Florian F Bauer

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Isak PretoriusMacquarie UniversityVerified email at mq.edu.au
Mathabatha Evodia SetatiStellenbosch UniversityVerified email at sun.ac.za
Bernard PriorProfessor of Microbiology, Stellenbosch UniversityVerified email at sun.ac.za
Helene NieuwoudtStellenbosch UNiversityVerified email at sun.ac.za
Johan M. TheveleinEm. Prof. Mol. Cell Biol. KU Leuven, Former Director VIB, Managing Director NovelYeast bvVerified email at novelyeast.com
Daniel JacobsonComputational Systems Biologist, Distinguished Research Scientist, Oak Ridge National LaboratoryVerified email at ornl.gov
Maret Du ToitProfessor in Wine Microbiology, South African Grape and Wine Research Institute, Department ofVerified email at sun.ac.za
Jan Hendrik (Hentie) SwiegersSenior Manager, Liquid InnovationVerified email at carlsberg.com
Bahareh BagheriStellenbosch universityVerified email at sun.ac.za
K.J. VerstrepenProfessor, KU Leuven and Group Leader, VIBVerified email at biw.vib-kuleuven.be
Astrid BuicaResearcher in Oenology, Stellenbosch UniversityVerified email at sun.ac.za
Dewald van DykUniversity of TorontoVerified email at utoronto.ca
Joris WinderickxKU LeuvenVerified email at bio.kuleuven.be
Boredi Silas ChidiResearcher and Academic (Cape Peninsula University of Technology)Verified email at cput.ac.za
Patrick GovenderUniversity of Kwazulu-NatalVerified email at ukzn.ac.za
Ricardo Román Cordero OteroDoctor en Ciencias Naturales y Licenciado en Biología (Orientación Botánica), UNLPVerified email at fcnym.unlp.edu.ar
Heinrich VolschenkUniversity of StellenboschVerified email at sun.ac.za
Marinda Viljoen-BloomDepartment Microbiology, Stellenbosch UniversityVerified email at sun.ac.za
Cleo ConacherPhD (Biotechnology)Verified email at sun.ac.za
Ileana VigentiniResearcher, University of MilanVerified email at unimi.it

Florian F Bauer

Professor in Wine Biotechnology and South African Research Chair in Integrated Wine Science

Verified email at sun.ac.za

Yeast wine microbial ecology cellular and molecular biology sensory science


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
Wine flavor and aroma G Styger, B Prior, FF Bauer Journal of Industrial Microbiology and Biotechnology 38 (9), 1145, 2011	730	2011
Yeast stress response and fermentation efficiency: how to survive the making of wine F Bauer, IS Pretorius South African Society for Enology and Viticulture, 2000	393	2000
Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains NJ Berthels, RR Cordero Otero, FF Bauer, JM Thevelein, IS Pretorius FEMS yeast research 4 (7), 683-689, 2004	332	2004
Muc1, a mucin-like protein that is regulated by Mss10, is critical for pseudohyphal differentiation in yeast. MG Lambrechts, FF Bauer, J Marmur, IS Pretorius Proceedings of the National Academy of Sciences 93 (16), 8419-8424, 1996	298	1996
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates M Lilly, FF Bauer, MG Lambrechts, JH Swiegers, D Cozzolino, IS Pretorius Yeast 23 (9), 641-659, 2006	274	2006
Role of glutathione in winemaking: a review EC Kritzinger, FF Bauer, WJ Du Toit Journal of agricultural and food chemistry 61 (2), 269-277, 2013	237	2013
Alteration of a yeast SH3 protein leads to conditional viability with defects in cytoskeletal and budding patterns F Bauer, M Urdaci, M Aigle, M Crouzet Molecular and Cellular Biology 13 (8), 5070-5084, 1993	228	1993
The vineyard yeast microbiome, a mixed model microbial map ME Setati, D Jacobson, UC Andong, F Bauer PLoS One 7 (12), e52609, 2012	221	2012
The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates M Lilly, FF Bauer, G Styger, MG Lambrechts, IS Pretorius FEMS yeast research 6 (5), 726-743, 2006	215	2006
Meeting the consumer challenge through genetically customized wine-yeast strains IS Pretorius, FF Bauer TRENDS in Biotechnology 20 (10), 426-432, 2002	212	2002
The sensing of nutritional status and the relationship to filamentous growth in Saccharomyces cerevisiae M Gagiano, FF Bauer, IS Pretorius FEMS yeast research 2 (4), 433-470, 2002	198	2002
Organic acid metabolism and the impact of fermentation practices on wine acidity: A review BS Chidi, FF Bauer, D Rossouw South African Journal of Enology and Viticulture 39 (2), 1-15, 2018	180	2018
Engineering pathways for malate degradation in Saccharomyces cerevisiae H Volschenk, M Viljoen, J Grobler, B Petzold, F Bauer, RE Subden, ... Nature biotechnology 15 (3), 253-257, 1997	174	1997
FTIR spectroscopy for grape and wine analysis R Bauer, H Nieuwoudt, FF Bauer, J Kossmann, KR Koch, KH Esbensen Analytical chemistry 80 (5), 1371-1379, 2008	171	2008
Actin cytoskeleton and budding pattern are altered in the yeast rvs161 mutant: the Rvs161 protein shares common domains with the brain protein amphiphysin P Sivadon, F Bauer, M Aigle, M Crouzet Molecular and General Genetics MGG 246, 485-495, 1995	169	1995
Controlled Expression of the Dominant Flocculation Genes FLO1, FLO5, and FLO11 in Saccharomyces cerevisiae P Govender, JL Domingo, MC Bester, IS Pretorius, FF Bauer Applied and environmental microbiology 74 (19), 6041-6052, 2008	164	2008
Linking gene regulation and the exo-metabolome: a comparative transcriptomics approach to identify genes that impact on the production of volatile aroma compounds in yeast D Rossouw, T Næs, FF Bauer BMC genomics 9, 1-10, 2008	162	2008
Principal component analysis applied to Fourier transform infrared spectroscopy for the design of calibration sets for glycerol prediction models in wine and for the detection … HH Nieuwoudt, BA Prior, IS Pretorius, M Manley, FF Bauer Journal of agricultural and food chemistry 52 (12), 3726-3735, 2004	128	2004
Characteristics of Flo11-dependent flocculation in Saccharomyces cerevisiae JC Bayly, LM Douglas, IS Pretorius, FF Bauer, AM Dranginis FEMS yeast research 5 (12), 1151-1156, 2005	125	2005
Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity D Rossouw, FF Bauer Food microbiology 55, 32-46, 2016	121	2016

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