|
Proj.
No.
|
Project
title
|
Project
Leader
|
Institution
|
Telephone
|
Fax
|
E-mail
|
|
WW 10-01
|
Selection,
breeding, evaluation and characterisation of new wine yeasts
|
R Hart /NP Jolly (Compl)
|
IFT-NVB
|
021
– 8093060
|
021
– 8093002
|
jollyn@arc.agric.za
|
|
WW 10-06
|
Investigation
of the occurrence and growth of lactic acid bacteria in wine and
factors affecting the induction of malolactic fermentation
|
H
du Plessis (Compl.)
|
IFT-NVB
|
021
– 8093063
|
021
– 8093002
|
dplessishe@arc.agric.za
|
|
WW 10-08
|
The
use of wild yeasts to complement wine aroma and broaden the
spectrum of South African wine styles
|
NP
Jolly (Compl.)
|
IFT-NVB
|
021
– 8093060
|
021
– 8093002
|
jollyn@arc.agric.za
|
|
WW 10-10
|
Optimization
of the randomly amplified polymorphic DNA (RAPD) technique as a
tool for identification of commercial wine yeast strains
|
NP
Jolly (compl.)
|
IFT-NVB
|
021
– 8093060
|
021
– 8093002
|
jollyn@arc.agric.za
|
|
WW 10-11
|
Creation
and management of a micro-organism genebank at Nietvoorbij for the
Vine and Wine Industry
|
J
Bergstedt (compl.)
|
IFT-NVB
|
021
– 8093071
|
021
– 8093002
|
griesselr@arc.agric.za
|
|
WW 10-13
|
Development
of wine yeasts for use in specific regions
|
NP
Jolly (Compl.)
|
IFT-NVB
|
021
– 8093060
|
021
– 8093002
|
jollyn@arc.agric.za
|
|
WW 10-14
|
The
role of micro-organism in the formation of bitterness in wines
|
OPH Augustyn (Compl.)
M
du Toit
|
IFT-NVB
IWBT-US
|
021
– 8093126
021-8083772
|
021
– 8093002
021-8083771
|
augustyno@arc.agric.za
mdt@sun.ac.za
|
|
WW 10-15
|
The
selection, evaluation and characterisation of indegenous
malolactic bacteria for possible use in local wine production
|
H
du Plessis (Compl.)
|
IFT-NVB
|
021
– 8093063
|
021
– 8093002
|
dplessishe@arc.agric.za
|
|
WW 10-17
|
The
use of fructophyllic yeasts to prevent lagging fermentations
|
NP
Jolly (Compl)
|
IFT-NVB
|
021-8093060
|
021-8093002
|
jollyn@arc.agric.za
|
|
WW 10-18
|
The
use of Candida pulcherrima in wine production
|
NP
Jolly (Compl.)
|
IFT-NVB
|
021-8093060
|
021-8093002
|
jollyn@arc.agric.za
|
|
MV 01
|
Engineering
pathways for malolactic and malo-alcoholic fermentarion in wine
yeasts
|
M
Bloom (Compl.)
|
US
|
021
– 8085859
|
021
– 8085846
|
mv4@sun.ac.za
|
|
MV 03
|
Regulation
of malate metabolism in yeast
|
M
Bloom (Compl.)
|
US
|
021
– 8085859
|
021
– 8085846
|
mv4@sun.ac.za
|
|
MV 04
|
Biodegradation
of winery wastewaters
|
M
Bloom (compl.)
|
US
|
021
– 8085859
|
021
– 8085846
|
mv4@sun.ac.za
|
|
MV 05
|
Bioprocessing
of grape pomace
|
M
Bloom (compl.)
|
US
|
021
– 8085859
|
021
– 8085846
|
mv4@sun.ac.za
|
|
MIC 01
|
Improvement
of wine quality through the release of terpenes
|
S
G Kilian (Compl.)
|
UOVS
|
051
– 4012780
|
051
– 4443219
|
kiliansg@micro.nw.ouvs.ac.za
|
|
MIC 02
|
Control
of bacterial spoilage in wine with natural (biologal)
antimicrobial peptides produced by lactic acid bacteria
|
LMT
Dicks (Compl.)
|
US
|
021
– 8085849
|
021
– 8085846
|
lmtd@sun.ac.za
|
|
MIC 03
|
The
determination of the mycotoxin, ochratoxin A in South African
wines and red grape juices
|
P
S Steyn (Compl.)
|
US
|
021
– 8083727
|
021
– 8084537
|
psst@sun.ac.za
|
|
IWBT 01-01
|
The
selection and breeding of cultivar-specific wine yeasts for Chenin
blanc and Pinotage
|
P
van Rensburg (Compl.)
|
IWBT-US
|
021
– 8083797
|
021
– 8083771
|
pvr@sun.ac.za
|
|
IWBT 01-02
|
The
use of different combinations of selected wine yeasts for the
production of fruity wines
|
M
G Lambrechts (compl.)
|
IWBT-US
|
021
– 8083797
|
021
– 8083771
|
mgl@sun.ac.za
|
|
IWBT 01-03
|
The
transformation of wine yeasts with glucanase, xylanase and
pectinase genes for improved clarification and filterability of
wine
|
P
van Rensburg (Compl.)
|
IWBT-US
|
021
– 8083797
|
021
– 8083771
|
pvr@sun.ac.za
|
|
IWBT 01-04
|
The
transformation of wine yeast with the Pediococcus acidilactici
pediocin gene for control of spoilage bacteria
|
M
du Toit (Compl.)
|
IWBT-US
|
021
– 8083797
|
021
– 8083771
|
mdt@sun.ac.za
|
|
IWBT 01-05
|
The
cloning and characterization of genes involved in flocculation and
cell aggregation in sparkling wines and sherry
|
F
F Bauer (Compl.)
|
IWBT-US
|
021
– 8083797
|
021
– 8083771
|
FB2@sun.ac.za
|
|
IWBT 01-06
|
The
development of B-glucosidase producing wine yeast for the release
of flavour compounds
|
P
van Rensburg (Compl.)
|
IWBT-US
|
021
– 8083797
|
021
– 8083771
|
pvr@sun.ac.za
|
|
IWBT 01-07
|
Monitoring
the spreading of commercial wine yeasts in the vineyards
|
P
van Rensburg (Compl.)
|
IWBT-US
|
021
– 8083797
|
021
– 8083771
|
pvr@sun.ac.za
|
|
IWBT 01-08
|
Development
of transformation systems for wine yeasts
|
FF
Bauer (Compl.)
|
IWBT-US
|
021
– 8083797
|
021
– 8083771
|
FB2@sun.ac.za
|
|
IWBT 01-09
|
Production
of a fusion lysozyme enzyme by wine yeasts active against
Gram-positive and Gram-negative spoilage bacteria
|
M
du Toit (Compl.)
|
IWBT-US
|
021
– 8083797
|
021
– 8083771
|
mdt@sun.ac.za
|
|
IWBT 01-10
|
Overexpression
of the PEP4 protease and BGL2 glucanase genes in
wine yeast for enhanced autolysis
|
P
van Rensburg (Compl.)
|
IWBT-US
|
021
– 8083797
|
021
– 8083771
|
pvr@sun.ac.za
|
|
IWBT 01-11
|
Sources
of acetic and other fatty acids and their role in sluggish or
stuck fermentations
|
M
du Toit (Compl.)
|
IWBT-US
|
021
– 8083797
|
021
– 8083771
|
mdt@sun.ac.za
|
|
IWBT 01-12
|
The
transformation of wine yeasts with tannase and laccase genes to
eliminate the instability of wines caused by oxidizable
polyphenols
|
P
van Rensburg (Compl.)
|
IWBT-US
|
021
– 8083797
|
021
– 8083771
|
pvr@sun.ac.za
|
|
IWBT 01-14
|
Expression
of a glucose oxidase gene in yeast for the production of wine with
reduced levels of alcohol
|
P
van Rensburg (Compl.)
|
IWBT-US
|
021
– 8083774
|
021
– 8083771
|
pvr@sun.ac.za
|
|
IWBT 01-15
|
Spreading
of wine yeast in the environment: Monitoring the occurrence of
sexual and asexsual DNA transfers between yeast strains
|
FF
Bauer (Compl.)
|
IWBT-US
|
021
– 8084346
|
021
– 8083771
|
Fb2@sun.ac.za
|
|
IWBT 01-16
|
Development
of fructophilic wine yeast for the reduction of residual sugar in
wine
|
FF
Bauer (Compl.)
|
IWBT-US
|
021
– 8084346
|
021
– 8083771
|
Fb2@sun.ac.za
|
|
MIC 04
|
Manipulation
of glycerol production in wine yeast
|
B
A Prior (Compl.)
|
US
|
021
– 8083775
|
021
– 8083611
|
bap@sun.ac.za
|
|
MIC 05
|
Fate
of genetically modified yeast in the environment
|
G
Wolfaardt (Compl.)
|
US
|
021
– 8084532
|
021
– 8083611
|
gmw@sun.ac.za
|
|
ID 2513
|
The production of healthy wines
|
DP
van Velden
(Compl.)
|
US
|
021-9389233
|
021-9389153
|
dpvv@sun.ac.za
|
|
UCT 2000-05
|
Identification
of alcohol mediated signaling in the induction of
preconditioning-like cardiac protection against ischemic damage
|
MN
Sack (Compl.)
|
UCT
|
021
– 4066615
|
021
– 4478789
|
sack@samiot.uct.ac.za
|
|
UCT 01-2002
|
Health
benefits of wine: The effect of wine on Human Endothelial function
|
A
D Marais
(Compl.)
|
UCT
|
021
– 4066125
|
021
– 4066396
|
dmarais@uctgsh1.uct.ac.za
|
|
MB 01-2001
|
The
contribution of glycerol to the quality of South African Wines
|
B
A Prior (Compl.)
|
US
|
021
– 8085856
|
021
– 8085846
|
bap@sun.ac.za
|
|
USMB 01-2002
|
The
identification of antibacterial compounds in Chardonnay and their
influence on secondary (Malolactic) fermentation
|
LMT
Dicks (Compl.)
|
US
|
021
– 8085849
|
021
– 8085846
|
lmtd@sun.ac.za
|
|
IWBT 05-01
|
The
improvement and expansion of the microbial culture collection
|
P
van Rensburg (Compl.)
|
IWBT
- US
|
021-8083774
|
021-8083771
|
pvr@sun.ac.za
|
|
IWBT 05-02
|
The
improvement of the fermentation performance of yeast
|
FF
Bauer (Compl.)
|
IWBT
- US
|
021-8084346
|
021-8083771
|
Fb2@sun.ac.za
|
|
IWBT 05-03
|
Modifying
and improving yeast to increase wine-processing efficiency
|
P
van Rensburg (Compl.)
FF
Bauer
|
IWBT
-US
IWBT-US
|
021-8083774
021-8084346
|
021-8083771
021-8083771
|
pvr@sun.ac.za
fb2@sun.ac.za
|
|
IWBT 05-04
|
Improving
the control of wine spoilage mico organisms
|
M
du Toit (Compl.)
P
van Rensburg
|
IWBT
-US
IWBT-US
|
021-8083772
021-8083774
|
021-8083771
021-8083771
|
mdt@sun.ac.za
pvr@sun.ac.za
|
|
IWBT 05-05
|
Enhancing
the wholesomeness of wine
|
M
du Toit
P
van Rensburg
FF
Bauer (Compl.)
|
IWBT
-US
IWBT-US
IWBT-US
|
021-8083772
021-8083774
021-8084346
|
021-8083771
021-8083771
021-8083771
|
mdt@sun.ac.za
pvr@sun.ac.za
fb2@sun.ac.za
|
|
IWBT 05-06
|
The
improvement of the sensorial quality of wine
|
P
van Rensburg
FF
Bauer (Compl.)
|
IWBT
-US
IWBT-US
|
021-8083774
021-8084346
|
021-8083771
021-8083771
|
pvr@sun.ac.za
fb2Sun.ac.za
|
|
IWBT 05-07
|
Assessing
the risk associated with genetically modified yeast strains
|
FF
Bauer (Compl.)
|
IWBT
- US
|
021-8084346
|
021-8083771
|
Fb2@sun.ac.za
|
|
IWBT 05-11
|
The
role of micro organisms in the formation of bitterness in wines
|
M
du Toit (Compl.)
|
IWBT
- US
|
021-8083772
|
021-8083771
|
mdt@sun.ac.za
|
|
240046
|
An
alternative to yeasts: Wines produced by Basidiomycetes fungus
(mushrooms) fermentation
|
WA Smit / NP Jolly (Compl.)
|
IFT-NVB
|
021-8093060
|
021-8093002
|
jollyn@arc.agric.za
|
|
WW WDT 03-01
|
The
characterization of acetic acid bacteria in South African wines
|
W
du Toit (Compl.)
|
US
|
021-8082022
|
021-8084781
|
wdutoit@sun.ac.za
|
|
IWBT 06-01
|
Evaluation
of the population dynamics in wine using a non-culturing approach
|
C Witthuhn, H Nieuwoudt, P van Rensburg (Compl)
|
IWBT
- US
|
021-8083774
|
021-8083771
|
pvr@sun.ac.za
|
|
WW 10-19
|
Preliminary
survey of glucose:fructose ratios in grape must from the Western
Cape wine growing region
|
NP
Jolly (Compl.)
|
IFT-NVB
|
021-8093060
|
021-8093002
|
jollyn@arc.agric.za
|
|
WW 10-20
|
Characterization
and optimization of malolactic bacteria for cemmercialization
|
H
du Plessis (Compl)
|
IFT-NVB
|
021
– 8093063
|
021
– 8093002
|
dplessishe@arc.agric.za
|
|
WW 10-21
|
Then
use of Torulaspora
delbrueckii for
wine production
|
NP
Jolly
|
IFT-NVB
|
021-8093060
|
021-8093002
|
jollyn@arc.agric.za
|
|
IWBT-Y 08-01
|
Low
ethanol yielding yeast
|
F
Bauer (Compl)
|
IWBT
- US
|
021-8084346
|
021-8083771
|
Fb2@sun.ac.za
|
|
IWBT-Y 08-02
|
Understanding
and controlling acid production and consumption by wine yeast
strains
|
F
Bauer (Compl)
|
IWBT
- US
|
021-8084346
|
021-8083771
|
Fb2@sun.ac.za
|
|
IWBT-Y 08-03
|
Nitrogen
metabolism, fermentation effieciency and stuck fermentation
|
F
Bauer (Compl)
|
IWBT
- US
|
021-8084346
|
021-8083771
|
Fb2@sun.ac.za
|
|
IWBT-Y 08-04
|
Mannoproteins:
Analysis, identification and improved release
|
F
Bauer (Compl)
|
IWBT
- US
|
021-8084346
|
021-8083771
|
Fb2@sun.ac.za
|
|
IWBT-Y 08-05
|
Enzyme
secreting yeast
|
F
Bauer (Compl)
|
IWBT
- US
|
021-8084346
|
021-8083771
|
Fb2@sun.ac.za
|
|
IWBT-Y 08-06
|
Semi-idustrial
testing facility for newly generated yeast and bacteria
|
F
Bauer (Compl)
|
IWBT
- US
|
021-8084346
|
021-8083771
|
Fb2@sun.ac.za
|
|
IWBT-Y 08-07
|
Metabolic
engineering of yeast with grapevine genes to enhance flavour and
aroma development during wine fermentation
|
F
Bauer (Compl)
|
IWBT
- US
|
021-8084346
|
021-8083771
|
Fb2@sun.ac.za
|
|
IWBT-B 08-08
|
Assessing
malolactic fermentation ubder winemaking conditions
|
M
du Toit (Compl)
|
IWBT
-US
|
021-8083772
|
021-8083771
|
mdt@sun.ac.za
|
|
IWBT-B 08-09
|
Identification
of important genes from lactic acid bacteria for wine production
and evaluating the influence of physical and chemical wine
parameters on the activity and expression of the gene
|
M
du Toit (Compl)
|
IWBT
-US
|
021-8083772
|
021-8083771
|
mdt@sun.ac.za
|
|
IWBT-B 08-10
|
Establishment
of the metabolic profiles of lactic acid bacteria
|
H
Niewoudt (Compl)
|
IWBT-US
|
021-8082748
|
021-8083771
|
hhn@sun.ac.za
|
|
IWBT-B 08-11
|
Bioprocess
monitoring of fermentations with infrared spectroscopy
|
H
Niewoudt (Compl)
|
IWBT-US
|
021-8082748
|
021-8083771
|
hhn@sun.ac.za
|
|
IWBT-P 09-01
|
Evaluation of cell wall properties of wine-associated organisms, specifically grapevine (Vitis vinifera), yeast (Saccharomyces cerevisiae) and bacteria, in relation to berry ripening, leaf development, abiotic and biotic stresses, fermentation processes and wine properties
|
J Moore (Compl)
|
IWBT-US
|
021-8082733
|
021-8083771
|
moorejp@sun.ac.za
|
|
WW 10-22
|
Effect of non-Saccharomyces yeast on malolactic fermentation
|
H du Plessis
|
IFT-NVB
|
021 - 8093063
|
021 - 8093002
|
dplessishe@arc.agric.za
|
|
UCT DB 10-01
|
The health benefits of low alcohol wine
|
D Blackhurst
|
UCT
|
021-406 6108
|
021-406 6396
|
dee.blackhurst@uct.ac.za
|
|
N09/08/224
|
Development and application of a pathology supported genetic assay to assess the impact of hereditary factors on health outcomes in individuals subjected to a wellness screen.
|
M Kotze
|
SU- Faculty of Health Sciences
|
082-8799108
|
086-6009434
|
maritha@sun.ac.za
|
|
WW 10-23
|
Effect of non-Saccharomyces yeast/lactic acid bacteria interaction on malolactic fermentation and wine flavor
|
H du Plessis
|
IFT-NVB
|
021 - 8093063
|
021 - 8093002
|
dplessishe@arc.agric.za
|
|
UCT SL 12-01
|
Protective compounds in South African red wines
|
S le Cour
|
UCT- Faculty of Health Sciences
|
021-4066278
|
021-4478789
|
sandrine.lecour@uct.ac.za
|
|
N09/08
/224/2012
|
Analysis of the relationship between diet and genetic risk factors with a special emphasis on the effects of alcohol consumption on health and disease.
|
M Kotze
|
SU- Faculty of Health Sciences
|
082-8799108
|
086-6009434
|
maritha@sun.ac.za
|
|
Zyg 01
|
An investigation into the occurrence of Zygosaccharomyces spp. during winemaking. Improving detection, quality control and hygiene with grape concentrate producers.
|
H Schoeman
|
IWBT-SU
|
021-8083770
|
021-8083771
|
hs2@sun.ac.za
|
|
IWBT MG 11-01
|
Metagenomic and metatranscriptomic analysis of microbial population dynamics on grapes and in musts derived from conventional, organic and biodynamic vineyards.
|
ME Setati
|
IWBT-SU
|
021-8099203
|
021-8083771
|
setati@sun.ac.za
|
|
IWBT Y 11-01
|
Investigating the impact of non Saccharomyces yeasts on wine composition – focus on extracellular enzymes of oenological interest
|
B Divol
|
IWBT-SU
|
021-8083141
|
021-8083771
|
divol@sun.ac.za
|
|
IWBT Y 11-02
|
Evaluating the impact of yeast co- inoculation on individual yeast metabolism and on wine composition
|
B Divol
|
IWBT-SU
|
021-8083141
|
021-8083771
|
divol@sun.ac.za
|
|
IWBT Y 11-03
|
Grape juice composition and wine making practices: Predicting flavour and aroma production by individual yeast strains and the final chemical composition and sensorial quality of wine
|
F
Bauer
|
IWBT-SU
|
021
– 8084346
|
021
– 8083771
|
Fb2@sun.ac.za
|
|
IWBT Y 11-04
|
Fermentation, metabolic flux and biomass formation: Balancing the major products of fermentative metabolism to reduce ethanol and VA formation
|
F
Bauer
|
IWBT-SU
|
021
– 8084346
|
021
– 8083771
|
Fb2@sun.ac.za
|
|
IWBT B 11-01
|
Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour
|
M
du Toit
|
IWBT
- SU
|
021-8083772
|
021-8083771
|
mdt@sun.ac.za
|
|
IWBT B 11-02
|
Understanding citric acid and ester metabolism – producing fruitier wines
|
M
du Toit
|
IWBT
- SU
|
021-8083772
|
021-8083771
|
mdt@sun.ac.za
|
Winetech Structure: 
