中国体育彩票

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Institute for Wine Biotechnology
Welcome to Stellenbosch 中国体育彩票

Focus Areas of Research Team



RESEARCH TOPICS OF ACADEMIC STAFF
GRAPEVINE BIOLOGY/BIOTECHNOLOGY/ IMPROVEMENT; PRACTICAL VITICULTURE; DIGITAL VITICULTURE; GRAPEVINE X ENVIRONEMENT X MANAGEMENT INTERACTONS
Dr Albert StreverGrapevine cultivation ; Grapevine and climate; Remote sensing
Mrs Eunice AvenantTable grape production (rootstocks, dormancy management, plant bio regulators); Water use efficiency 
Dr Erna BlancquaertEcophysiology of berry ripening ;grapevine abiotic and biotic stress; grapevine resources
Dr Carlos Poblete-EcheverriaPrecision viticulture and water management 
Ms Thalita VenterPractical Viticulture; Vineyard management; Research skills for students
Prof Melané VivierGrapevine Biology and Biotechnology; Functional genomics; grapevine field-omics;
 grapevine abiotic and biotic stress biology
Dr John MooreGrapevine biochemistry and cell wall profiling 
Dr Philip YoungFunctional genomics; abiotic and biotic stress biology; terpenoid metabolism;
 flavour and aroma biosynthesis 
Dr Justin LashbrookeFunctional genetics and genomics, molecular breeding, secondary metabolism

BIOLOGY AND BIOTECHNOLOGY OF WINE MICRO-ORGANISMS; MICROBIAL DENSITY, ECOLOGY & EVOLUTION
Prof Florian BauerYeast molecular and cellular biology, NRF Research chair in Integrated Wine Sciences
Prof Benoit DivolMicrobial interactions and spoilage – impact of microorganisms on wine properties
Prof Maret du ToitCellular and molecular biology of lactic acid bacteria (LAB); evaluation of natural LAB resources as potential starter cultures; Yeast-LAB interactions; MLF and wine aroma
Dr Evodia SetatiWine Microbiology with focus areas in: vineyard and wine microbiomes;
  population dynamics and microbial interactions
Dr Debra RossouwYeast molecular and cellular biology, lactic acid bacteria, microbial biotechnology,
 fermentation, systems biology

OENOLOGY / WINE PRODUCTION/ SENSORY SCIENCE?
Prof Wessel du ToitWine ageing, aroma, wood, phenolics, oxidation, and sensory of wine
Dr Marianne McKayWine aroma, wine faults and sensory evaluation of wine. Smoke taint and volatile phenol interactions;
 Teaching methodologies: Innovative, collaborative & transformative learning in wine science.
Dr Jose Aleixandre Development of integrated systems to optimize the winemaking process. Phenolic compounds. Winemaking practices. Spectroscopy and chemometrics applications. Static and on-line/in-line applications for process monitoring and optimization.   

ANALYTICAL CHEMISTRY; ADVANCED CHEMICAL-ANALYTICAL TECHNIQUES IN VITICULTURE, OENOLOGY AND BIOTECHNOLOGY
Dr Hélène Nieuwoudt Focus on non-destructive infrared spectroscopic analytical techniques and data processing,
 wine sensory profiling, sensometrics, consumer perception
Dr Astrid Buica
Sample preparation, chromatography, untargeted approaches and data handling for information-rich
techniques (IR, UV/Vis, MS, etc.)
Prof Antonio FerreiraFlavour chemistry focus on the chemical definition to wine quality. Metabolomics