Now showing items 1-4 of 4
(Stellenbosch : Stellenbosch University, 1932)No Abstract Available
(Stellenbosch : University of Stellenbosch, 2009-12)The main goal of this project was to elucidate the underlying genetic factors responsible for the different fermentation phenotypes and physiological adaptations of industrial wine yeast strains. To address this problem ...
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: Stuck alcoholic fermentations are a major enological problem for the international winemaking industry. Incomplete wine fermentations are frequently characterized by high residual fructose concentrations ...
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: The production of glycerol by Saccharomyces cerevisiae under anaerobic conditions is essential for maintaining the intracellular redox balance thereby allowing continuous energy generation through ...