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Now showing items 1-7 of 7
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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 ... -
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 ... -
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 ...
