Search
Now showing items 1-10 of 12
Significance of Brettanomyces and Dekkera during winemaking : a synoptic review
(SASEV, 2008)
Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus ...
Die genetiese verbetering van wyndruifkultivars en wyngisrasse vir 'n markgerigte wynbedryf : nuwe benaderings tot die oeroue kuns van wynbereiding
(AOSIS OpenJournals, 2003)
The widening gap between wine production and wine consumption, the shift of consumer preferences away from basic commodity
wine to top quality wine, and the gruelling competition brought about by economic globalisation ...
Geographic distribution and evaluation of saccharomyces cerevisiae strains isolated from vineyards in the warmer, Inland Regions of the Western Cape in South Africa
(South African Society for Enology and Viticulture, 2000)
The aim of this study was to examine the geographic distribution of Saccharomyces cerevisiae strains indigenous to 19 sites in the warmer, inland regions of the Western Cape in South Africa. These strains were compared to ...
Geographical distribution of indigenous saccharomyces cerevisiae strains isolated from vineyards in the coastal regions of the Western Cape in South Africa
(South African Society for Enology and Viticulture, 2000)
Notwithstanding numerous studies on the yeast biota of grapes and grape must, the origin of the primary wine yeast Saccharomyces cerevisiae has been rather controversial. One school of thought claims that the primary source ...
Seasonal variation of indigenous saccharomyces cerevisiae strains isolated from vineyards of the Western Cape in South Africa
(South African Society for Enology and Viticulture, 2000)
There is strong support for the use of naturally-occurring Saccharomyces cerevisiae strains that improve the sensory quality of wines and reflect the characteristics of a given region. Contrary to popular belief, S. ...
Flocculation, pseudohyphal development and invasive growth in commercial wine yeast strains
(South African Society for Enology and Viticulture, 1998)
Flocculation of Saccharomyces cerevisiae cells at the end of alcoholic fermentation is an important phenomenon in winemaking, especially in the production of bottle-fermented sparkling wine. Most wine yeast strains do not ...
Yeast biodiversity in vineyards and wineries and its importance to the South African wine industry : a review
(South African Society for Enology and Viticulture, 1999)
The art of winemaking is as old as human civilization and the use of yeast in this complex ecological and biochemical process dates back to ancient times. Traditionally, yeasts associated with grape berries were simply ...
The value of long-chain fatty acid analysis, randomly amplified polymorphic DNA and electrophoretic karyotyping for the characterization of wine yeast strains
(South African Society for Enology and Viticulture, 1998)
Wine yeast strains of Saccharomyces had previously been classified into several different species or varieties. This classification system was based mainly on sugar fermentation and assimilation patterns. Subsequently, ...
Properties of a wine yeast antagonist, saccharomyces cerevisiae T206. a review
(South African Society for Enology and Viticulture, 2002)
Regardless of the type of killer yeast, winemaking may be adversely affected by a single type of killer yeast. In this review we present the properties of a single K2 strain, Saccharomyces cerevisiae T206, which was isolated ...
Glycerol in South African table wines : an assessment of its relationship to wine quality
(South African Society for Enology and Viticulture, 2002)
Glycerol is an important by-product of glycolysis and is quantitatively one of the major components of wine. While the physicochemical and sensory characteristics of pure glycerol are well established, the impact of varying ...