Browsing Masters Degrees (Viticulture and Oenology) by Title
Now showing items 125-144 of 175
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Nitrogen utilisation of selected non-Saccharomyces yeasts and the impact on volatile compound production
(Stellenbosch : Stellenbosch University, 2015-12)ENGLISH ABSTRACT: During fermentation, nitrogenous compounds serve as nutrients for the yeasts, which enable their growth, functioning and maintenance of the yeasts cells. From a winemaking perspective, a certain amount ... -
Nutritional requirements and survival of the red wine spoilage yeast Brettanomyces bruxellensis
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Brettanomyces bruxellensis is a red wine spoilage yeast that plagues the wine industry. It facilitates the formation of compounds such as volatile phenols, which impart negative aromas in red wines. Its ... -
Nutritional status of geologically different vineyards in Helderberg
(Stellenbosch : University of Stellenbosch, 2009-12)ENGLISH ABSTRACT: Little scientific information regarding the effect of different geological parent materials on grapevine performance is currently available in South Africa. This aspect is of special significance for ... -
Oenological evaluation of Chenin Blanc wines elaborated from different trellising systems
(Stellenbosch : Stellenbosch University, 2019-12)ENGLISH ABSTRACT: Grape composition plays a significant role in defining wine style and typicality; and there are ways in which grape composition can be altered or modified. Among these ways are viticultural practices which ... -
'n Ondersoek na die aard, omvang en beheer van voëlskade by druiwe van verskillende wyndruifkultivars in die streek Stellenbosch-Simonsberg
(Stellenbosch : Stellenbosch University, 1981-12)ENGLISH ABSTRACT: No abstract available -
n Ondersoek van Suid-Afrikaanse wyne ten opsigte van sekere troebelinge wat in hulle voorkom en die uitwerking van middels wat gebruik word om hulle kondisie te verbeter
(Stellenbosch : Stellenbosch University, 1952-06)No Abstract Available -
Die ontstaan en voorkoms van gliserien by die gisting van druiwemos
(Stellenbosch : Stellenbosch University, 1955)No Abstract Available -
Die oorproduksie van wyn in Suid-Afrika
(Stellenbosch : Stellenbosch University, 1932-10)VOORWOORD: Die doel van hierdie verhandleing is in die eerste plek om daarop te wys dat in Suid-Afrika meer wyn geproduseer word as wat tans van die hand gesit kan word teen 'n prys wat die produsente genoegsaam sal vergoed. ... -
Optimising productivity and grape composition (grapevine potential) for a specific wine production goal: adaptation of grapevine reproductive/vegetative balance in modified training systems
(Stellenbosch : Stellenbosch University, 2020-12)ENGLISH ABSTRACT: Provided the current economic context in South Africa, grape producers are being forced to think outside the box and explore and employ new approaches in order to optimize productivity in a sustainable ... -
Optimising productivity in vineyards and potential effects on grape and wine composition for a specific production goal
(Stellenbosch : Stellenbosch University, 2015-12)ENGLISH ABSTRACT: In this study three trellis/training systems (double split cordon gable, vertical shoot positioning and sprawling systems) located in a Vitis vinifera cv. Shiraz vineyard in Stellenbosch were investigated ... -
Optimization and evaluation of heterologous lysozyme production in saccharomyces cerevisiae
(Stellenbosch : University of Stellenbosch, 2011-03)ENGLISH ABSTRACT: Hen egg white lysozyme (HEWL; muramidase; EC 3:2:1:17) is an enzyme present in high concentrations in chicken (Gallus gallus) egg whites. It hydrolyses the link between N-acetylmuramic acid and ... -
Over-expression and analysis of two Vitis vinifera carotenoid biosynthetic genes in transgenic Arabidopsis
(Stellenbosch : University of Stellenbosch, 2006-03)Plants have evolved photosynthetic systems to efficiently harvest sunlight energy for the production of carbohydrates, but these systems also are extremely susceptible to an excess of light. To combat the potential ... -
Overexpression and evaluation of an antimicrobial peptide from Heuchera sanguinea (Hs-AFP1) for inhibition of fungal pathogens in transgenic tabacco
(Stellenbosch : Stellenbosch University, 2002-04)ENGLISH ABSTRACT: Seed germination is the most vulnerable time in a plant's life cycle, since the thick protective seed coat ruptures and the moist and humid soil environment not only favours seed germination, but also ... -
Oxygen and sulphur dioxide additions to Sauvignon blanc : effect on must and wine composition
(Stellenbosch : University of Stellenbosch, 2011-03)ENGLISH ABSTRACT: Sauvignon blanc wines have become increasingly popular in South Africa as it is a cultivar that can be easily manipulated in the vineyard and cellar to produce a range of wine styles. These wines are ... -
Phenolic extraction of South African red wines
(Stellenbosch : Stellenbosch University, 2019-12)ENGLISH ABSTRACT: Phenolic compounds are well known for their crucial role in red wine quality parameters such as colour, flavour and mouthfeel attributes. Knowledge about phenolic extraction during fermentation and possible ... -
Plant defence genes expressed in tobacco and yeast
(Stellenbosch : University of StellenboschUniversity of Stellenbosch, 2002-03)Pathogen devastation of food products has been the topic of extensive research efforts worldwide. Fungal infections are foremost amongst these pests, contributing not only to losses in product yield, but also significantly ... -
Polycyclic Aromatic Hydrocarbons: potential sources from the vineyard and analysis in wine
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: The South African wine industry plays an important role in the economy, contributing R36.1 billion gross domestic product (GDP) to the regional economy and employing 300 000 people both directly and ... -
The production of volatile phenols by wine microorganisms
(Stellenbosch : Stellenbosch University, 2008-12)The production of good quality wine is essential to ensure competitiveness on an international level. Wine quality is usually evaluated for the visual, olfactory and taste characteristics of that specific wine. The winemaking ... -
Prys- en produksiebeheer in die wynbou van Suid-Afrika
(Stellenbosch : Stellenbosch University, 1944-06)INLEIDING: Gedurende die afgelope twee dekades, terwyl die wereld die ekonomiese terugslag van die Eerste Wereld-Oorlog in sy volle felheid beleef het, het prysbeheer in verskeie lande meer en meer op die voorgrond getree. ... -
The role of carnitine acetyltransferases in the metabolism of Saccharomyces cerevisiae
(Stellenbosch : Stellenbosch University, 2003-03)ENGLISH ABSTRACT: L-carnitine is a compound with a long history in biochemistry. It plays an important role in mammals, where many functions have been attributed to it. Those functions include the p-oxidation of long-chain ...
