Now showing items 1-2 of 2
Flocculation, pseudohyphal development and invasive growth in commercial wine yeast strains
(South African Society for Enology and Viticulture, 1998)
Flocculation of Saccharomyces cerevisiae cells at the end of alcoholic fermentation is an important phenomenon in winemaking, especially in the production of bottle-fermented sparkling wine. Most wine yeast strains do not ...
Succinic acid production by wine yeasts
(Stellenbosch : University of Stellenbosch, 2010-03)
ENGLISH ABSTRACT: One of the most striking qualities of wine is its tart, sour taste. The sensory perception of sourness is mainly attributed to the presence of hydrogen ions (protons) at high concentrations. Large amounts ...