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 ...
Van der Merwe, Hanneli(Stellenbosch : Stellenbosch University, 2008-03)
ENGLISH ABSTRACT: With ever increasing pressure on wine producers to lower the financial costs involved in
winemaking to be able to compete in the market, all while maintaining a high level of wine
quality, the focus on ...
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 ...
ENGLISH ABSTRACT: Wine is a complex medium. Wine aroma, flavour and colour are important quality
factors, but these can be influenced by many factors, such as grape-derived
compounds that exist as free volatiles and also ...
ENGLISH ABSTRACT: The yeast species, Saccharomyces cerevisiae and S. bayanus are well known for the key role
they play during alcoholic fermentation in both wine and beer industries. These yeasts are
available in pure ...
ENGLISH ABSTRACT: The yeast Brettanomyces was isolated from beer in 1904 and associated with wine thereafter. A
sporulating form, Dekkera, was discovered later. Brettanomyces bruxellensis produces high
levels of volatile ...
ENGLISH ABSTRACT: Non-Saccharomyces yeasts of oenological origin have previously been associated with spoilage or
regarded as undesired yeasts in wine. However, these yeasts have recently come under investigation for
their ...
ENGLISH ABSTRACT: The aroma and flavour of wine are important aspects that form the basis for consumers’
organoleptic experience of wine. Therefore, an understanding of the chemical
composition of wine aroma is of major ...
ENGLISH ABSTRACT: Yeast strains contend with numerous stresses during winemaking. An inability to perceive and
initiate the physiological changes needed to adapt to stress, has been linked to slow or incomplete
(residual ...
The widening gap between wine production and wine consumption, the shift of consumer preferences away from basic commodity
wine to top quality wine, and the gruelling competition brought about by economic globalisation ...
Oelofse, A.Pretorius, I. S.Du Toit, M.(SASEV, 2008)
Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus ...
Smit, A. Y.Du Toit, W. J.Du Toit, M.(SASEV, 2008-09)
The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, ...
Industrial wine making confronts viticulturalists, wine makers, process engineers and scientists alike with a bewildering array of independent and semi-independent parameters that can in many cases only be optimized by ...
There are two main fermentations associated with the winemaking process. Alcoholic fermentation is conducted by the yeast culture and malolactic fermentation takes place as a result of the metabolic activity of lactic acid ...
Biyela, B. N. E.Du Toit, W. J.Divol, B.Malherbe, D. F.Van Rensburg, P.(SASEV, 2009)
High alcohol wines have become a major challenge in the international wine trade. Several physical processes are used to produce wines with reduced-alcohol content, all of which involve the selective extraction of ethanol ...