Biodegradation of kraft lignin by a newly isolated anaerobic bacterial strain, Acetoanaerobium sp. WJDL‐Y2 von Duan, J, Huo, X, Du, W.J, Liang, J.D, Wang, D.Q, Yang, S.C

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Development of a novel liquid/liquid extraction and ultra-performance liquid chromatography tandem mass spectrometry method for the assessment of thiols in South African Sauvignon... von Piano, F., Fracassetti, D., Buica, A., Stander, M., du Toit, W.J., Borsa, D., Tirelli, A.

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Quantification of glutathione, catechin and caffeic acid in grape juice and wine by a novel ultra-performance liquid chromatography method von Fracassetti, D., Lawrence, N., Tredoux, A.G.J., Tirelli, A., Nieuwoudt, H.H., Du Toit, W.J.

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A novel l-lactate sensor based on enzyme electrode modified with ZnO nanoparticles and multiwall carbon nanotubes von Wang, Y.T., Yu, L., Wang, J., Lou, L., Du, W.J., Zhu, Z.Q., Peng, H., Zhu, J.Z.

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Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines von Aleixandre-Tudo, J.L., Lizama, V., Álvarez, I., Nieuwoudt, H., García, M.J., Aleixandre, J.L., du Toit, W.J.

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Sensory interaction between 3‐mercaptohexan‐1‐ol and 2‐isobutyl‐3‐methoxypyrazine in dearomatised Sauvignon Blanc wine von van Wyngaard, E, Brand, J, Jacobson, D, du Toit, W.J

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effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasteurianus and a strain of Brettanomyces bruxellensis isolated from wine von Du Toit, W.J, Pretorius, I.S, Lonvaud-Funel, A

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Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentration in wine von Kritzinger, E.C, Bauer, F.F, Du Toit, W.J

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Phenolic and Sensorial Evolution during Bottle Ageing of South African Shiraz Wines with Different Initial Phenolic Profiles von Garrido-Banuelos, G. G., Buica, A., du Toit, W. J.

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Sparging of white wine von Walls, J., Sutton, S., Coetzee, C., Toit, W.J.

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Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine von Oberholster, A., Carstens, L.M., du Toit, W.J.

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Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review von Coetzee, C., du Toit, W.J.

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Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine von uklje, K, Antalick, G, Coetzee, Z, Schmidtke, L.M, Baša Česnik, H, Brandt, J, Toit, W.J, Lisjak, K, Deloire, A

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Evolution of Phenolic Composition During Barrel and Bottle Aging von Aleixandre-Tudo, J. L., du Toit, W. J.

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Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications von Coetzee, C, Buica, A, du Toit, W.J.

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Correlations between South African Red Grape and Wine Colour and Phenolic Composition: Comparing the Glories, Iland and Bovine Serum Albumin Tannin Precipitation Methods von du Toit, W.J., Visagie, M.

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Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine von Coetzee, C., Brand, J., Jacobson, D., Du Toit, W.J.

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Research Note: Effect of Simulated Shipping Temperatures on the Sensory Composition of South African Chenin Blanc and Sauvignon Blanc Wines von du Toit, W.J., Piquet, C.

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Pinking in White Wines - A Review von Nel, A. P., du Toit, W. J., van Jaarsveld, F. P.

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Attempted Identification of Causal Constituents of Pink Discolouration in White Wines von Nel, A.P., du Toit, W.J., van Jaarsveld, F.P.

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