Quality control of active dried wine yeasts (Mass loss and DNA fingerprinting) to ensure that commercialized wine yeast conforms to specifications
Tests on bottled wines to ensure microbiological stability
Ensuring, before registration, that new chemical sprays do not have a latent negative effect on fermentation and wine quality
Selection, breeding, evaluation and characterization of new wine yeasts
Use of Non-Saccharomyces for wine production
Effect of lactic acid bacteria (LAB) on malo-lactic fermentation (MLF)
Alternative use of wine grapes
Chemical profiling of wines
Effect of yeast contact time on final wine
POST HARVEST AND AGRO-PROCESSING TECHNOLOGIES (PHATs)
AGRO-PROCESSING: FRUIT
AGRO-PROCESSING: PLANT BIO-ACTIVES GROUP
POST-HARVEST TECHNOLOGY: FRESH PRODUCE
WINE CHEMISTRY
WINE CELLAR AND CELLAR TECHNOLOGY
Dr. Neil Jolly
Wine Microbiology / Non-Saccharomyces wine yeasts
Jollyn@arc.agric.za
+27 (0)21 809 3060
+27 (0)21 809 3002
Dr. Heinrich du Plessis
Wine Microbiology-Malolactic bacteria
Dplessishe@arc.agric.za
+27 (0)21 809 3063
Dr. Rodney Hart
Wine Microbiology-Yeast Selection and Breeding
Hartr@arc.agric.za
+27 (0)21 809 3097
Justin Hoff
Wine Microbiology
Hoffj@arc.agric.za
+27 (0)21 809 3168
Valmary van Breda
Vbredav@arc.agric.za
+27 (0)21 809 3039
