Now showing items 1-10 of 24
Identification of bacteria isolated from malt, with the emphasis on lactic acid bacteria and their influence on brewer's yeast
(Stellenbosch : Stellenbosch University, 2001-12)
ENGLISH ABSTRACT: Changes in the bacterial population throughout the malting process of two barley cultivars, i.e. Clipper (local cultivar) and Prisma (imported cultivar), malted at Southern Associated Maltsters (SAM), ...
n Fisiologiese studie van vier Suid-Afrikaanse gisrasse met betrekking tot vlugtige suur- en alkoholvorming
(Stellenbosch : Stellenbosch University, 1954)
No Abstract Available
Evaluating ethanol yields of wine yeast strains under various fermentative conditions
(Stellenbosch : Stellenbosch University, 2014-04)
ENGLISH ABSTRACT: The market for high quality lower alcohol wines is growing globally. Several factors are responsible for this trend, with socio-economic and health concerns being considered as being the most relevant. ...
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 ...
Improving wine yeast for fructose and nitrogen utilization
(Stellenbosch : Stellenbosch University, 2008-12)
In the wine industry, the importance of selecting an appropriate yeast strain, generally of the species Saccharomyces cerevisiae, to ensure reliable fermentation and to achieve a desired level of quality has been well ...
Discriminating wine yeast strains and their fermented wines : an integrated approach
(Stellenbosch : University of Stellenbosch, 2007-12)
The discrimination between wine yeast strains as well as between their fermented wines has been investigated in this pilot study. The study was divided in two parts, the first to investigate the discrimination between ...
Maltotriose transport in yeast
(Stellenbosch : Stellenbosch University, 2007-12)
ENGLISH ABSTRACT: The conversion of sugar into ethanol and carbon dioxide is a process that has been intertwined with human culture and long as civilized man has existed. This fermentation process has been dominated by ...
Strategies for the control of malolactic fermentation : characterisation of Pediocin PD-1 and the gene for the malolactic enzyme from Pediococcus damnosus NCFB 1832
(Stellenbosch : Stellenbosch University, 2004-12)
ENGLISH ABSTRACT: Malolactic fermentation (MLF) is conducted by lactic acid bacteria (LAB) and entails the decarboxylation of L-malate to L-Iactate through a reaction catalysed by the malolactic enzyme (MLE). The ...
Analysis of Saccharomyces cerevisiae deletion mutants displaying a modified carbon flux under wine fermentative conditions
(Stellenbosch : University of Stellenbosch, 2009-03)
Saccharomyces cerevisiae has been used for millennia for the leavening of dough and in the production of alcoholic beverages such as beer and wine. More recently, it is being used as cell factories for the production of ...
The evaluation of Fourier transform infrared (FT-IR) spectroscopy for quantitative and qualitative monitoring of alcoholic wine fermentation
(Stellenbosch : University of Stellenbosch, 2009-12)
ENGLISH ABSTRACT: Fermentation is a complex process in which raw materials are transformed into high-value products, in this case, grape juice into wine. In this modern and economically competitive society, it is ...