Now showing items 1-3 of 3
(South African Society for Enology and Viticulture, 2002)Glycerol is an important by-product of glycolysis and is quantitatively one of the major components of wine. While the physicochemical and sensory characteristics of pure glycerol are well established, the impact of varying ...
(Stellenbosch : Stellenbosch University, 2017-12)ENGLISH SUMMARY: Glycerol is the main polyol produced in Saccharomyces cerevisiae not only to counterbalance osmotic pressure but also to adjust redox balance. Incidentally, it may also contribute to the smooth mouthfeel ...
(Stellenbosch : Stellenbosch University, 1955)No Abstract Available