Now showing items 1-2 of 2
Strategies for the control of malolactic fermentation : characterisation of Pediocin PD-1 and the gene for the malolactic enzyme from Pediococcus damnosus NCFB 1832
(Stellenbosch : Stellenbosch University, 2004-12)
ENGLISH ABSTRACT: Malolactic fermentation (MLF) is conducted by lactic acid bacteria (LAB) and entails the decarboxylation of L-malate to L-Iactate through a reaction catalysed by the malolactic enzyme (MLE). The ...
Effect of non-Saccharomyces yeasts and lactic acid bacteria interactions on wine flavour.
(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 ...