
Marlize Bekker
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.
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Appointments
Date Position Institution name 2021 - ongoing Affiliate lecturer University of Adelaide -
Language Competencies
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 -
Education
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 -
Certifications
Date Title Institution name Country 2020 Diploma in Leadership and Management Australian Institute of Management Australia -
Research Interests
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Journals
Year Citation 2023 Mierczynska-Vasilev, A. M., Kulcsar, A. C., Dabare, P. R. L., Vasilev, K. A., & Bekker, M. Z. (2023). Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines.. NPJ science of food, 7(1), 5 pages.
2023 Bekker, M. Z., Cuijvers, K. M., Kulcsar, A. C., Sanders, R. D., Capone, D. L., Jeffery, D. W., & Schmidt, S. A. (2023). Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media. Australian Journal of Grape and Wine Research, 2023, 8041096-1-8041096-13.
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.
Scopus22021 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.
Scopus102020 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.
Scopus8 Europe PMC42019 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.
Scopus18 WoS17 Europe PMC12018 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.
Scopus31 WoS30 Europe PMC32018 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.
Scopus22 Europe PMC22016 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.
Scopus26 Europe PMC32016 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.
Scopus22 Europe PMC42016 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.
Scopus362015 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.
Scopus352015 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.
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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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