| Characterisation of non-Saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation HW Du Plessis, M Du Toit, JW Hoff, RS Hart, BK Ndimba, NP Jolly South African Journal of Enology and Viticulture 38 (1), 46-63, 2017 | 76 | 2017 |
| Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality I Jood, JW Hoff, ME Setati World Journal of Microbiology and Biotechnology 33, 1-11, 2017 | 45 | 2017 |
| Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic … H Du Plessis, M Du Toit, H Nieuwoudt, M Van der Rijst, J Hoff, N Jolly Fermentation 5 (3), 64, 2019 | 43 | 2019 |
| Mating of natural Saccharomyces cerevisiae strains for improved glucose fermentation and lignocellulosic inhibitor tolerance T Jansen, JW Hoff, N Jolly, WH van Zyl Folia microbiologica 63, 155-168, 2018 | 20 | 2018 |
| Product and microbial population kinetics during balsamic‐styled vinegar production UF Hutchinson, SKO Ntwampe, MM Ngongang, BS Chidi, JW Hoff, ... Journal of food science 84 (3), 572-579, 2019 | 15 | 2019 |
| Molecular typing of wine yeasts: Evaluation of typing techniques and establishment of a database JW Hoff Stellenbosch: Stellenbosch University, 2012 | 11 | 2012 |
| Control of mould spoilage on apples using yeasts as biological control agents Z Gomomo, M Fanadzo, M Mewa-Ngongang, J Hoff, M Van der Rijst, ... Polish Journal of Food and Nutrition Sciences 72 (2), 119-128, 2022 | 8 | 2022 |
| Screening non-Saccharomyces yeasts as low ethanol producing starter cultures NN Mehlomakulu, JW Hoff, H Erten, L Beukes, NP Jolly South African Journal of Enology and Viticulture 42 (1), 56-66, 2021 | 7 | 2021 |
| Non-Saccharomyces yeast for lowering wine alcohol levels: partial aeration versus standard conditions N Jolly, NN Mehlomakulu, S Nortje, L Beukes, J Hoff, M Booyse, H Erten FEMS Yeast Research 22 (1), foac002, 2022 | 6 | 2022 |
| Impact of yeast selection on volatile phenol levels of wines produced from smoked-exposed juice HW du Plessis, JW Hoff, L Mokwena, M van der Rijst, NP Jolly Fermentation 7 (4), 240, 2021 | 2 | 2021 |
| Isolation and characterization culturable microbes on the surface of ‘Granny Smith’apples treated with electrolyzed water during cold storage NE Nyamende, JW Hoff, V van Brede, ZA Belay, AB Oyenihi, OJ Caleb Food Science and Biotechnology 31 (12), 1603-1614, 2022 | | 2022 |
Maret Du ToitProfessor in Wine Microbiology, South African Grape and Wine Research Institute, Department ofVerified email at sun.ac.za
