Browsing by Issue Date
Now showing items 1-5 of 5
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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 ... -
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 ... -
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 ... -
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 ... -
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 ...
