Now showing items 1-4 of 4
The evaluation of β-glucosidase activity produced by wine-isolated yeasts
(Stellenbosch : Stellenbosch University, 2004-03)
ENGLISH ABSTRACT: ~-Glucosidases constitute a major group of biologically important enzymes that catalyze the hydrolysis of glycosidic linkages in ~-glucosides, as well as in glycosides that contain only carbohydrate ...
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 ...
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 ...
Optimization of β-glucosidase activy in recombinant Saccharomyces cerevisiae strains
(Stellenbosch : Stellenbosch University, 2007-12)
ENGLISH ABSTRACT: Wine is a complex medium. Wine aroma, flavour and colour are important quality factors, but these can be influenced by many factors, such as grape-derived compounds that exist as free volatiles and also ...