Justin Wallace Hoff

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

Flavoromics, Fermentation Kinetics, Different Methodologies +17

Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality

Illse Jood, Justin Wallace Hoff, Mathabatha Evodia Setati · World Journal of Microbiology and Biotechnology · 2017 · 48 citations

Food Fermentation, Fermentation Characteristics, Wine Quality +3

Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies

Heinrich W. du Plessis, Maret du Toit, H.H. Nieuwoudt et al. · Fermentation · 2019 · 47 citations · Full text

Food Fermentation, Volatile Compounds, Malolactic Fermentation Strategies +15

Mating of natural Saccharomyces cerevisiae strains for improved glucose fermentation and lignocellulosic inhibitor tolerance

Trudy Jansen, Justin Wallace Hoff, N.P. Jolly et al. · Folia Microbiologica · 2017 · 18 citations

Glucose Fermentation, Biosynthesis, Biomanufacturing +9

Product and Microbial Population Kinetics During Balsamic‐Styled Vinegar Production

Ucrecia F. Hutchinson, Seteno Karabo Obed Ntwampe, Maxwell Mewa-Ngongang et al. · Journal of Food Science · 2019 · 15 citations

Acetic Acid Bacteria, Engineering, Fermentation Temperature +17