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Articles by Heinrich du Plessis and Co-workers
5 articles — page 1 of 1
Yeasts, smoke taint and Chenin Blanc wines
Insights and research
This project investigated yeast selection’s effects on the volatile phenols associated with wines made from smoke-exposed Chenin blanc juice.
Minimising volatile phenols in wine
Insights and research
PHOTO: Julian Sullivan.
Manipulation of Shiraz flavour
Insights and research
PHOTO: Shutterstock.
Mixed culture fermentations and Shiraz flavour
Insights and research
PHOTO: Shutterstock.
Non-Saccharomyces yeasts and malolactic fermentation
Cellar
The objectives of this study were to characterise strains from seven non-Saccharomyces species, investigate their use in wine production, and evaluate their com