Sakkie Pretorius

Professor

  • 11998 Citations
  • 54 h-Index
1983 …2020
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Research Outputs 1983 2019

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Chapter
2015

Designing wine yeast for the future

Pretorius, I. S., Curtin, C. D. & Chambers, P. J., 2015, Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. Holzapfel, W. (ed.). Cambridge: Woodhead Publishing, p. 197-226 30 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition; vol. 265).

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

wine yeasts
Wine
Yeast
Yeasts
winemaking

Influence of diammonium phosphate addition to fermentation on wine biologicals

Vilanova, M., Pretorius, I. S. & Henschke, P. A., 2015, Processing and Impact on Active Components in Food. Preedy, V. (ed.). London: Academic Press, p. 483-491 9 p.

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

diammonium phosphate
Wine
Fermentation
wines
Phosphates
2014

Whole-genome comparison reveals novel genetic elements that characterize the genome of industrial strains of Saccharomyces cerevisiae

Borneman, A. R., Desany, B. A., Riches, D., Affourtit, J. P., Forgan, A. H., Pretorius, I. S., Egholm, M. & Chambers, P. J., 2014, Investigations in yeast functional genomics and molecular biology. Eckwahl, M. (ed.). Toronto: Apple Academic Press, p. 339-362 24 p.

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

Wine, beer and cider: Unravelling the aroma profile

Gamero, A., Ferreira, V., Pretorius, I. S. & Querol, A., 2014, Molecular Mechanisms in Yeast Carbon Metabolism. Piškur, J. & Compagno, C. (eds.). Berlin; Heidelberg: Springer, Springer Nature, p. 261-297 37 p.

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

Wine
Yeasts
Alcoholic Beverages
Beverages
Fermentation
2012

Controlling the highs and the lows of alcohol in wine

Stockley, C. S., Varela, C., Coulter, A., Dry, P. R., Francis, I. L., Muhlack, R. & Pretorius, I. S., Aug 2012, Wine: Types, Production and Health. Peeters, A. S. (ed.). New York: Nova Science Publishers, p. 281-299 19 p.

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

Wine
wines
alcohols
Alcohols
winemaking

Wine-Omics: new platforms for the improvement of yeast strains and wine quality

Ting, C. S. C., Borneman, A. R. & Pretorius, I. S., 2012, OMICS technologies: tools for food science. Benkeblia, N. (ed.). Boca Raton: CRC Press, Taylor & Francis Group, p. 339-365 27 p.

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

2009

Microbial formation and modification of flavor and off-flavor compounds in wine

Bartowsky, E. J. & Pretorius, I. S., 2009, Biology of microorganisms on grapes, in must and in wine. König, H., Unden, G. & Fröhlich, J. (eds.). Berlin: Springer, Springer Nature, p. 209-231 23 p.

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

flavor compounds
off flavors
Wine
wines
flavor

Non-genetic engineering approaches for isolating and generating novel yeasts for industrial applications

Chambers, P. J., Bellon, J. R., Schmidt, S. A., Varela, C. & Pretorius, I. S., 2009, Yeast Biotechnology: Diversity and applications. Satyanarayana, T. & Kunze, G. (eds.). Dordrecht: Springer, Springer Nature, p. 433-457 25 p.

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

Yeast
Industrial applications
Genetic engineering
Biochemistry
Beverages

Systems biology as a platform for wine yeast strain development

Borneman, A. R., Chambers, P. J. & Pretorius, I. S., 2009, Biology of microorganisms on grapes, in must and in wine. König, H., Unden, G. & Fröhlich, J. (eds.). Berlin: Springer, Springer Nature, p. 395-414 20 p.

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

wine yeasts
Systems Biology
Wine
Yeasts
Biological Sciences

The Development of Yeast Strains as Tools for Adjusting the Flavor of Fermented Beverages to Market Specifications

Swiegers, J. H., Saerens, S. M. G. & Pretorius, I. S., 2 Feb 2009, Biotechnology in Flavor Production. Havkin-Frenkel, D. & Belanger, F. C. (eds.). Oxford ; Ames, Iowa: Blackwell Publishing, p. 1-55 55 p.

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

2007

Grape and wine biotechnology: setting new goals for the design of improved grapevines, wine yeast, and malolactic bacteria

Pretorius, I. S., 10 Dec 2007, Handbook of fruits and fruit processing. Hui, Y. (ed.). Ames, IA: Blackwell Publishing, p. 453-489 37 p.

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

2006

The Application of gene technology in the wine industry

de Barros Lopes, M., Bartowsky, E. J. & Pretorius, I. S., 2006, Handbook of food science, technology, and engineering: Vol. 1 : Food science: properties and products. Hui, Y. H. (ed.). Boca Raton: Taylor & Francis, Vol. 1. p. 40/1-40/21 21 p. (Food science and technology; vol. 148).

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

The Development of superior yeast strains for the food and beverage industries: challenges, opportunities and potential benefits

Verstrepen, K. J., Chambers, P. J. & Pretorius, I. S., 2006, Yeasts in food and beverages. Querol, A. & Fleet, G. (eds.). Germany: Springer, Springer Nature, p. 399-444 46 p. (The Yeast Handbook).

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

2005

The tailoring of designer grapevines in microbial starter strains for a market-directed and quality-focused wine industry

Pretorius, I. S., Bartowsky, E. J., de Barros Lopes, M., Bauer, F. F., du Toit, M., van Rensberg, P. & Vivier, M. A., 2005, Handbook of food science, technology, and engineering: Vol. 4 : Food technology and food processing. Hui, Y. H. (ed.). Boca Raton: Taylor & Francis, Vol. 4. p. 3065-3088 24 p. (Food science and technology; vol. 148).

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

2003

The genetic analysis and tailoring of wine yeasts

Pretorius, I. S., 2003, Functional genetics of industrial yeasts. de Winde, J. H. (ed.). Germany: Springer, Springer Nature, p. 99-142 44 p. (Topics in current genetics).

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

wine yeasts
genetic techniques and protocols
wines
biopreservation
wine quality
2001

Pseudohyphal and invasive growth in Saccharomyces cerevisiae

Bauer, F. F. & Pretorius, I. S., 2001, Applied microbiology. Durieux, A. & Simon, J. P. (eds.). Dordrecht: Kluwer Academic Publishers, p. 109-133 25 p. (Focus on Biotechnology).

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

Saccharomyces cerevisiae
signal transduction
transcription factors
cells
yeasts