, Jolly, Neil, van Wyk, Jessy

“…Forty-three South African Torulaspora delbrueckii yeast isolates from the ARC Infruitec-Nietvoorbij yeast culture collection, the T. delbrueckii type strain…”
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