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Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria
(Stellenbosch : University of Stellenbosch, 2007-03)
Among the factors contributing to wine complexity and quality, wine aroma is one of the most important factors. Wine aroma is the outcome of interaction among different compounds produced from the grapes, during fermentation ...
Molecular screening of lactic acid bacteria enzymes and their regulation under oenological conditions
(Stellenbosch : University of Stellenbosch, 2011-03)
ENGLISH ABSTRACT: During winemaking, a number of biochemical changes occur as a result of the metabolic activity of wine lactic acid bacteria (LAB) associated with malolactic fermentation (MLF). The latter process, which ...