SUNScholar
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Faculty of AgriSciences
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Department of Viticulture and Oenology
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Now showing items 1-20 of 63

Analysis of antifungal resistance phenotypes in transgenic grapevines

Du Plessis, Kari (Stellenbosch : Stellenbosch University, 2012-12)

ENGLISH ABSTRACT: The latest strategies in the protection of crops against microbial pathogens are rooted in harnessing the natural, highly complex defense mechanisms of plants through genetic engineering to ultimately ...
Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene

Van Wyk, Herine (Stellenbosch : University of Stellenbosch, 2009-03)

The PGU1 gene encodes an endo-polygalacturonase, an enzyme that degrades pectin. Although the presence and function of this gene is well characterized in Saccharomyces cerevisiae, its regulation is very complex and not yet ...
Analysis of Saccharomyces cerevisiae deletion mutants displaying a modified carbon flux under wine fermentative conditions

Madlanga, Ncedile Hamilton (Stellenbosch : University of Stellenbosch, 2009-03)

Saccharomyces cerevisiae has been used for millennia for the leavening of dough and in the production of alcoholic beverages such as beer and wine. More recently, it is being used as cell factories for the production of ...
Assessing the compatibility and aroma production of NT 202 Co-Inoculant with different wine yeasts and additives

Scholtz, Marene (Stellenbosch : Stellenbosch University, 2013-03)

ENGLISH ABSTRACT: The influence of malolactic fermentation (MLF) in most red and some white wines is one of many factors that determine or influence wine quality, because it affects the flavour and sensory profile of ...
Authentication of Sauvignon blanc wine in terms of added flavourings

Treurnicht, Jeanne (Stellenbosch : University of Stellenbosch, 2011-03)

ENGLISH ABSTRACT: The varietal character of Sauvignon blanc wine is mostly defined by the balance between tropical and green vegetative flavour nuances. Grape derived methoxypyrazines are the main aroma contributors ...
Bioprocess monitoring and chemometric modelling of wine fermentations

Garlick, Jessica Louise (Stellenbosch : Stellenbosch University, 2013-03)

ENGLISH ABSTRACT: Wine fermentation is a continuously changing biological process whereby the raw product, grape juice is transformed into a high value product wine. In an ideal situation the fermentation kinetics of ...
The breeding of yeast strains for novel oenological outcomes

Mocke, Bernard A (Stellenbosch : University of Stellenbosch, 2005-12)

The quality of wine is influenced by a variety of factors, most noticeably the quality of the grapes, winemaking practices and the yeast strains used for alcoholic fermentation. Although several yeast strains are present ...
Carnitine metabolism and biosynthesis in the yeast Saccharomyces cerevisiae

Franken, Jaco (Stellenbosch : University of Stellenbosch, 2009-12)

ENGLISH ABSTRACT: Carnitine plays an essential role in eukaryotic metabolism by mediating the shuttling of activated acyl residues between intracellular compartments. This function of carnitine, referred to as the carnitine ...
Carotenoid cleavage dioxygenases (CCDs) of grape

Dockrall, Samantha (Stellenbosch : Stellenbosch University, 2012-12)

ENGLISH ABSTRACT: Plant carotenoid cleavage dioxygenases (CCD) are a family of enzymes that catalyse the oxidative cleavage of carotenoids and/or apocarotenoids. Carotenoids are synthesised in plastids (primarily chloroplasts ...
A case study of source-sink relationships using shoot girdling and berry classification (Vitis vinifera L. cv. Cabernet Sauvignon)

Joubert, Chandre (Stellenbosch : Stellenbosch University, 2013-03)

ENGLISH ABSTRACT: The relationships between leaf and fruit represent a fundamental concept in perennial plants. This concept allows to understand and to manage, with regard to farming, the balance of a vine, which is ...
Channelling metabolic flux away from ethanol production by modification of gene expression under wine fermentation conditions

Heyns, Eva Hutton (Stellenbosch : Stellenbosch University, 2013-03)

ENGLISH ABSTRACT: There is a global demand for technologies to reduce ethanol levels in wine without compromising wine quality. While several chemical and physical methods have been developed to reduce ethanol in finished ...
Characterization and evaluation of glucose oxidase activity in recombinant Saccharomyces cerevisiae strains

Malherbe, Daniel Francois (Stellenbosch : Stellenbosch University, 2010-03)

ENGLISH ABSTRACT: Popular wine styles prepared from fully-ripened, more mature grapes are characterized by intense fruitiness and varietal flavors. However, lengthy maturation of grapes in the vineyard does not only ...
Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines

Van Antwerpen, Lindi (Stellenbosch : Stellenbosch University, 2012-12)

ENGLISH ABSTRACT: Chenin blanc wine is of economic importance to South Africa and a range of diverse dry and semi-dry wines are locally produced in this genre. Currently, the use of three distinctly different style names, ...
Classifying South African Chenin blanc wine styles

Bester, Inneke (Stellenbosch : Stellenbosch University, 2011-11-17)

ENGLISH ABSTRACT: South African Chenin blanc wine is characterised by its style diversity and has been receiving more industry limelight over the past few years. Three dry Chenin blanc wine styles are currently described ...
Co-expression of aroma liberating enzymes in a wine yeast strain

De Klerk, Daniel (Stellenbosch : University of Stellenbosch, 2009-03)

Monoterpenes are important aroma compounds in certain grape varieties such as Muscat, Gewürztraminer and Riesling and are present as either odourless, glycosidically bound complexes or as free aromatic monoterpenes. These ...
The colour and phenolic content of Robertson Red grape cultivars : distribution, correlation with wines and analyses

Van der Merwe, Hanneli (Stellenbosch : Stellenbosch University, 2013-03)

ENGLISH ABSTRACT: South African red wine is often acknowledged world wide as being full bodied and deep in colour. This is often the result of high temperatures that is experienced during the important growth stages of ...
The control of cellular adhesion of Saccharomyces cerevisiae by the FLO gene regulator Mss11p

Bester, Michael Christiaan (Stellenbosch : University of Stellenbosch, 2010-03)

ENGLISH ABSTRACT: The yeast Saccharomyces cerevisiae senses change within its environment and responds through specific adaptive cellular programmes, in particular by modifying gene expression. Many adaptive changes ...
Development of infrared spectroscopic methods to assess table grape quality

Daniels, Andries Jerrick (Stellenbosch : Stellenbosch University, 2013-03)

ENGLISH ABSTRACT: The two white seedless table grape cultivars, Regal Seedless and Thompson Seedless fulfil a very important role in securing foreign income not only for the South African table grape industry, but the ...
Discriminating wine yeast strains and their fermented wines : an integrated approach

Osborne, Charles D. (Stellenbosch : University of Stellenbosch, 2007-12)

The discrimination between wine yeast strains as well as between their fermented wines has been investigated in this pilot study. The study was divided in two parts, the first to investigate the discrimination between ...
The effect of enzymatic processing on banana juice and wine

Byarugaba-Bazirake, George William (Stellenbosch : Stellenbosch University, 2008-12)

Although bananas are widely grown worldwide in many tropical and a few subtropical countries, banana beverages are still among the fruit beverages processed by use of rudimentary methods such as the use of feet or/and ...