Heinrich W. du Plessis

Identification of lactic acid bacteria isolated from South African brandy base wines

Heinrich W. du Plessis, Leon M. T. Dicks, Isak S. Pretorius et al. · International Journal of Food Microbiology · 2003 · 82 citations

Agriculture, Food Science, Microbiology +14

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

Heinrich W. du Plessis, Maret du Toit, Justin Wallace Hoff et al. · South African Journal of Enology and Viticulture · 2017 · 70 citations · Full text

Agriculture, Enology, Microbiology +17

Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice

P.P. Minnaar, N.P. Jolly, V. Paulsen et al. · International Journal of Food Microbiology · 2017 · 61 citations

Agriculture, Food Science, Microbiology +16

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

Heinrich W. du Plessis, Maret du Toit, H.H. Nieuwoudt et al. · Fermentation · 2017 · 61 citations · Full text

Agriculture, Enology, Microbiology +17

Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine

P.P. Minnaar, Heinrich W. du Plessis, N.P. Jolly et al. · Food Chemistry X · 2019 · 58 citations · Full text

Agriculture, Enology, Food Science +17