Now showing items 1-10 of 116
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), ...
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 ...
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, ...
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 ...
The evaluation of Fourier transform infrared (FT-IR) spectroscopy for quantitative and qualitative monitoring of alcoholic wine fermentation
(Stellenbosch : University of Stellenbosch, 2009-12)
ENGLISH ABSTRACT: Fermentation is a complex process in which raw materials are transformed into high-value products, in this case, grape juice into wine. In this modern and economically competitive society, it is ...
Optimization and evaluation of heterologous lysozyme production in saccharomyces cerevisiae
(Stellenbosch : University of Stellenbosch, 2011-03)
ENGLISH ABSTRACT: Hen egg white lysozyme (HEWL; muramidase; EC 3:2:1:17) is an enzyme present in high concentrations in chicken (Gallus gallus) egg whites. It hydrolyses the link between N-acetylmuramic acid and ...
Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides
(Stellenbosch : Stellenbosch University, 2013-03)
ENGLISH ABSTRACT: There is a growing international consumer demand for the production of lower ethanol wines. This can be attributed to various qualitative, social, economic and health concerns that are associated with ...
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 ...