Now showing items 1-3 of 3
Characterization of the Viable but Nonculturable (VBNC) State in Saccharomyces cerevisiae
(Public Library of Science, 2013-10-29)
The Viable But Non Culturable (VBNC) state has been thoroughly studied in bacteria. In contrast, it has received much less attention in other microorganisms. However, it has been suggested that various yeast species occurring ...
Factors influencing the fermentation performance of commercial wine yeasts
(Stellenbosch : University of Stellenbosch, 2004-12)
ENGLISH ABSTRACT: The production of quality wine is influenced by numerous factors of which grape quality is one of the most important factors. The production of quality wine, however, is not possible without good ...
Characterisation, evaluation and use of non-Saccharomyces yeast strains isolated from vineyards and must
(Stellenbosch : Stellenbosch University, 2004-03)
ENGLISH ABSTRACT: Wine is the product of a complex biological and biochemical interaction between grapes and different microorganisms (fungi, yeasts, lactic acid bacteria and acetic acid bacteria, as well as the mycoviruses ...