Now showing items 21-30 of 34
The role and use of non-saccharomyces yeasts in wine production
(South African Society for Enology and Viticulture, 2006)
The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and ...
Biochemiese veranderinge in druiwemos veroorsaak deur Botrytis cinerea en Rhizopus nigricans
(Stellenbosch : Stellenbosch University, 1964-12)
ENGLISH ABSTRACT: no abstract available
The effect of oxygen on the composition and microbiology of red wine
(Stellenbosch : University of Stellenbosch, 2006-03)
The winemaking process involves different complex chemical and biochemical reactions, which include those of oxygen (O2). Oxygen can come into contact with the wine through various winemaking procedures and can be used ...
Comparative 'omic' profiling of industrial wine yeast strains
(Stellenbosch : University of Stellenbosch, 2009-12)
The main goal of this project was to elucidate the underlying genetic factors responsible for the different fermentation phenotypes and physiological adaptations of industrial wine yeast strains. To address this problem ...
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 ...
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 ...
Detection and identification of wine spoilage microbes using PCR-based DGGE analysis
(Stellenbosch : University of Stellenbosch, 2009-03)
Grape juice is transformed into wine through the complex processes of alcoholic and malolactic fermentation that is performed by yeasts, lactic acid bacteria and acetic acid bacteria. However, the microbes involved in ...
Optimization of β-glucosidase activy in recombinant Saccharomyces cerevisiae strains
(Stellenbosch : Stellenbosch University, 2007-12)
ENGLISH ABSTRACT: Wine is a complex medium. Wine aroma, flavour and colour are important quality factors, but these can be influenced by many factors, such as grape-derived compounds that exist as free volatiles and also ...
Investigation of bacteriocins from lactic acid bacteria and their impact in winemaking
(Stellenbosch : University of Stellenbosch, 2007-12)
Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria and are active against other bacteria, either in the same species (narrow spectrum) or across genera (broad spectrum). The application ...
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 ...