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Now showing items 1-4 of 4
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The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine
(Stellenbosch : Stellenbosch University, 2017-12)ENGLISH SUMMARY: Nitrogen is an essential element for yeast growth and metabolism. During winemaking, the uptake of nitrogen sources ensures the completion of alcoholic fermentation while participating in the production ... -
Mulching and tillage with compost to improve poor performing grapevines
(Stellenbosch : Stellenbosch University, 2017-12)ENGLISH SUMMARY: The study explored two strategies for improvement of grapevine performance. The first aim was to assess varying levels of compost mulch thickness and the effects thereof on soil water content and grapevine ... -
Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts
(Stellenbosch : Stellenbosch University, 2017-12)ENGLISH SUMMARY: Glycerol is the main polyol produced in Saccharomyces cerevisiae not only to counterbalance osmotic pressure but also to adjust redox balance. Incidentally, it may also contribute to the smooth mouthfeel ... -
Biochemical characterization and evaluation of the oenological attributes of Lachancea species
(Stellenbosch : Stellenbosch University, 2017-12)ENGLISH SUMMARY: Previously thought to be the catalyst for spoilt wine, several non-Saccharomyces yeasts are now commercially available for winemaking. Increasing investigations into this group of microorganisms has ...
