WINETECH Technical Yearbook 2020

C. & Suárez-Lepe, J.A., 2020. Contribution of non- Saccharomyces yeasts to wine freshness. Biomolecules 10, 34. Hansen, E.H. , Nissen, P. , Sommer, P., Nielsen, J.C. & Arneborg, N., 2001. The effect of oxygen on the survival of non- Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae. Journal of Applied Microbiology 91, 541-547. Shekhawat, K., Bauer, F.F. & Setati,

M.E. , 2017. Impact of oxygenation on the performance of three non- Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae. Applied Microbiology and Biotechnology 101, 2479-2491. Shekhawat, K., Porter, T.J., Bauer, F.F. & Setati, M.E., 2018. Employing oxygen puls- es to modulate Lachancea thermotolerans – Saccharomyces cerevisiae Chardonnay fermentations. Annals of Microbiology 68, 93-102.

Vilela, A., 2018. Lachancea thermotoler- ans , the non- Saccharomyces yeast that reduces the volatile acidity of wines. Fer- mentation 4, 56.

king. Applied Microbiology and Biotech- nology 102, 6775-6790. Hranilovic, A., Gambetta, J.M., Schmidtke, L., Boss, P.K., Grbin, P.R., Masneuf- Pomarede, I., Bely, M., Albertin, W. & Jiranek, V., 2018. Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation. Scientific Reports 8, 14812. Morata, A., Escott, C., Bañuelos, M.A., Loira, I., Manuel del Fresno, J., González,

For more information, contact Evodia Setati at setati@sun.ac.za.

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