R. Hart

发表

An indigenous Saccharomyces cerevisiae yeast strain isolated from Paarl regional Shiraz grapes to enhance Shiraz wine typicity

W. Khan, Michelle Williams, N. Ntushelo, 2021, OENO One.

Proteomic and metabolomic characterisation of novel wine yeasts: towards the evaluation and improvements of their ability to produce aromatic sauvignon blanc wines

R. Hart, 2017 .

Characterisation of non-saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation

B. Ndimba, M. Toit, R. Hart, 2017 .

Characterisation of hybrid yeasts for the production of varietal Sauvignon blanc wine - A review.

B. Ndimba, R. Hart, N. Jolly, 2019, Journal of microbiological methods.

Characterisation of Saccharomyces cerevisiae hybrids selected for low volatile acidity formation and the production of aromatic Sauvignon blanc wine

B. Ndimba, R. Hart, N. Jolly, 2016 .

Characterisation of Thiol-releasing and Lower Volatile Acidityforming Intra-genus Hybrid Yeast Strains for Sauvignon blanc Wine

B. Ndimba, R. Hart, N. Jolly, 2017 .

Physical interactions of filamentous fungal spores and unicellular fungi

R. Hart, 2006 .

Hyphomycetous fungi spore release induced by air currents and aqueous solution

A. Botha, F. Calitz, R. Hart, 2014 .

Characterisation and evaluation of thiol-releasing and lower volatile acidity forming intra-genus and inter-genus hybrid yeast strains for Sauvignon Blanc wine

B. Ndimba, R. Hart, N. Jolly, 2017 .