Now showing items 1-10 of 40
Sources of acetic and other fatty acids and their role in sluggish and stuck red wine fermentations
(Stellenbosch : Stellenbosch University, 2000-04)
ENGLISH ABSTRACT: The quality of wine is influenced by numerous factors. These factors include the quality of the grapes, winemaking techniques and quality control throughout the winemaking process. It is thus very ...
Identification of bacteria isolated from malt, with the emphasis on lactic acid bacteria and their influence on brewer's yeast
(Stellenbosch : Stellenbosch University, 2001-12)
ENGLISH ABSTRACT: Changes in the bacterial population throughout the malting process of two barley cultivars, i.e. Clipper (local cultivar) and Prisma (imported cultivar), malted at Southern Associated Maltsters (SAM), ...
Determining the impact of industrial wine yeast strains on organic acid production under white and red wine-like fermentation conditions
(South African Society for Enology and Viticulture, 2015)
Organic acids are a major contributor to wine flavour and aroma. In the past, the scientific focus has mostly been on organic acids derived from grapes or on the transformation of malic acid to lactic acid by lactic acid ...
n Fisiologiese studie van vier Suid-Afrikaanse gisrasse met betrekking tot vlugtige suur- en alkoholvorming
(Stellenbosch : Stellenbosch University, 1954)
No Abstract Available
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 production of resveratrol by wine yeast
(Stellenbosch : Stellenbosch University, 2001-03)
ENGLISH ABSTRACT: Grapevine is constantly under attack from a wide variety of pathogens including viruses, bacteria and fungi. In order to ensure survival, the grapevine has developed a vast array of defense mechanisms ...
Improving wine yeast for fructose and nitrogen utilization
(Stellenbosch : Stellenbosch University, 2008-12)
In the wine industry, the importance of selecting an appropriate yeast strain, generally of the species Saccharomyces cerevisiae, to ensure reliable fermentation and to achieve a desired level of quality has been well ...
Discriminating wine yeast strains and their fermented wines : an integrated approach
(Stellenbosch : University of Stellenbosch, 2007-12)
The discrimination between wine yeast strains as well as between their fermented wines has been investigated in this pilot study. The study was divided in two parts, the first to investigate the discrimination between ...
Maltotriose transport in yeast
(Stellenbosch : Stellenbosch University, 2007-12)
ENGLISH ABSTRACT: The conversion of sugar into ethanol and carbon dioxide is a process that has been intertwined with human culture and long as civilized man has existed. This fermentation process has been dominated by ...
Strategies for the control of malolactic fermentation : characterisation of Pediocin PD-1 and the gene for the malolactic enzyme from Pediococcus damnosus NCFB 1832
(Stellenbosch : Stellenbosch University, 2004-12)
ENGLISH ABSTRACT: Malolactic fermentation (MLF) is conducted by lactic acid bacteria (LAB) and entails the decarboxylation of L-malate to L-Iactate through a reaction catalysed by the malolactic enzyme (MLE). The ...