Now showing items 11-14 of 14
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 ...
Organic acid metabolism in Saccharomyces cerevisiae : genetic and metabolic regulation
(Stellenbosch : Stellenbosch University, 2016-03)
ENGLISH ABSTRACT: Organic acids are major contributors to the organoleptic properties of wine. Each acid indeed contributes to the overall acidity of the product, which is an essential feature of wine quality. In addition, ...
Genetic investigation and characterization of killer toxins secreted by non-Saccharomyces yeasts
(Stellenbosch : Stellenbosch University, 2015-04)
ENGLISH ABSTRACT: In the current study, two isolates showing killer activity against several wine yeast species in a previous study were identified to strain level and found to belong to the yeast species Candida pyralidae. ...
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 ...