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Services

  • 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

Current research focus

  • 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


Researchers/Project LeadersField of ExpertiseE-mail addressTelephone numberFax number

Dr. Neil Jolly

Wine Microbiology / Non-Saccharomyces wine yeasts

Jollyn@arc.agric.za

+27 (0)21 809 3060

+27 (0)21 809 3002

Heinrich du Plessis

Wine Microbiology-
Malolactic bacteria

Dplessishe@arc.agric.za 

+27 (0)21 809 3063

+27 (0)21 809 3002

Rodney Hart

Wine Microbiology-Yeast
Selection and Breeding

Hartr@arc.agric.za

 

+27 (0)21 809 3097

+27 (0)21 809 3002

Justin Hoff

Wine Microbiology

Hoffj@arc.agric.za

+27 (0)21 809 3168

+27 (0)21 809 3002

Valmary van Breda

Wine Microbiology

Vbredav@arc.agric.za

+27 (0)21 809 3039

+27 (0)21 809 3002