School of Agriculture, Food and Wine
Faculty of Sciences, Engineering and Technology
Eligible to supervise Masters and PhD (as Co-Supervisor) - email supervisor to discuss availability.
Dr Marlize Bekker manages a research group that studies sulfur chemistry in wine. Her group tackles wine chemistry challenges including in-depth investigation of wine flavour and aroma chemistry; developing methods for the analysis of volatile and non-volatile compounds; and designing and executing industry-scale vintage experiments.
Date Position Institution name 2021 - ongoing Affiliate lecturer University of Adelaide
Language Competency Afrikaans Can read, write, speak, understand spoken and peer review Dutch; Flemish Can read and understand spoken English Can read, write, speak, understand spoken and peer review
Date Institution name Country Title 2006 - 2010 Stellenbosch University South Africa PhD Chemistry 2005 - 2006 Stellenbosch University South Africa MSc Chemistry 2004 - 2004 Stellenbosch University South Africa BSc Honours Chemistry 2000 - 2003 Stellenbosch University South Africa BSc Industrial Chemistry
Date Title Institution name Country 2020 Diploma in Leadership and Management Australian Institute of Management Australia
Year Citation 2021 Day, M. P., Espinase Nandorfy, D., Bekker, M. Z., Bindon, K. A., Solomon, M., Smith, P. A., & Schmidt, S. A. (2021). Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes. Australian Journal of Grape and Wine Research, 27(3), 360-377.
2021 Bekker, M. Z., Espinase Nandorfy, D., Kulcsar, A. C., Faucon, A., Bindon, K., & Smith, P. A. (2021). Comparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines. Australian Journal of Grape and Wine Research, 27(1), 52-65.
2020 Burger, B. V., Slade, D., Bekker, M. Z., & Goitom, A. H. (2020). Mammalian exocrine secretions XIX. Chemical characterization of the interdigital secretion of the black wildebeest, connochaetes gnou. Zeitschrift fur Naturforschung - Section C Journal of Biosciences, 75(9-10), 339-351.
2019 Bekker, M. Z., Day, M. P., & Smith, P. A. (2019). Changes in metal ion concentrations in a Chardonnay wine related to oxygen exposure during vinification. Molecules, 24(8), E1523.
DOI Scopus8 Europe PMC3
2019 Kontoudakis, N., Schmidtke, L. M., Bekker, M. Z., Smith, M., Smith, P. A., Scollary, G. R., . . . Clark, A. C. (2019). Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition. Food Chemistry, 274, 89-99.
DOI Scopus15 WoS13 Europe PMC1
2018 Bekker, M. Z., Kreitman, G. Y., Jeffery, D. W., & Danilewicz, J. C. (2018). Liberation of hydrogen sulfide from dicysteinyl polysulfanes in model wine. Journal of Agricultural and Food Chemistry, 66(51), 13483-13491.
DOI Scopus25 WoS22 Europe PMC2
2018 Bekker, M. Z., Wilkes, E. N., & Smith, P. A. (2018). Evaluation of putative precursors of key ‘reductive’ compounds in wines post-bottling. Food Chemistry, 245, 676-686.
DOI Scopus13 Europe PMC2
2016 Bekker, M. Z., Smith, M. E., Smith, P. A., & Wilkes, E. N. (2016). Formation of hydrogen sulfide in wine: Interactions between copper and sulfur dioxide. Molecules, 21(9), E1214.
DOI Scopus19 Europe PMC2
2016 Bekker, M. Z., Mierczynska-Vasilev, A., Smith, P. A., & Wilkes, E. N. (2016). The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling. Food Chemistry, 207, 148-156.
DOI Scopus19 Europe PMC4
2016 Bekker, M. Z., Day, M. P., Holt, H., Wilkes, E., & Smith, P. A. (2016). Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character. Australian Journal of Grape and Wine Research, 22(1), 24-35.
2015 Smith, M. E., Bekker, M. Z., Smith, P. A., & Wilkes, E. N. (2015). Sources of volatile sulfur compounds in wine. Australian Journal of Grape and Wine Research, 21, 705-712.
2015 Viviers, M. Z., Bekker, J. P. I., Burger, B. V., le Roux, N. J., Morris, J., & le Roux, M. (2015). Characterization of amniotic fluid of Dohne Merino ewes (<i>Ovis aries</i>) and its possible role in neonatal recognition. Zeitschrift für Naturforschung C, 70(5-6), 115-128.
2014 Viviers, M. Z., Burger, B. V., le Roux, N. J., Morris, J., & le Roux, M. (2014). Temporal Changes in the Neonatal Recognition Cue of Dohne Merino Lambs (Ovis aries). Chemical Senses, 39(3), 249-262.
2013 Viviers, M. Z., Smith, M. E., Wilkes, E., & Smith, P. (2013). Effects of Five Metals on the Evolution of Hydrogen Sulfide, Methanethiol, and Dimethyl Sulfide during Anaerobic Storage of Chardonnay and Shiraz Wines. Journal of Agricultural and Food Chemistry, 61(50), 12385-12396.
2011 Burger, B. V., Viviers, M. Z., Le Roux, N. J., Morris, J., Bekker, J. P. I., & Le Roux, M. (2011). Olfactory Cue Mediated Neonatal Recognition in Sheep, Ovis aries. Journal of Chemical Ecology, 37(10), 1150-1163.
2008 Burger, B. V., Viviers, M. Z., Bekker, J. P. I., le Roux, M., Fish, N., Fourie, W. B., & Weibchen, G. (2008). Chemical Characterization of Territorial Marking Fluid of Male Bengal Tiger, Panthera tigris. Journal of Chemical Ecology, 34(5), 659-671.
Current Higher Degree by Research Supervision (University of Adelaide)
Date Role Research Topic Program Degree Type Student Load Student Name 2022 Co-Supervisor The role of polysulfides in the appearance of reduced wine aromas Doctor of Philosophy Doctorate Full Time Miss Yu Hou
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