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Volatile metabolic profiling of SA Chenin blanc fresh and fruity and rich and ripe wine styles : development of analytical methods for flavour compounds (aroma and flavour) and application of chemometrics for resolution of complex analytical measurements
(Stellenbosch : Stellenbosch University, 2012-03)ENGLISH ABSTRACT: The aroma and flavour of wine are important aspects that form the basis for consumers’ organoleptic experience of wine. Therefore, an understanding of the chemical composition of wine aroma is of major ... -
Stress, fermentation performance and aroma production by yeast
(Stellenbosch : Stellenbosch University, 2012-03)ENGLISH ABSTRACT: Yeast strains contend with numerous stresses during winemaking. An inability to perceive and initiate the physiological changes needed to adapt to stress, has been linked to slow or incomplete (residual ... -
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 ... -
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 ... -
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 ...
