Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines.

Autor: Garrido-Bañuelos G; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa., Buica A; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa. Electronic address: astrid.buica@gmail.com., Kuhlman B; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa., Schückel J; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark., Zietsman AJJ; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa., Willats WGT; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark; School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, United Kingdom., Moore JP; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa., du Toit WJ; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Dec; Vol. 150 (Pt A), pp. 110697. Date of Electronic Publication: 2021 Sep 03.

Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects.

Autor: Garrido-Bañuelos G; RISE Research Institutes of Sweden, Agrifood and Bioscience, Box 5401, 402 29, Göteborg, Sweden., Buica A; Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa., Schückel J; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg, Denmark., Zietsman AJJ; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa., Willats WGT; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg, Denmark; School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, United Kingdom., Moore JP; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa., Du Toit WJ; Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa. Electronic address: wdutoit@sun.ac.za.

Publikováno v: Food chemistry [Food Chem] 2019 Apr 25; Vol. 278, pp. 36-46. Date of Electronic Publication: 2018 Oct 30.

Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology.

Autor: Gao Y; Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200024, China. yugao@sjtu.edu.cn.; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. yugao@sjtu.edu.cn., Zietsman AJJ; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. jjv2@sun.ac.za., Vivier MA; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. mav@sun.ac.za., Moore JP; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. moorejp@sun.ac.za.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2019 Jan 04; Vol. 24 (1). Date of Electronic Publication: 2019 Jan 04.

Combining hydrothermal pretreatment with enzymes de-pectinates and exposes the innermost xyloglucan-rich hemicellulose layers of wine grape pomace.

Autor: Zietsman AJJ; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. Electronic address: jjv2@sun.ac.za., Moore JP; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. Electronic address: moorejp@sun.ac.za., Fangel JU; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark. Electronic address: Jonatan.Ulrik.Fangel@carlsberg.com., Willats WGT; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark. Electronic address: william.willats@newcastle.ac.uk., Vivier MA; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. Electronic address: mav@sun.ac.za.

Publikováno v: Food chemistry [Food Chem] 2017 Oct 01; Vol. 232, pp. 340-350. Date of Electronic Publication: 2017 Apr 06.