Now showing items 1-3 of 3
Metabolomic profiling of non-Saccharomyces yeasts in wine
(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 ...
Evaluating the effect of oxygen addition on yeast physiology, population dynamics and wine chemical signature in controlled mixed starter fermentations
(Stellenbosch : Stellenbosch University, 2017-12)
ENGLISH SUMMARY: The use of commercial starter cultures of non-Saccharomyces yeast, usually together with Saccharomyces cerevisiae, has become a trend in the global wine industry in the past decade. Depending on the ...
Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications
(Stellenbosch : Stellenbosch University, 2019-04)
ENGLISH ABSTRACT: Descriptive sensory analysis techniques are widely used and trusted methodologies. Due to time and cost constraints, the demand for cost-effective methods for profiling is growing rapidly in food and ...