Browsing Masters Degrees (Institute for Wine Biotechnology) by Title
Now showing items 1-20 of 54
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Carotenoid cleavage dioxygenases (CCDs) of grape
(Stellenbosch : Stellenbosch University, 2012-12)ENGLISH ABSTRACT: Plant carotenoid cleavage dioxygenases (CCD) are a family of enzymes that catalyse the oxidative cleavage of carotenoids and/or apocarotenoids. Carotenoids are synthesised in plastids (primarily chloroplasts ... -
Cell differentiation in response to nutrient availability : the repressor of meiosis, RME1, positively regulates invasive growth in Saccharomyces cerevisiae
(Stellenbosch : Stellenbosch University, 2003-03)ENGLISH ABSTRACT: Yeasts, like most organisms, have to survive in highly variable and hostile environments. Survival therefore requires adaptation to the changing external conditions. On the molecular level, specific ... -
Characterisation of grapevine berry samples with infrared spectroscopy methods and multivariate data analyses tools
(Stellenbosch : Stellenbosch University, 2015-04)ENGLISH ABSTRACT: Grape quality is linked to the organoleptic properties of grapes, raisins and wine. Many advances have been made in understanding the grape components that are important in the quality of wines and other ... -
Characterization of Chenin Blanc wines produced by natural fermentation and skin contact : focus on application of rapid sensory profiling methods
(Stellenbosch : Stellenbosch University, 2014-12)ENGLISH ABSTRACT: Producers of South African (SA) dry and semi-dry Chenin blanc table wines are currently experimenting with winemaking techniques to modulate the flavours of the predominantly fruity styles of this genre. ... -
Coevolution of Saccharomyces cerevisiae and Lactobacillus plantarum : engineering interspecies cooperation
(Stellenbosch : Stellenbosch University, 2018-03)ENGLISH ABSTRACT: Microbial interactions are ubiquitous in nature and play a vital role in economically important industrial processes like winemaking. Saccharomyces cerevisiae and Lactobacillus plantarum are important ... -
Construction of recombinant Saccharomyces cerevisiae strains for starch utilisation
(Stellenbosch : Stellenbosch University, 2002-12)ENGLISH ABSTRACT: Starch-containing agricultural crops are widely available as feedstocks for the production of fuel ethanol, potable spirits or beer, single-cell protein (animal feed) and high-fructose corn syrups ... -
Consumer sensory perception of South African Chenin blanc wine
(Stellenbosch : Stellenbosch University, 2018-03)ENGLISH ABSTRACT: In the food and beverage industries, the understanding of consumer behaviour and the sensory characteristics of products are important to producers as they aid in the implementation of communication and ... -
The deletion and overexpression of two esterase genes, IAH1 and TIP1, in Saccharomyces cerevisiae to determine their effects on the aroma and flavour of wine and brandy
(Stellenbosch : Stellenbosch University, 2002-12)ENGLISH ABSTRACT: No single chemical constituent can be accredited with giving wine and brandy their overall aroma and flavour. The aroma and flavour of wine and brandy are rather attributed to a number of chemical ... -
Effect of foliar Nitrogen and Sulphur spraying on white wine composition ( Vitis vinifera L.cv. Chenin Blanc and Sauvignon Blanc)
(Stellenbosch : Stellenbosch University, 2018-12)ENGLISH ABSTRACT: Chenin Blanc and Sauvignon Blanc, as the most planted wine cultivars in South Africa, are of great interest to researchers worldwide, due to its increased high wine quality. Wine quality is interlinked ... -
The effect of grape temperature on the phenolic extraction and sensory perception of Méthode Cap Classique wines
(Stellenbosch : Stellenbosch University, 2017-03)ENGLISH ABSTRACT: The first sparkling wine in South Africa was released in 1971. The South African Cap Classique Producers Association (CCPA), formed for the appreciation of Méthode Cap Classique (MCC) traditional style ... -
The effect of wind on the performance of the grapevine
(Stellenbosch : Stellenbosch University, 2005-12)ENGLISH ABSTRACT: Wind, as a component of the environment, contributes to the viticultural concept of terroir in the South Western Cape region of South Africa. Many other components also contribute to terroir (e.g. soil, ... -
Engineered yeast and microalgae mutualisms: Synthetic ecology applied to species isolated from winery wastewater
(Stellenbosch : Stellenbosch University, 2018-03)ENGLISH ABSTRACT: Large volumes of winery wastewater, classified as biodegradable industrial effluent, are generated annually. The development of a cost-effective treatment system is difficult due to the variable and batch ... -
Engineering yeast for the production of optimal levels of volatile phenols in wine
(Stellenbosch : Stellenbosch University, 2002-12)ENGLISH ABSTRACT: Phenolic acids (principally p-coumaric and ferulic acids), which are generally esterified with tartaric acid, are natural constituents of grape must and wine, and can be released as free acids during ... -
Evaluating the impact of yeast co-inoculation on individual yeast metabolism and wine composition
(Stellenbosch : Stellenbosch University, 2014-12)ENGLISH ABSTRACT: The use of non-Saccharomyces yeasts together with Saccharomyces cerevisiae in mixed starter cultures has become an accepted oenological tool to enhance the organoleptic properties of wine. Recent studies ... -
Evaluating the vitamin requirements of wine-related yeasts and the resultant impact on population dynamics and fermentation kinetics
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: Within the vineyard environment, grape berries serve as a habitat to various microorganisms including bacteria, filamentous fungi and yeasts, of which some play distinct roles in winemaking. Studies on ... -
The evaluation of bacteriocins and enzymes for biopreservation of wine
(Stellenbosch : Stellenbosch University, 2002-03)ENGLISH ABSTRACT: The winemaking process involves a number of microorganisms, each with its own role. Yeasts are responsible for the alcoholic fermentation, the lactic acid bacteria (LAB) are Gram-positive bacteria ... -
The evaluation of Fourier transform infrared (FT-IR) spectroscopy and multivariate data analysis techniques for quality control at aniIndustrial cellar
(Stellenbosch : Stellenbosch University, 2015-04)ENGLISH ABSTRACT: The alcoholic beverage industry needs objective analysis of grape juice and liqueur quality. Fourier transform infrared (FT-IR) spectroscopy with multivariate data analysis techniques is widely used in ... -
The evaluation of malolactic fermentation starter cultures under South African winemaking conditions
(Stellenbosch : Stellenbosch University, 2008-03)ENGLISH ABSTRACT: With ever increasing pressure on wine producers to lower the financial costs involved in winemaking to be able to compete in the market, all while maintaining a high level of wine quality, the focus on ... -
The evaluation of β-glucosidase activity produced by wine-isolated yeasts
(Stellenbosch : Stellenbosch University, 2004-03)ENGLISH ABSTRACT: ~-Glucosidases constitute a major group of biologically important enzymes that catalyze the hydrolysis of glycosidic linkages in ~-glucosides, as well as in glycosides that contain only carbohydrate ... -
Exploring the topology of complex phylogenomic and transcriptomic networks
(Stellenbosch : Stellenbosch University, 2014-12)ENGLISH ABSTRACT: This thesis involved the development and application of network approaches for the construction, analysis and visualization of phylogenomic and transcriptomic networks. A co-evolutionary network model ...
