Now showing items 1-2 of 2
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 ...