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Improving wine yeast for fructose and nitrogen utilization
(Stellenbosch : Stellenbosch University, 2008-12)
In the wine industry, the importance of selecting an appropriate yeast strain, generally of the species Saccharomyces cerevisiae, to ensure reliable fermentation and to achieve a desired level of quality has been well ...
Discriminating wine yeast strains and their fermented wines : an integrated approach
(Stellenbosch : University of Stellenbosch, 2007-12)
The discrimination between wine yeast strains as well as between their fermented wines has been investigated in this pilot study. The study was divided in two parts, the first to investigate the discrimination between ...
Bydrae tot die kennis omtrent die fisiologie, morfologie en sistematiek van die Apiculatus giste
(Stellenbosch : Stellenbosch University, 1932)
No Abstract Available