User profiles for Maret du Toit
Maret Du ToitProfessor in Wine Microbiology, South African Grape and Wine Research Institute … Verified email at sun.ac.za Cited by 6241 |
The genus Streptococcus
The genus Streptococcus emcompasses Gram‐positive, catalase‐negative, facultatively
aerobic and homofermentative cocci which produce l(+)‐lactic acid as major end product of …
aerobic and homofermentative cocci which produce l(+)‐lactic acid as major end product of …
Development of a quantitative PCR for detection of Lactobacillus plantarum starters during wine malolactic fermentation
A quantitative, real-time PCR method was developed to enumerate Lactobacillus plantarum
IWBT B 188 during the malolactic fermentation (MLF) in Grauburgunder wine. The qRT-PCR …
IWBT B 188 during the malolactic fermentation (MLF) in Grauburgunder wine. The qRT-PCR …
Investigation of the SO2 stress response in Brettanomyces/Dekkera bruxellensis using RNA-seq
…, U Petrovič, C Compagno, R Foschino, DUT Maret… - 2017 - air.unimi.it
Sulphur dioxide (SO2) is the most common additive worldwide used to prevent and/or control
the microbial contamination in wine. Its use should be limited due to the detrimental effect …
the microbial contamination in wine. Its use should be limited due to the detrimental effect …
The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter …
S Malherbe, E Menichelli, M du Toit… - Journal of the …, 2013 - Wiley Online Library
Background Malolactic fermentation ( MLF ) mediated by lactic acid bacteria ( LAB ) has
been shown to modulate chemical and sensory attributes of wine. This study investigated the …
been shown to modulate chemical and sensory attributes of wine. This study investigated the …
Rungis (94), 2 rue du Belvédère, Rapport de diagnostic
A Battistini, V Maret, F Chauveau - 2014 - hal.science
Durant le mois de février 2014, un diagnostic archéologique a été réalisé dans la cour et les
jardins d’une ferme à Rungis. La surface diagnostiquée de 7500 m² a livré 44 structures …
jardins d’une ferme à Rungis. La surface diagnostiquée de 7500 m² a livré 44 structures …
Microbial spoilage and preservation of wine: using weapons for nature's own arsenal
M Du Toit, IS Pretorius - 2000 - scholar.sun.ac.za
The winemaking process includes multiple stages at which microbial spoilage can occur,
altering the quality and hygienic status of the wine and rendering it unacceptable. The major …
altering the quality and hygienic status of the wine and rendering it unacceptable. The major …
Oxygen in must and wine: A review
WJ Du Toit, J Marais, IS Pretorius… - South African Journal of …, 2006 - journals.ac.za
Oxygen can play an important role during the winemaking process. It can influence the
composition and quality of the must and wine. Phenolic compounds are the main substrates for …
composition and quality of the must and wine. Phenolic compounds are the main substrates for …
Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview
M du Toit, L Engelbrecht, E Lerm… - Food and Bioprocess …, 2011 - Springer
Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid
bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, it …
bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, it …
Characterization and emended description of Lactobacillus kunkeei as a fructophilic lactic acid bacterium
…, K Takano, M du Toit… - … of systematic and …, 2012 - microbiologyresearch.org
Lactobacillus kunkeei is an inhabitant of fructose-rich niches and is a potential member of
the fructophilic lactic acid bacteria. In the present study, the phylogenetic and biochemical …
the fructophilic lactic acid bacteria. In the present study, the phylogenetic and biochemical …
Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts
B Divol, M du Toit, E Duckitt - Applied microbiology and biotechnology, 2012 - Springer
Sulphur dioxide has been used as a common preservative in wine since at least the nineteenth
century. Its use has even become essential to the making of quality wines because of its …
century. Its use has even become essential to the making of quality wines because of its …