Now showing items 1-10 of 116
Industrial yeast strains engineered for controlled flocculation
(Stellenbosch : University of Stellenbosch, 2009-03)
In many industrial fermentation processes, Saccharomyces cerevisiae yeast should ideally meet two partially conflicting demands. During fermentation a high suspended yeast count is of paramount importance to maintain a ...
Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries
(Stellenbosch : Stellenbosch University, 1969-12)
ENGLISH ABSTRACT: no abstract available
Manipulating the levels of ethyl acetate and isoamyl acetate formation during the production of wine and brandy
(Stellenbosch : Stellenbosch University, 2002-12)
ENGLISH ABSTRACT: The production of wine is a complex process, which involves the conversion of sugar in grape must to ethanol, carbon dioxide and other byproducts. The principal organism in winemaking is yeast, of which ...
Functional characterisation of Mss11p, a transcriptional regulator of pseudohyphal development, starch degradation and flocculation in Saccharomyces cerevisiae
(Stellenbosch : Stellenbosch University, 2003-03)
ENGLISH ABSTRACT: The yeast Saccharomyces cerevisiae is able to sense and respond to changes in its immediate environment. Information regarding the nutritional status of the extracellular environment is sensed by ...
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), ...
The effect of a creosote stockyard on the environment, vines and wines
(Stellenbosch : Stellenbosch University, 2013-03)
ENGLISH ABSTRACT: The quality of wine is largely dependent on environmental conditions and recent studies have therefore focused on agricultural practices in terms of water, soil and biodiversity conservation. The industry ...
Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines
(Stellenbosch : Stellenbosch University, 2012-12)
ENGLISH ABSTRACT: Chenin blanc wine is of economic importance to South Africa and a range of diverse dry and semi-dry wines are locally produced in this genre. Currently, the use of three distinctly different style names, ...
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 ...
The use of viticultural terroir units for demarcation of geographical indications for wine production in Stellenbosch and surrounds
(Stellenbosch : Stellenbosch University, 2005-04)
ENGLISH ABSTRACT: Due to increased consumer demand for products labelled by origin, and the requirement that these labels are a guarantee of both quality and product character, there is an increasing global focus on ...
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 ...