Marlize Bekker

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.

  • 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.
    DOI
    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.
    DOI
    2023 Nandorfy, D. E., Siebert, T., Bilogrevic, E., Likos, D., Watson, F., Barter, S., . . . Bekker, M. (2023). The Role of Potent Thiols in "Empyreumatic" Flint/Struck-Match/Mineral Odours in Chardonnay Wine. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2023, 17 pages.
    DOI
    2023 Espinase Nandorfy, D., Likos, D., Lewin, S., Barter, S., Kassara, S., Wang, S., . . . Francis, L. (2023). Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending. OENO One, 57(4), 1-18.
    DOI Scopus1
    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.
    DOI Scopus3 WoS2
    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.
    DOI Scopus10 WoS10
    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.
    DOI
    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 Scopus13 Europe PMC5
    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 Scopus20 WoS18 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 Scopus36 WoS33 Europe PMC4
    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 Scopus25 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 Scopus32 Europe PMC5
    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 Scopus25 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.
    DOI Scopus39
    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.
    DOI Scopus39
    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.
    DOI
    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.
    DOI
    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.
    DOI
    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.
    DOI
    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.
    DOI
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