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Analysis of Saccharomyces cerevisiae deletion mutants displaying a modified carbon flux under wine fermentative conditions
(Stellenbosch : University of Stellenbosch, 2009-03)
Saccharomyces cerevisiae has been used for millennia for the leavening of dough and in the production of alcoholic beverages such as beer and wine. More recently, it is being used as cell factories for the production of ...
Modifying redox potential and its impact on metabolic fluxes in Saccharomyces cerevisiae
(Stellenbosch : University of Stellenbosch, 2010-03)
ENGLISH ABSTRACT: The production of glycerol by Saccharomyces cerevisiae under anaerobic conditions is essential for maintaining the intracellular redox balance thereby allowing continuous energy generation through ...
Yeast stress response and fermentation efficiency : how to survive the making of wine
(South African Society for Enology and Viticulture, 2000)
Fermentation predictability and wine quality are directly dependent on wine yeast attributes that assist in the rapid establishment of numerical dominance in the early phase of wine fermentation, and that determine the ...