Now showing items 1-5 of 5
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 ...
Monitoring the spreading of commercial wine yeasts in the vineyard
(Stellenbosch : Stellenbosch University, 2003-12)
ENGLISH ABSTRACT: Traditionally, wine has been produced by the spontaneous fermentation of grape juice by yeast that originate from the grapes and winery equipment. Research has shown that the population composition and ...
Investigation of resveratrol production by genetically engineered Saccharomyces cerevisiae strains
(Stellenbosch : University of Stellenbosch, 2006-12)
Resveratrol is a phytoalexin that is produced in the leaves and skins of grape berries in response to biotic and abiotic factors. Substitution and polymerisation of resveratrol units produce an array of compounds which ...
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 ...
The breeding of yeast strains for novel oenological outcomes
(Stellenbosch : University of Stellenbosch, 2005-12)
The quality of wine is influenced by a variety of factors, most noticeably the quality of the grapes, winemaking practices and the yeast strains used for alcoholic fermentation. Although several yeast strains are present ...