Identification of lactic acid bacteria isolated from South African brandy base wines von du Plessis, H.W., Dicks, L.M.T., Pretorius, I.S., Lambrechts, M.G., du Toit, M.

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Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah... von Minnaar, P.P., du Plessis, H.W., Jolly, N.P., van der Rijst, M., du Toit, M.

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occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality von Du Plessis, H.W, Steger, C.L.C, Du Toit, M, Lambrechts, M.G

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Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice von Minnaar, P.P., Jolly, N.P., Paulsen, V., Du Plessis, H.W., Van Der Rijst, M.

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Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation von du Plessis, H.W., du Toit, M., Hoff, J.W., Hart, R.S., Ndimba, B.K., Jolly, N.P.

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Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines von Minnaar, P.P., du Plessis, H.W., Paulsen, V., Ntushelo, N., Jolly, N.P., du Toit, M.

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The use of in vitro fertilization to evaluate putative tests of human sperm function von Liu, De Yi, Du Plessis, Yvonne P., Nayudu, Penny L., Johnston, W. Ian H., Gordon Baker, H.W.

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