Similar Items: The use of enzymes for increased aroma formation in wine
- Co-expression of aroma liberating enzymes in a wine yeast strain
- Screening and characterisation of wine related enzymes produced by wine associated lactic acid 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
- Ester production by yeast in wine and brandy
- The evaluation of β-glucosidase activity produced by wine-isolated yeasts
- Optimization of β-glucosidase activy in recombinant Saccharomyces cerevisiae strains
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