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The deletion and overexpression of two esterase genes, IAH1 and TIP1, in Saccharomyces cerevisiae to determine their effects on the aroma and flavour of wine and brandy
(Stellenbosch : Stellenbosch University, 2002-12)ENGLISH ABSTRACT: No single chemical constituent can be accredited with giving wine and brandy their overall aroma and flavour. The aroma and flavour of wine and brandy are rather attributed to a number of chemical ... -
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 ...
