Browsing Masters Degrees (Institute for Wine Biotechnology) by Title
Now showing items 9-28 of 54
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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 ... -
Expression and purification of recombinant extracellular proteases originating from non-Saccharomyces yeasts
(Stellenbosch : Stellenbosch University, 2013-12)ENGLISH ABSTRACT: During wine fermentation, yeasts release extracellular enzymes that significantly impact wine properties. While the extracellular proteins of Saccharomyces cerevisiae have been characterised, those of ... -
Extracellular acid proteases of wine microorganisms : gene identification, activity characterization and impact on wine
(Stellenbosch : Stellenbosch University, 2012-03)ENGLISH ABSTRACT: Non-Saccharomyces yeasts of oenological origin have previously been associated with spoilage or regarded as undesired yeasts in wine. However, these yeasts have recently come under investigation for their ... -
Grapevine terpenoids and their contribution to the flower volatilome
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: Terpenoids represent the largest group of plant natural products and show tremendous diversity in chemical structure and bioactivity. This diversity arises from the action of terpene synthases (TPS), ... -
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), ... -
Impact of the protease-secreting yeast Metschnikowia pulcherrima IWBT Y1123 on wine properties and response of protease production to nitrogen sources
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: Yeast of oenological origin belong to various genera and harbour unique metabolic properties that may significantly impact aspects of wine processing and composition. Extracellular aspartic proteases, and ... -
Influence of winemaking practices on the chemical characteristics of winery wastewater and the water usages of wineries.
(Stellenbosch : Stellenbosch University, 2015-04)ENGLISH ABSTRACT: The production of wine globally has increased over the past years, increasing the volume of water used and wastewater generated for every litre of wine produced. In the past, the small volumes of winery ... -
Insights into South African sparkling wine : a sensory and consumer study
(Stellenbosch : Stellenbosch University, 2020-03)ENGLISH ABSTRACT: To be locally and internationally competitive, the South African wine industry needs to understand consumers’ preferences and purchase motivations. It is especially the sparkling wine category Méthode ... -
Insights into South African wine consumer behaviour : a mixed methods study
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: South Africa is not considered a wine drinking nation. Wine is faced by competition, especially from beer and ready-to-drink beverages, for a larger share of the local alcoholic beverage market. Therefore, ...
