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Now showing items 1-4 of 4

    • Plant defence genes expressed in tobacco and yeast 

      Becker, John van Wyk (Stellenbosch : University of StellenboschUniversity of Stellenbosch, 2002-03)
      Pathogen devastation of food products has been the topic of extensive research efforts worldwide. Fungal infections are foremost amongst these pests, contributing not only to losses in product yield, but also significantly ...

    • Die invloed van bemesting en lowerbestuur op die kaliuminhoud en pH van Cabernet sap en wyn 

      Engelbrecht, G. P. (Stellenbosch : Stellenbosch University, 2002-03)
      ENGLISH ABSTRACT: In an attempt to reduce the pH of juice and wine, different fertiliser applications and canopy management practices were evaluated in a field trial. Fertiliser treatments consisted of no, CaS04, Ca(OH)2, ...

    • Flavour components of whiskey 

      MacNamara, Kevin (Stellenbosch : Stellenbosch University, 2002-03)
      ENGLISH ABSTRACT: Aged distilled spirits such as whiskey are complex mixtures of flavour compounds in an ethanol-water matrix. The flavour compounds involved can have widely different volatility and relative amounts. ...

    • The evaluation of bacteriocins and enzymes for biopreservation of wine 

      Du Toit, Corina (Stellenbosch : Stellenbosch University, 2002-03)
      ENGLISH ABSTRACT: The winemaking process involves a number of microorganisms, each with its own role. Yeasts are responsible for the alcoholic fermentation, the lactic acid bacteria (LAB) are Gram-positive bacteria ...