O.P.H. Augustyn
Stellenbosch University
15 Papers
200 Citations
O.P.H. Augustyn is an academic researcher from Stellenbosch University. The author has contributed to research in topics: Wine & Yeast in winemaking. The author has an hindex of 12, co-authored 15 publications.
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Papers
The Occurrence of Non-Saccharomyces cerevisiae Yeast Species Over Three Vintages in Four Vineyards and Grape Musts From Four Production Regions of the Western Cape, South Africa
TL;DR: Investigation of the presence of non-Saccharomyces yeast species over three vintages in four vineyards and musts in four distinct areas of the Western Cape findsPredominant species found in the must samples should have the most impact on subsequent fermentation.
The Use of Candida pulcherrima in Combination with Saccharomyces cerevisiae for the Production of Chenin blanc Wine
TL;DR: In combined fermentations, no change in overall fermentation rate or standard wine chemical analyses could be observed in comparison to a control S. cerevisiae fermentation, however, wine production in three consecutive years showed that the wine produced by the combined fermentation was of higher quality than thatproduced by the S. Cerevisiae only.
Geographical distribution of indigenous Saccharomyces cerevisiae strains isolated from vineyards in the coastal regions of the Western Cape in South Africa.
TL;DR: A comprehensive and long overdue biogeographical survey systematically cataloging yeasts in different climatic zones of the 350-year-old wine-producing regions of the Western Cape appears to show that fears of commercial yeasts ultimately dominating the natural microflora seem to be exaggerated.
Seasonal Variation of Indigenous Saccharomyces cerevisiae Strains Isolated from Vineyards of the Western Cape in South Africa
TL;DR: The results obtained in the first phase of a comprehensive research programme aimed at assessing how the natural population dynamics of S. cerevisiae are affected over the long term by abiotic factors are discussed.
Flavour components of whiskey, III: Ageing changes in the low-volatility fraction
TL;DR: In this paper, the low-volatility wood-originating compounds isolated from whiskey by vacuum fractional distillation were analysed by high-resolution gas chromatography and mass spectrometry (GC-MS).