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Heinrich W. du Plessis

Observed names: H.W. Du Plessis, H.W. du Plessis, Heinrich Du Plessis, Heinrich W du Plessis, Heinrich W. Du Plessis, Heinrich Wilbur du Plessis, Heinrich Wilbur du Plessis, Heinrich Wilbur du Plessis, Heinrich du Plessis
ORCID: 0000-0001-8092-6492
Observed ORCID: 0000-0001-8092-6492
OpenAlex ID: A5018367723
Identification of lactic acid bacteria isolated from South African brandy base wines
2003 · H.W. du Plessis, L.M.T. Dicks, et al. · International Journal of Food Microbiology · 86
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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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
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 occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality
2002 · H.W. du Plessis, C.L.C. Steger, et al. · Journal of Applied Microbiology · 42
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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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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The effect of selected Non-Saccharomyces yeasts and cold-contact fermentation on the production of low-alcohol marula fruit beer
2024 · Edwin Hlangwani, Heinrich W. du Plessis, et al. · Heliyon · 18
Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents
2022 · Zukisani Gomomo, Morris Fanadzo, et al. · Polish Journal of Food and Nutrition Sciences · 17
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The Use of Specific Non-Saccharomyces Yeasts as Sustainable Biocontrol Solutions Against Botrytis cinerea on Apples and Strawberries
2025 · Zukisani Gomomo, Morris Fanadzo, et al. · Journal of Fungi · 15
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Kinetic modelling and optimisation of antimicrobial compound production by Candida pyralidae KU736785 for control of Candida guilliermondii
2017 · Maxwell Mewa-Ngongang, Heinrich W du Plessis, et al. · Food Science and Technology International · 12
Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production
2019 · Ucrecia F. Hutchinson, Sivuyile Gqozo, et al. · Foods · 11
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Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice
2021 · Heinrich W. du Plessis, Justin W. Hoff, et al. · Fermentation · 8
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Physiological and Antagonistic Properties of Pichia kluyveri for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi
2021 · Maxwell Mewa Ngongang, Heinrich Du Plessis, et al. · Polish Journal of Food and Nutrition Sciences · 8
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Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations
2020 · Ucrecia F. Hutchinson, Seteno K. O. Ntwampe, et al. · Fermentation · 8
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Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia
2019 · Maxwell Mewa-Ngongang, Heinrich W. du Plessis, et al. · Fermentation · 8
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Comparative analysis of vineyard-associated bacteria and their antagonistic activity against Botrytis cinerea
2025 · Mahlatse Ellias Moremi, Heinrich Wilbur du Plessis, et al. · Journal of Applied Microbiology · 4
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Biopreservatives from yeasts with antimicrobial activity against common food, agricultural produce and beverage spoilage organisms
2017 · Maxwell Mewa-Ngongang, Seteno Karabo Obed Ntwampe, et al. · Formatex Research Center eBooks · 4
Biocontrol Potential of Non-Saccharomyces Yeasts Against Post-Harvest Penicillium Species in Apples and Oranges
2025 · Zukisani Gomomo, Morris Fanadzo, et al. · Agricultural Research · 3
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Biocontrol Potential of Selected Phyllospheric Yeasts Against Botrytis cinerea and Fusarium fujikuroi
2025 · Sibusisiwe Nobuhle Nkomonde, Heinrich Wilbur du Plessis, et al. · Fermentation · 2
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Characterization of Zalaria obscura Y1223 hydrolases: implications for lignocellulose conversion
2025 · Jeremy J. Boonzaier, Rodney S. Hart, et al. · AMB Express · 2
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Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-Saccharomyces Yeasts Using Grape Pomace Extract as Fermentation Medium
2021 · Maxwell Mewa-Ngongang, Heinrich W. du Plessis, et al. · Fermentation · 1
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Works count: 27
Citation count: 664
H-index: 13
I10-index: 15
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