Similar Items: Ester production by yeast in wine and brandy
- 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
- The influence of base wine composition and wood maturation on the quality of South African brandy
- The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates
- Breeding of wine yeasts with improved brandy aroma
- The use of enzymes for increased aroma formation in wine
- A study of terpenes and undesirable flavour compounds in grapes and wine and the application of 13C nuclear magnetic resonance spectroscopy in wine analysis
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