Now showing items 1-4 of 4
n Fisiologiese studie van vier Suid-Afrikaanse gisrasse met betrekking tot vlugtige suur- en alkoholvorming
(Stellenbosch : Stellenbosch University, 1954)
No Abstract Available
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 ...
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 effect of oxygen on the composition and microbiology of red wine
(Stellenbosch : University of Stellenbosch, 2006-03)
The winemaking process involves different complex chemical and biochemical reactions, which include those of oxygen (O2). Oxygen can come into contact with the wine through various winemaking procedures and can be used ...