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Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts

Mbuyane, Lethiwe Lynett (Stellenbosch : Stellenbosch University, 2017-12)

ENGLISH SUMMARY: Glycerol is the main polyol produced in Saccharomyces cerevisiae not only to counterbalance osmotic pressure but also to adjust redox balance. Incidentally, it may also contribute to the smooth mouthfeel ...
The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine

Prior, Kelly Jade (Stellenbosch : Stellenbosch University, 2017-12)

ENGLISH SUMMARY: Nitrogen is an essential element for yeast growth and metabolism. During winemaking, the uptake of nitrogen sources ensures the completion of alcoholic fermentation while participating in the production ...