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Impact of yeast breeding for elevated glycerol production on fermentative activity and metabolite formation in chardonnay wine
(South African Society for Enology and Viticulture, 2000)
Glycerol in wine originates mainly as a by-product during fermentation by yeast and is thought to add to the body and smooth mouth-feel. We evaluated the properties of Chardonnay wine produced using various wine yeast ...
Glycerol production by the yeast saccharomyces cerevisiae and its relevance to wine : a review
(South African Society for Enology and Viticulture, 1998)
Glycerol is a sugar alcohol produced as a by-product of the ethanol fermentation process by Saccharomyces cerevisiae. In wines, levels between 1 and 15 gll are frequently encountered and the higher levels are thought to ...