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Neil Paul Jolly

Observed names: N. Jolly, N. P. Jolly, N.P. Jolly, Neil Jolly, Neil P Jolly, Neil P. Jolly
ORCID: 0000-0001-7278-6442
Observed ORCID: 0000-0001-7278-6442
OpenAlex ID: A5012226522
Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered
2013 · Neil P. Jolly, Cristian Varela, et al. · FEMS Yeast Research · 935
Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts
2001 · M.L.A. Strauss, N.P. Jolly, et al. · Journal of Applied Microbiology · 403
The role and use of non-Saccharomyces yeasts in wine production
2006 · N.P. Jolly, O.P.H. Augustyn, et al. · South African Journal of Enology and Viticulture · 363
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The effect of non- Saccharomyces yeasts on fermentation and wine quality
2003 · N.P. Jolly, O.P.H. Augustyn, et al. · South African Journal of Enology and Viticulture · 180
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Microbial interactions in winemaking: Ecological aspects and effect on wine quality
2022 · Vasileios Englezos, Neil P. Jolly, et al. · Trends in Food Science & Technology · 99
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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
2003 · N.P. Jolly, O.P.H. Augustyn, et al. · South African Journal of Enology and Viticulture · 97
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Influence of Lachancea thermotolerans on cv. Emir wine fermentation
2016 · Eren Kemal Balikci, Hasan Tanguler, et al. · Yeast · 89
A Geographically Diverse Collection ofSchizosaccharomyces pombeIsolates Shows Limited Phenotypic Variation but Extensive Karyotypic Diversity
2011 · William R A Brown, Gianni Liti, et al. · G3 Genes Genomes Genetics · 78
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Characterisation of non-Saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation
2017 · H.W. du Plessis, M. du Toit, et al. · South African Journal of Enology and Viticulture · 73
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Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains
2013 · Valmary van Breda, Neil Jolly, et al. · International Journal of Food Microbiology · 72
The use of Candida pulcherrima in combination with Saccharomyces cerevisiae for the production of Chenin blanc wine
2003 · N.P. Jolly, O.P.H. Augustyn, et al. · South African Journal of Enology and Viticulture · 72
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Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine
2019 · P.P. Minnaar, H.W. du Plessis, et al. · Food Chemistry X · 70
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Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines
2017 · Heinrich Du Plessis, Maret Du Toit, et al. · Fermentation · 69
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Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice
2017 · P.P. Minnaar, N.P. Jolly, et al. · International Journal of Food Microbiology · 62
Antifungal activity of non-conventional yeasts against Botrytis cinerea and non-Botrytis grape bunch rot fungi
2022 · Evelyn Maluleke, Neil Paul Jolly, et al. · Frontiers in Microbiology · 51
Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies
2019 · Heinrich Du Plessis, Maret Du Toit, et al. · Fermentation · 49
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The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production
2019 · Maxwell Mewa-Ngongang, Heinrich W. du Plessis, et al. · Foods · 37
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Impact of Yeast Breeding for Elevated Glycerol Production on Fermentative Activity and Metabolite Formation in Chardonnay Wine
2000 · B.A. Prior, T.H. Toh, et al. · South African Journal of Enology and Viticulture · 35
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Effect of Torulaspora delbrueckii yeast on the anthocyanin and flavanol concentrations of Cabernet franc and Pinotage wines
2015 · P.P. Minnaar, N. Ntushelo, et al. · South African Journal of Enology and Viticulture · 34
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A Brandy Aroma Wheel for South African Brandy
2001 · N.P. Jolly, S. Hattingh · South African Journal of Enology and Viticulture · 32
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Vinegar Engineering: a Bioprocess Perspective
2019 · U.F. Hutchinson, N.P. Jolly, et al. · Food Engineering Reviews · 29
Saccharomyces cerevisiae , non-Saccharomyces yeasts and lactic acid bacteria in sequential fermentations: Effect on phenolics and sensory attributes of South African Syrah wines
2017 · P.P. Minnaar, H.W. du Plessis, et al. · South African Journal of Enology and Viticulture · 29
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Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds
2019 · Maxwell Mewa-Ngongang, Heinrich W. du Plessis, et al. · Foods · 26
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Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes
2018 · Phillip Minnaar, Ludwe Nyobo, et al. · Food Chemistry · 23
The influence ofTorulaspora delbrueckiion beer fermentation
2023 · Firuze Kayadelen, Bilal Agirman, et al. · FEMS Yeast Research · 21
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Works count: 51
Citation count: 3,262
H-index: 23
I10-index: 36
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