Browsing Masters Degrees (Institute for Wine Biotechnology) by Title
Now showing items 23-42 of 54
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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, ... -
Interaction of multiple yeast species during fermentation
(Stellenbosch : Stellenbosch University, 2015-04)ENGLISH ABSTRACT: The use of non-Saccharomyces yeasts together with the yeast S. cerevisiae in multistarter wine fermentations has emerged as a useful tool to modulate wine aroma and/or to decrease the concentration of ... -
Investigating osmotic stress in mixed yeast cultures and its effects on wine composition
(Stellenbosch : Stellenbosch University, 2015-04)ENGLISH ABSTRACT: Grape must gives rise to various stress conditions for the yeast inoculated for alcoholic fermentation. These include hyperosmotic stress due to the high initial sugar concentration and redox imbalances ... -
Investigating the impact of sulphur dioxide on Brettanomyces bruxellensis at a molecular and cellular level
(Stellenbosch : Stellenbosch University, 2012-03)ENGLISH ABSTRACT: The yeast Brettanomyces was isolated from beer in 1904 and associated with wine thereafter. A sporulating form, Dekkera, was discovered later. Brettanomyces bruxellensis produces high levels of volatile ... -
Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation
(Stellenbosch : Stellenbosch University, 2018-12)ENGLISH ABSTRACT: Non-Saccharomyces (NS) starter cultures of species such as Metschnikowia pulcherrima, Torulaspora delbrueckii, Pichia kluyveri and Lachancea thermotolerans, have received attention for their desirable ... -
Die invloed van bemesting en lowerbestuur op die kaliuminhoud en pH van Cabernet sap en wyn
(Stellenbosch : Stellenbosch University, 2002-03)ENGLISH ABSTRACT: In an attempt to reduce the pH of juice and wine, different fertiliser applications and canopy management practices were evaluated in a field trial. Fertiliser treatments consisted of no, CaS04, Ca(OH)2, ... -
Lactobacillus plantarum : amino acid utilization
(Stellenbosch : Stellenbosch University, 2018-03)ENGLISH ABSTRACT: Amino acid metabolism serves as a source of sulphur, carbon and nitrogen for bacteria growing in wine or grape juice. The metabolism of amino acids controls the rate of growth and malic acid degradation ... -
Linking the phenolic potential of grape berries with polyphenol distribution during wine making : a Sauvignon Blanc case study.
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: The focus of this study was the phenolic potentials of grape and wine matrices of Sauvignon Blanc produced in either a high or low light microclimate. Phenolic compounds are important in grapes due to ... -
Manipulating the levels of ethyl acetate and isoamyl acetate formation during the production of wine and brandy
(Stellenbosch : Stellenbosch University, 2002-12)ENGLISH ABSTRACT: The production of wine is a complex process, which involves the conversion of sugar in grape must to ethanol, carbon dioxide and other byproducts. The principal organism in winemaking is yeast, of which ... -
A microbiological solution to visible wine defects : pinking and protein haze formation
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: The wine industry is challenged with visible and nonvisible wine defects, which result in profit losses as consumers reject such wines. The clarity and color of the wine are essential to white wine ... -
Molecular typing of wine yeasts : evaluation of typing techniques and establishment of a database
(Stellenbosch : Stellenbosch University, 2012-03)ENGLISH ABSTRACT: The yeast species, Saccharomyces cerevisiae and S. bayanus are well known for the key role they play during alcoholic fermentation in both wine and beer industries. These yeasts are available in pure ... -
Mss11p mediated regulation of transcription, pseudohyphal differentiation and flocculation in Saccharomyces cerevisiae
(Stellenbosch : Stellenbosch University, 2004-03)ENGLISH ABSTRACT: In all cellular systems the ability to alter eellular programs in response to extracellular cues is essential for survival. This involves the integration of signals triggered by membrane bound receptors ... -
Multispecies interactions in a simplified wine yeast consortium
(Stellenbosch : Stellenbosch University, 2018-03)ENGLISH ABSTRACT: Over the last two decades various studies have evaluated the impact of non-Saccharomyces (NS) yeasts on alcoholic fermentation of wine, the chemical imprint they leave in the wine and how this affects ... -
Network-based contextualisation of LC-MS/MS proteomics data
(Stellenbosch : Stellenbosch University, 2014-12)ENGLISH ABSTRACT: This thesis explores the use of networks as a means to visualise, interpret and mine MS-based proteomics data. A network-based approach was applied to a quantitative, cross-species LCMS/ MS dataset ... -
Optimization of β-glucosidase activy in recombinant Saccharomyces cerevisiae strains
(Stellenbosch : Stellenbosch University, 2007-12)ENGLISH ABSTRACT: Wine is a complex medium. Wine aroma, flavour and colour are important quality factors, but these can be influenced by many factors, such as grape-derived compounds that exist as free volatiles and also ...
