Similar Items: The development of polysaccharide degrading wine yeast strains
- Succinic acid production by wine yeasts
- Factors influencing the fermentation performance of commercial wine yeasts
- The effect of exogenous protease on the relative enzyme activity of β-glucosidase in oenological conditions
- The evaluation of Fourier transform infrared spectroscopy (FT-IR) for the determination of total phenolics and total anthocyanins concentrations of grapes
- The production of volatile phenols by wine microorganisms
- The influence of commercial tannin additions on wine composition and quality
Author: Van Rensburg, P.
- Discriminating wine yeast strains and their fermented wines : an integrated approach
- The development of polysaccharide degrading wine yeast strains
- Characterization and evaluation of glucose oxidase activity in recombinant Saccharomyces cerevisiae strains
- The evaluation of β-glucosidase activity produced by wine-isolated yeasts
- Characterisation and improvement of whiskey yeast
- Succinic acid production by wine yeasts