Now showing items 1-2 of 2
Evaluating the influence of winemaking practices on biogenic amine production by wine microorganisms
(Stellenbosch : University of Stellenbosch, 2007-12)
Biogenic amines are nitrogenous compounds of low molecular weight found in most fermented foods, including wine. These biologically produced amines are essential at low concentrations for normal metabolic and physiological ...
The impact of nutrients on aroma and flavour production during wine fermentation
(Stellenbosch : Stellenbosch University, 2013-03)
ENGLISH ABSTRACT: During wine fermentation, numerous grape must constituents serve as nutrients to wine yeast (Saccharomyces cerevisiae), which enable their growth and successful completion of alcoholic fermentation. ...