Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice by Heinrich W. du Plessis, Justin W. Hoff, Lucky Mokwena, Marieta van der Rijst, Neil P. Jolly

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Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds by Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Seteno K. O. Ntwampe, Boredi S. Chidi, Ucrecia F. Hutchinson, Lukhanyo Mekuto, Neil P. Jolly

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Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations by Ucrecia F. Hutchinson, Seteno K. O. Ntwampe, Boredi S. Chidi, Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Mardé Booyse, Neil P. Jolly

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Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production by Ucrecia F. Hutchinson, Sivuyile Gqozo, Neil P. Jolly, Boredi S. Chidi, Heinrich W. Du Plessis, Maxwell Mewa-Ngongang, Seteno K. O. Ntwampe

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Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia by Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Edwin Hlangwani, Seteno K. O. Ntwampe, Boredi S. Chidi, Ucrecia F. Hutchinson, Neil P. Jolly

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Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-<i>Saccharomyces</i> Yeasts Using Grape Pomace Extract as Fermentation Me... by Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Seteno K. O. Ntwampe, Enoch A. Akinpelu, Ucrecia F. Hutchinson, Boredi S. Chidi, Vincent I. Okudoh, Neil P. Jolly

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