Subject

Now showing items 1-2 of 2

Evaluating the impact of yeast co-inoculation on individual yeast metabolism and wine composition

Mains, Arlene Olive (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 ...
Interaction of multiple yeast species during fermentation

Luyt, Natasha Alethea (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 ...