Subject
Now showing items 1-2 of 2
-
The evaluation of malolactic fermentation starter cultures under South African winemaking conditions
(Stellenbosch : Stellenbosch University, 2008-03)ENGLISH ABSTRACT: With ever increasing pressure on wine producers to lower the financial costs involved in winemaking to be able to compete in the market, all while maintaining a high level of wine quality, the focus on ... -
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 ...
