Subject

Now showing items 1-2 of 2

    • Improving wine yeast for fructose and nitrogen utilization 

      Legodi, Lesetja Moraba (Stellenbosch : Stellenbosch University, 2008-12)
      In the wine industry, the importance of selecting an appropriate yeast strain, generally of the species Saccharomyces cerevisiae, to ensure reliable fermentation and to achieve a desired level of quality has been well ...

    • Maltotriose transport in yeast 

      Smit, Annel (Stellenbosch : Stellenbosch University, 2007-12)
      ENGLISH ABSTRACT: The conversion of sugar into ethanol and carbon dioxide is a process that has been intertwined with human culture and long as civilized man has existed. This fermentation process has been dominated by ...