Similar Items: The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates
- Metabolomic profiling of non-Saccharomyces yeasts in wine
- Ester production by yeast in wine and brandy
- The evaluation of β-glucosidase activity produced by wine-isolated yeasts
- Glycerol and wine
- Investigating the lipid requirements of wine-related non-Saccharomyces yeast
- 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
Author: Pretorius, I. S.
- The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates
- Monitoring the spreading of commercial wine yeasts in the vineyard
- Ester production by yeast in wine and brandy
- Genetic engineering of Saccharomyces cerevisiae for efficient expression and secretion of glucoamylase and a-amylase
- Characterization and evaluation of indigenous Saccharomyces cerevisiae strains isolated from South African vineyards
- Flocculence and pseudohyphal growth in wine yeasts