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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Tasting the terroir of wine yeast innovation von Pretorius, I S

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Preliminary evaluation of infrared spectroscopy for the differentiation of Brettanomyces bruxellensis strains isolated from red wines von Oelofse, A., Malherbe, S., Pretorius, I.S., Du Toit, M.

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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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Identification and characterization of Saccharomyces cerevisiae and Saccharomyces paradoxus strains isolated from Croatian vineyards von Redžepović, S., Orlić, S., Sikora, S., Majdak, A., Pretorius, I.S.

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Yeast 2.0-connecting the dots in the construction of the world's first functional synthetic eukaryotic genome von Pretorius, I S, Boeke, J D

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The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour von Louw, C., La Grange, D., Pretorius, I.S., van Rensburg, P.

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heterologous expression of polysaccharidase-encoding genes with oenological relevance in Saccharomyces cerevisiae von van Rensburg, P, Strauss, M.L.A, Lambrechts, M.G, Cordero Otero, R.R, Pretorius, I.S

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Genetic Improvement of Grapevine: Tailoring Grape Varieties for The Third Millennium - A Review von Vivier, M.A., Pretorius, I.S.

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Yeast and its Importance to Wine Aroma - A Review von Lambrechts, M.G., Pretorius, I.S.

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Yeast Stress Response and Fermentation Efficiency: How to Survive the Making of Wine - A Review von Bauer, F.F., Pretorius, I.S.

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Microbial cellulose utilization: fundamentals and biotechnology von Lynd, L.R, Weimer, P.J, Van Zyl, W.H, Pretorius, I.S

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Enzymes in Winemaking: Harnessing Natural Catalysts for Efficient Biotransf ormations - A Review von van Rensberg, P., Pretorius, I.S.

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Microbial Spoilage and Preservation of Wine: Using Weapons from Nature's Own Arsenal -A Review von du Toit, M., Pretorius, I.S.

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Yeast and bacterial modulation of wine aroma and flavour von SWIEGERS, J.H., BARTOWSKY, E.J., HENSCHKE, P.A., PRETORIUS, I.S.

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Thr⁵⁰⁵ and Ser⁵⁵⁷ residues of the AGT1-encoded α-glucoside transporter are critical for maltotriose transport in Saccharomyces cerevisiae von Smit, A, Moses, S.G, Pretorius, I.S, Cordero Otero, R.R

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Expression of a Trichoderma reesei beta-xylanase gene (XYN2) in Saccharomyces cerevisiae von LA GRANGE, D. C, PRETRORIUS, I. S, VAN ZYL, W. H

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Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters von Verstrepen, K.J, Laere, S.D.M. van, Vanderhaegen, B.M.P, Derdelinckx, G, Dufour, J.P, Pretorius, I.S, Winderickx, J, Thevelein, J.M, Delvaux, F.R

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Flocculation, Pseudohyphal Development and Invasive Growth in Commercial Wine Yeast Strains von Carstens, Elsa, Lambrechts, M.G., Pretorius, I.S.

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Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates von LILLY, M, LAMBRECHTS, M. G, PRETORIUS, I. S

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