Swiegers, Jan H.

Yeast and bacterial modulation of wine aroma and flavour

SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 1,216

Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains

Howell, K. S., Swiegers, J. H., Elsey, G. M., Siebert, T. E., Bartowsky, E. J., Fleet, G. H., Pretorius, I. S., & Barros Lopes, M. A. (2004) · FEMS Microbiology Letters

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 132

Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation

Howell, K. S., Klein, M., Swiegers, J. H., Hayasaka, Y., Elsey, G. M., Fleet, G. H., Høj, P. B., Pretorius, I. S., & de Barros Lopes, M. A. (2005) · Applied and Environmental Microbiology

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 120

Redesign of carnitine acetyltransferase specificity by protein engineering

Cordente, A. G., López-Viñas, E., Vázquez, M. I., Swiegers, J. H., Pretorius, I. S., Gómez-Puertas, P., Hegardt, F. G., Asins, G., & Serra, D. (2004) · Journal of Biological Chemistry

Protein Structure and DynamicsEnzyme Structure and Function

Cited by 33