Search Results - "Swiegers, J."

Modulation of volatile sulfur compounds by wine yeast by Swiegers, J. H, Pretorius, I. S

“…Sulfur compounds in wine can be a 'double-edged sword'. On the one hand, certain sulfur-containing volatile compounds such as hydrogen sulfide, imparting a…”
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Yeast and bacterial modulation of wine aroma and flavour by SWIEGERS, J.H., BARTOWSKY, E.J., HENSCHKE, P.A., PRETORIUS, I.S.

“…Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth‐feel properties. The compounds responsible for…”
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Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses by Bech‐Terkilsen, S., Westman, J.O., Swiegers, J.H., Siegumfeldt, H.

“…Oenococcus oeni is a lactic acid bacterium highly adapted to the stressful environment of wine, and is widely used as an industrial starter culture to conduct…”
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First science with the Southern African Large Telescope: peering at the accreting polar caps of the eclipsing polar SDSS J015543.40+002807.2 by O'Donoghue, D., Buckley, D. A. H., Balona, L. A., Bester, D., Botha, L., Brink, J., Carter, D. B., Charles, P. A., Christians, A., Ebrahim, F., Emmerich, R., Esterhuyse, W., Evans, G. P., Fourie, C., Fourie, P., Gajjar, H., Gordon, M., Gumede, C., De Kock, M., Koeslag, A., Koorts, W. P., Kriel, H., Marang, F., Meiring, J. G., Menzies, J. W., Menzies, P., Metcalfe, D., Meyer, B., Nel, L., O'Connor, J., Osman, F., Du Plessis, C., Rall, H., Riddick, A., Romero-Colmenero, E., Potter, S. B., Sass, C., Schalekamp, H., Sessions, N., Siyengo, S., Sopela, V., Steyn, H., Stoffels, J., Scholtz, J., Swart, G., Swat, A., Swiegers, J., Tiheli, T., Vaisanen, P., Whittaker, W., Van Wyk, F.

“…We describe briefly the properties of the recently completed Southern African Large Telescope (SALT), along with its first light imager SALTICAM. Using this…”
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Olfaction and taste: Human perception, physiology and genetics by SWIEGERS, J.H., CHAMBERS, P.J., PRETORIUS, I.S.

“…Drinking wine is a manifestly sensuous experience. Wine stimulates most of our senses; particularly smell (olfaction) and taste, and, to a lesser extent, sight…”
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Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains by Howell, K.S, Swiegers, J.H, Elsey, G.M, Siebert, T.E, Bartowsky, E.J, Fleet, G.H, Pretorius, I.S, De Barros Lopes, M.A

“…The volatile thiol 4-mercapto-4-methylpentan-2-one (4MMP) is a potent contributor to wine aroma. In grape juice, 4MMP is bound to cysteine as a non-volatile…”
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Carnitine biosynthesis in Neurospora crassa: identification of a cDNA coding for ϵ- N-trimethyllysine hydroxylase and its functional expression in Saccharomyces cerevisiae by Swiegers, Jan H, Vaz, Frédéric M, Pretorius, Isak S, Wanders, Ronald J.A, Bauer, Florian F

“…The biosynthesis of l-carnitine in eukaryotic organisms was first elucidated in the ascomycete Neurospora crassa. The first step of the pathway is catalysed by…”
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Carnitine‐dependent metabolic activities in Saccharomyces cerevisiae: three carnitine acetyltransferases are essential in a carnitine‐dependent strain by Swiegers, Jan H., Dippenaar, Nola, Pretorius, Isak S., Bauer, Florian F.

“…L‐Carnitine is required for the transfer of activated acyl‐groups across intracellular membranes in eukaryotic organisms. In Saccharomyces cerevisiae,…”
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Effects of diets containing either traditional anionic salts or a commercial anionic supplement on feed intake and energy balance of prepartum dairy cows by Strydom, F S, Nothnagel, J N, Swiegers, J P

“…Anionic supplements are fed to prepartum (PP) dairy cows to reduce dietary cation-anion difference (DCAD) and improve calcium status at calving. Traditional…”
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1540 Effects of diets containing either traditional anionic salts or a commercial anionic supplement on feed intake and energy balance of prepartum dairy cows by Strydom, F. S., Nothnagel, J. N., Swiegers, J. P.

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Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation by Crafack, Michael, Mikkelsen, Morten B., Saerens, Sofie, Knudsen, Morten, Blennow, Andreas, Lowor, Samuel, Takrama, Jemmy, Swiegers, Jan H., Petersen, Gert B., Heimdal, Hanne, Nielsen, Dennis S.

“…The potential impact of aromatic and pectinolytic yeasts on cocoa flavour was investigated using two defined mixed starter cultures encompassing strains of…”
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The influence of yeast on the aroma of Sauvignon Blanc wine by Swiegers, Jan H., Kievit, Robyn L., Siebert, Tracey, Lattey, Kate A., Bramley, Belinda R., Francis, I. Leigh, King, Ellena S., Pretorius, Isak S.

“…The main objective of this study was to investigate the effect of different Saccharomyces cerevisiae wine yeast strains on the concentration of aroma-enhancing…”
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Yeast modulation of wine flavor by Swiegers, Jan H, Pretorius, Isak S

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First science with the Southern African Large Telescope: peering at the accreting polar caps of the eclipsing polar SDSS J015543.40+002807.2 by O'Donoghue, D., Buckley, D. A. H., Balona, L. A., Bester, D., Botha, L., Brink, J., Carter, D. B., Charles, P. A., Christians, A., Ebrahim, F., Emmerich, R., Esterhuyse, W., Evans, G. P., Fourie, C., Fourie, P., Gajjar, H., Gordon, M., Gumede, C., De Kock, M., Koeslag, A., Koorts, W. P., Kriel, H., Marang, F., Meiring, J. G., Menzies, J. W., Menzies, P., Metcalfe, D., Meyer, B., Nel, L., O'Connor, J., Osman, F., Du Plessis, C., Rall, H., Riddick, A., Romero-Colmenero, E., Potter, S. B., Sass, C., Schalekamp, H., Sessions, N., Siyengo, S., Sopela, V., Steyn, H., Stoffels, J., Scholtz, J., Swart, G., Swat, A., Swiegers, J., Tiheli, T., Vaisanen, P., Whittaker, W., Van Wyk, F.

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Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation by Howell, Kate S, Klein, Mathias, Swiegers, Jan H, Hayasaka, Yoji, Elsey, Gordon M, Fleet, Graham H, Høj, Peter B, Pretorius, Isak S, de Barros Lopes, Miguel A

“…Volatile thiols, particularly 4-mercapto-4-methylpentan-2-one (4MMP), make an important contribution to the aroma of wine. During wine fermentation,…”
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Redesign of Carnitine Acetyltransferase Specificity by Protein Engineering by Cordente, Antonio G., López-Viñas, Eduardo, Vázquez, María Irene, Swiegers, Jan H., Pretorius, Isak S., Gómez-Puertas, Paulino, Hegardt, Fausto G., Asins, Guillermina, Serra, Dolors

“…In eukaryotes, l-carnitine is involved in energy metabolism by facilitating β-oxidation of fatty acids. Carnitine acetyltransferases (CrAT) catalyze the…”
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First science with SALT: peering at the accreting polar caps of the eclipsing polar SDSS J015543.40+002807.2 by O'Donoghue, D, Buckley, D. A. H, Balona, L. A, Bester, D, Botha, L, Brink, J, Carter, D. B, Charles, P. A, Christians, A, Ebrahim, F, Emmerich, R, Esterhuyse, W, Evans, G. P, Fourie, C, Fourie, P, Gajjar, H, Gordon, M, Gumede, C, de Kock, M, Koeslag, A, Koorts, W. P, Kriel, H, Marang, F, Meiring, J. G, Menzies, J. W, Menzies, P, Metcalfe, D, Meyer, B, Nel, L, O'Connor, J, Osman, F, Plessis, C. du, Rall, H, Riddick, A, Romero-Colmenero, E, Potter, S. B, Sass, C, Schalekamp, H, Sessions, N, Siyengo, S, Sopela, V, Steyn, H, Stoffels, J, Stoltz, J, Swart, G, Swat, A, Swiegers, J, Tiheli, T, Vaisanen, P, Whittaker, W, van Wyk, F

“…Mon.Not.Roy.Astron.Soc.372:151-162,2006 We describe briefly the properties of the recently completed Southern African Large Telescope (SALT), along with its…”
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