… Hennie JJ van Vuuren Hennie JJ van Vuuren … Gelatine was added to a final concentration
of 0.2 gl −1 and incubated at 7C for 12 h to precipitate particulate matter. The juice was then …

… The DNA of phage L10 representing genetic group 1, has been physically characterized,
cloned, and partially sequenced (Van der Meer and Van Vuuren, unpublished data). …

… van Vuuren and Wingfield (98) reported a case where a K 2 killer … Jacobs and van Vuuren
found that the ability of … of only one neutral yeast strain (van Vuuren, unpublished data). In …

THE RNA polymerase II holoenzyme consists of RNA polymerase II, a subset of general
transcription factors, and regulatory proteins known as SRB proteins 1,2 . The genes encoding …

The production of quality wines requires a judicious balance between the sugar, acid and
flavour components of wine. L-Malic and tartaric acids are the most prominent organic acids in …

In this study, genome-wide expression analyses were used to study the response of
Saccharomyces cerevisiae to stress throughout a 15-day wine fermentation. Forty per cent of the …

High concentrations of volatile acids, consisting mainly of acetic acid, are often found in
icewine. Wine yeasts produce acetic acid as a by-product of the hyperosmotic stress response …

Saccharomyces cerevisiae metabolizes arginine, one of the major amino acids in grape
musts, to ornithine and urea during wine fermentations. Wine yeast strains of S. cerevisiae do …

Malolactic fermentation is essential for the deacidification of high acid grape must. We have
constructed a genetically stable industrial strain of Saccharomyces cerevisiae by integrating …

Chardonnay is the basis of some of the world’s most iconic wines and its success is underpinned
by a historic program of clonal selection. There are numerous clones of Chardonnay …