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Now showing items 1-7 of 7
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Metabolic, genetic and physiological responses to SO2 exposure and nutrient-limiting conditions in Brettanomyces bruxellensis
(Stellenbosch : Stellenbosch University, 2014-04)ENGLISH ABSTRACT: Brettanomyces bruxellensis has become of increasing interest over the past few decades yet this complex red wine spoilage yeast is still poorly understood and strain variance also leads to the contradictory ... -
Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour
(Stellenbosch : Stellenbosch University, 2014-04)ENGLISH ABSTRACT: Wine is a product of the fermentation of grape juice. Alcoholic fermentation is mainly conducted by the yeast Saccharomyces cerevisiae which metabolises grape sugars to mainly ethanol, CO2 and glycerol. ... -
Evaluating ethanol yields of wine yeast strains under various fermentative conditions
(Stellenbosch : Stellenbosch University, 2014-04)ENGLISH ABSTRACT: The market for high quality lower alcohol wines is growing globally. Several factors are responsible for this trend, with socio-economic and health concerns being considered as being the most relevant. ... -
The effect of irrigation and canopy management on selected vegetative growth and reproductive parameters of Vitis vinifera L. cv. Shiraz in the Breede River Valley
(Stellenbosch : Stellenbosch University, 2014-04)ENGLISH ABSTRACT: The objective of the study was to determine combined effects of irrigation and canopy management practices on grapevine water status, growth, yield and juice characteristics. The field study was ... -
Data-driven methods for exploratory analysis in chemometrics and scientific experimentation
(Stellenbosch : Stellenbosch University, 2014-04)ENGLISH ABSTRACT: Background New methods to facilitate exploratory analysis in scientific data are in high demand. There is an abundance of available data used only for confirmatory analysis from which new hypotheses ... -
Comparative analysis of fermentative yeasts during spontaneous fermentation of grapes from different management systems
(Stellenbosch : Stellenbosch University, 2014-04)ENGLISH ABSTRACT: The microorganisms associated with grape berry surface can be influenced by numerous factors such as agronomic parameters. Hence, the focus of this study was comparison between three agronomic farming ... -
Chitin synthesis in response to environmental stress
(Stellenbosch : Stellenbosch University, 2014-04)ENGLISH ABSTRACT: Previous studies have indicated that fermentation with yeast strains whose cell walls contain higher chitin levels may lead to reduced wine haze formation. In order to adjust cell wall chitin levels, more ...
