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Preview	Issue Date	Title	Author(s)
	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.
	2006	The role and use of non-saccharomyces yeasts in wine production	Jolly, N.; Augustyn, O.; Pretorius, I.
	2006	The application of gene technology in the wine industry	de Barros Lopes, M.; Bartowsky, E.; Pretorius, I.; Hui, Y.
	2006	Oxygen in must and wine: a review	du Toit, W.; Marais, J.; Pretorius, I.; du Toit, M.
	2006	The regulation of Saccaromyces cerevisiae FLO gene expression and Ca2+-dependent flocculation by Flo8p and Mss11p	Bester, M.; Pretorius, I.; Bauer, F.
	2006	The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates	Lilly, M.; Bauer, F.; Lambrechts, M.; Swiegers, J.; Cozzolino, D.; Pretorius, I.
	2006	Development of a screening method for the identification of a novel Saccharomyces cerevisiae mutant over-expressing Trichoderma reesei cellobiohydrolase II	Gundllapalli Moses, S.; Cordero Otero, R.; Pretorius, I.
	2006	The grapevine polygalacturonase-inhibiting protein (VvPGIP1) reduces Botrytis cinerea susceptibility in transgenic tobacco and differentially inhibits fungal polygalacturonases	Joubert, D.; Slaughter, A.; Kemp, G.; Becker, J.; Krooshof, G.; Bergmann, C.; Benen, J.; Pretorius, I.; Vivier, M.
	2006	The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour	Louw, C.; La Grange, D.; Pretorius, I.; van Rensburg, P.
	2006	The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates	Lilly, M.; Bauer, F.; Styger, G.; Lambrechts, M.; Pretorius, I.