Now showing items 1-3 of 3
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 ...
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 ...
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 ...