Now showing items 1-10 of 17
The role of lactic acid bacteria in brandy production
(Stellenbosch : Stellenbosch University, 2002-12)
ENGLISH ABSTRACT: The presence and growth of lactic acid bacteria (LAB) in wine and their influence on wine quality has received much attention in recent years. Lactic acid bacteria are responsible for conducting ...
n Fisiologiese studie van vier Suid-Afrikaanse gisrasse met betrekking tot vlugtige suur- en alkoholvorming
(Stellenbosch : Stellenbosch University, 1954)
No Abstract Available
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 ...
Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria
(Stellenbosch : University of Stellenbosch, 2007-03)
Among the factors contributing to wine complexity and quality, wine aroma is one of the most important factors. Wine aroma is the outcome of interaction among different compounds produced from the grapes, during fermentation ...
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 ...
Evaluating the influence of winemaking practices on biogenic amine production by wine microorganisms
(Stellenbosch : University of Stellenbosch, 2007-12)
Biogenic amines are nitrogenous compounds of low molecular weight found in most fermented foods, including wine. These biologically produced amines are essential at low concentrations for normal metabolic and physiological ...
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 ...
Metabolic, genetic and physiological responses to SO2 exposure and nutrient-limiting conditions in Brettanomyces bruxellensis
(Stellenbosch : Stellenbosch University, 2014-04)
ENGLISH ABSTRACT: Brettanomyces bruxellensis has become of increasing interest over the past few decades yet this complex red wine spoilage yeast is still poorly understood and strain variance also leads to the contradictory ...
Co-expression of aroma liberating enzymes in a wine yeast strain
(Stellenbosch : University of Stellenbosch, 2009-03)
Monoterpenes are important aroma compounds in certain grape varieties such as Muscat, Gewürztraminer and Riesling and are present as either odourless, glycosidically bound complexes or as free aromatic monoterpenes. These ...
Monitoring the quality control chain from vineyard to wine : an industrial case study
(Stellenbosch : University of Stellenbosch, 2006-03)
The production of premium quality wine is dependant on excellent management of the total wine production value chain. To achieve this we need rapid and reliable analytical tools. Over the last decade Fourier transform ...