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Now showing items 11-20 of 48
Regulation of the Vitis vinifera PGIP1 gene encoding a polygalacturonase-inhibiting protein
(Stellenbosch : Stellenbosch University, 2004-03)
ENGLISH ABSTRACT: Plant-pathogen interactions have been intensively investigated in the last decade. This
major drive towards understanding the fundamental aspects involved in plant disease
resistance is propelled by ...
The expression of yeast antifungal genes in tobacco as possible pathogenesis-related proteins
(Stellenbosch : Stellenbosch University, 2003-12)
ENGLISH ABSTRACT: The resistance of plants to infection by phytopathogenic microorganisms is the
result of multiple defence reactions comprising both constitutive and inducible
barriers. While disease is the exception, ...
Overexpression and evaluation of an antimicrobial peptide from Heuchera sanguinea (Hs-AFP1) for inhibition of fungal pathogens in transgenic tabacco
(Stellenbosch : Stellenbosch University, 2002-04)
ENGLISH ABSTRACT: Seed germination is the most vulnerable time in a plant's life cycle, since the thick protective
seed coat ruptures and the moist and humid soil environment not only favours seed
germination, but also ...
Manipulating the levels of ethyl acetate and isoamyl acetate formation during the production of wine and brandy
(Stellenbosch : Stellenbosch University, 2002-12)
ENGLISH ABSTRACT: The production of wine is a complex process, which involves the conversion of sugar in
grape must to ethanol, carbon dioxide and other byproducts. The principal organism in
winemaking is yeast, of which ...
The fate of genetically modified yeast in the environment
(Stellenbosch : Stellenbosch University, 2005-03)
ENGLISH ABSTRACT: Considerable efforts have been made to improve strains of the wine yeast
Saccharomyces cerevisiae through the use of genetic engineering. Although the
process is well defined, globally there is much ...
The production of resveratrol by wine yeast
(Stellenbosch : Stellenbosch University, 2001-03)
ENGLISH ABSTRACT: Grapevine is constantly under attack from a wide variety of pathogens including viruses,
bacteria and fungi. In order to ensure survival, the grapevine has developed a vast array of
defense mechanisms ...
Genetic characterisation and breeding of wine yeasts
(Stellenbosch : Stellenbosch University, 1990)
ENGLISH ABSTRACT: To remain competitive in the market place, the South African wine industry will
have to direct well-planned yeast strain-development programmes. However, the
winemaker can only benefit from the extensive ...
The transformation of wine yeasts with glucanase, xylanase and pectinase genes for improved clarification and filterability of wine
(Stellenbosch : Stellenbosch University, 2003-03)
ENGLISH ABSTRACT: Cellulose is by far the most abundant carbohydrate available from plant biomass.
These biopolymers are therefore an important renewable source of food, fuels and
chemicals. Cellulose is embedded in a ...
The use of enzymes for increased aroma formation in wine
(Stellenbosch : Stellenbosch University, 2001-12)
ENGLISH ABSTRACT: Monoterpene alcohols (monoterpenols) play an important role in the flavour and aroma of
grapes and wine. This is especially applicable to wines of a muscat variety, but these
flavour compounds are also ...
Investigating the role of Brettanomyces and Dekkera during winemaking
(Stellenbosch : Stellenbosch University, 2008-12)
Wine quality is greatly influenced by the number of microorganisms, which occur
throughout the winemaking process. These microorganisms are naturally present on
the grapes and in the cellar from where they can be introduced ...