Subject

Now showing items 1-2 of 2

Extracellular acid proteases of wine microorganisms : gene identification, activity characterization and impact on wine

Reid, Vernita Jennilee (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 ...
Investigating the impact of sulphur dioxide on Brettanomyces bruxellensis at a molecular and cellular level

Duckitt, Edward (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 ...