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Preview	Issue Date	Title	Author(s)
	2005	Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology	Grimaldi, A.; Bartowsky, E.; Jiranek, V.
	2013	Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarum	Costello, P.; Siebert, T.; Solomon, M.; Bartowsky, E.
	2006	The application of gene technology in the wine industry	de Barros Lopes, M.; Bartowsky, E.; Pretorius, I.; Hui, Y.
	2006	The Tailoring of Designer Grapevines and Microbial Starter Strains for a Market-Directed and Quality-Focused Wine Industry	Pretorius, I.; Bartowsky, E.; de Barros Lopes, M.; Bauer, F.; du Toit, M.; van Rensburg, P.; Vivier, M.; Hui, Y.
	2012	Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition	Abrahamse, C.; Bartowsky, E.
	2004	Variation in 4-mercapto-4-methyl-pentan-2-one release by saccharomyces cerevisiae commercial wine strains	Howell, K.; Swiegers, J.; Elsey, G.; Siebert, T.; Bartowsky, E.; Fleet, G.; Pretorius, I.; de Barros Lopes, M.
	2012	Variations in the effect of malolactic fermentation on the chemical and sensory properties of cabernet sauvignon wine: Interactive influences of oenococcus oeni strain and wine matrix composition	Costello, P.; Francis, I.; Bartowsky, E.
	2005	Yeast and bacterial modulation of wine aroma and flavour	Swiegers, J.; Bartowsky, E.; Henschke, P.; Pretorius, I.

Showing results 21 to 28 of 28 < previous