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Now showing items 1-3 of 3

    • Defining the chemical features of wine perception 

      Fairbairn, Samantha (Stellenbosch : Stellenbosch University, 2018-03)
      ENGLISH ABSTRACT: All wines evoke a product recognition, regardless of quality and cultivar, but what is the origin of this feature? The prevalence of this wine concept suggests that its formation occurs independent of the ...

    • The impact of single amino acids on growth and volatile aroma production by Saccharomyces cerevisiae strains 

      Fairbairn, Samantha; McKinnon, Alexander; Musarurwa, Hannibal T.; Ferreira, Antonio C.; Bauer, Florian (Frontiers Media, 2017)
      Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen ...

    • Stress, fermentation performance and aroma production by yeast 

      Fairbairn, Samantha (Stellenbosch : Stellenbosch University, 2012-03)
      ENGLISH ABSTRACT: Yeast strains contend with numerous stresses during winemaking. An inability to perceive and initiate the physiological changes needed to adapt to stress, has been linked to slow or incomplete (residual ...