Search
Now showing items 1-10 of 141
The evaluation of bacteriocins and enzymes for biopreservation of wine
(Stellenbosch : Stellenbosch University, 2002-03)
ENGLISH ABSTRACT: The winemaking process involves a number of microorganisms, each with its own role.
Yeasts are responsible for the alcoholic fermentation, the lactic acid bacteria (LAB) are
Gram-positive bacteria ...
The deletion and overexpression of two esterase genes, IAH1 and TIP1, in Saccharomyces cerevisiae to determine their effects on the aroma and flavour of wine and brandy
(Stellenbosch : Stellenbosch University, 2002-12)
ENGLISH ABSTRACT: No single chemical constituent can be accredited with giving wine and brandy their
overall aroma and flavour. The aroma and flavour of wine and brandy are rather
attributed to a number of chemical ...
Die invloed van bemesting en lowerbestuur op die kaliuminhoud en pH van Cabernet sap en wyn
(Stellenbosch : Stellenbosch University, 2002-03)
ENGLISH ABSTRACT: In an attempt to reduce the pH of juice and wine, different fertiliser applications and canopy
management practices were evaluated in a field trial. Fertiliser treatments consisted of no,
CaS04, Ca(OH)2, ...
Manipulating the levels of ethyl acetate and isoamyl acetate formation during the production of wine and brandy
(Stellenbosch : Stellenbosch University, 2002-12)
ENGLISH ABSTRACT: The production of wine is a complex process, which involves the conversion of sugar in
grape must to ethanol, carbon dioxide and other byproducts. The principal organism in
winemaking is yeast, of which ...
Evaluating the effect of different winemaking techniques on ethanol production
(Stellenbosch : Stellenbosch University, 2008-12)
Over the years, different techniques have been used to legally reduce the ethanol content of
wines. Several physical processes are available for producing wines with less alcohol. Despite
their efficacy, these treatments ...
Influence of winemaking practices on the characteristics of winery wastewater and water usage of wineries
(South African Society for Enology and Viticulture, 2014)
The winemaking industry produces large volumes of wastewater that pose an environmental threat if
not treated correctly. The increasing numbers of wineries and the demand for wine around the world
are adding to the growing ...
Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries
(Stellenbosch : Stellenbosch University, 1969-12)
ENGLISH ABSTRACT: no abstract available
Grape and wine quality of V. vinifera L. cv. Cabernet Sauvignon/99R in response to irrigation using winery wastewater
(Stellenbosch : Stellenbosch University, 2012-12)
ENGLISH ABSTRACT: Grapevine performance and wine quality are influenced by various factors, two of the most important being the availability and quality of irrigation water. In relatively dry countries such as South Africa ...
Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines
(Stellenbosch : Stellenbosch University, 2012-12)
ENGLISH ABSTRACT: Chenin blanc wine is of economic importance to South Africa and a range of diverse dry and semi-dry wines are locally produced in this genre. Currently, the use of three distinctly different style names, ...
Biological deacidification of musts induced by yeasts or malolactic bacteria and the effect on wine quality
(South African Society for Enology and Viticulture, 1987)
This study investigated the possible use of Schizosaccharomyces pombe and Schizosaccharomyces malidevorans for deacidification of red wines during alcoholic fermentation, in comparison with existing deacidification practices ...