Now showing items 1-5 of 5
Biological deacidification of musts induced by yeasts or malolactic bacteria and the effect on wine quality
(South African Society for Enology and Viticulture, 1987)
This study investigated the possible use of Schizosaccharomyces pombe and Schizosaccharomyces malidevorans for deacidification of red wines during alcoholic fermentation, in comparison with existing deacidification practices ...
Selection and characterisation of oenococcus oeni and lactobacillus plantarum South African wine isolates for use as malolactic fermentation starter cultures
(South African Journal for Enology and Viticulture, 2011)
This study focused on characterising 23 Oenococcus oeni and 19 Lactobacillus plantarum strains isolated from the South African wine environment for the development of potential commercial malolactic fermentation (MLF) ...
Saccharomyces cerevisiae, non-saccharomyces yeasts and lactic acid bacteria in sequential fermentations : effect on phenolics and sensory attributes of South African syrah wines
(South African Society for Enology and Viticulture, 2017)
Wine consumers predominantly use visual, sensory and textual descriptors as quality/preference indicators to describe olfactory sensations. In this study, different wines were analysed to generate relevant chemical and ...
Malolactic fermentation : the ABC's of MLF
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 ...
Managing your wine fermentation to reduce the risk of biogenic amine formation
(Frontiers Research Foundation, 2012-03)
Biogenic amines are nitrogenous organic compounds produced in wine from amino acid precursors mainly by microbial decarboxylation. The concentration of biogenic amines that can potentially be produced is dependent on the ...