• Effect of non-Saccharomyces yeasts and lactic acid bacteria interactions on wine flavour. 

      Du Plessis, Heinrich Wilbur (Stellenbosch : Stellenbosch University, 2018-03)
      ENGLISH ABSTRACT: Wine aroma and flavour are important indicators of quality and are primarily determined by the secondary metabolites of the grape, by the yeast that conducts the primary fermentation and also the lactic ...
    • Maltotriose transport in yeast 

      Smit, Annel (Stellenbosch : Stellenbosch University, 2007-12)
      ENGLISH ABSTRACT: The conversion of sugar into ethanol and carbon dioxide is a process that has been intertwined with human culture and long as civilized man has existed. This fermentation process has been dominated by ...
    • Metabolomic profiling of non-Saccharomyces yeasts in wine 

      Whitener, Margaret Elizabeth Beckner (Stellenbosch : Stellenbosch University, 2016-03)
      ENGLISH ABSTRACT: Recent trends in wine making have led to the commercial production and use of non- Saccharomyces yeasts in wine making. Very little is understood however about how the use of these yeasts affects the ...