Similar Items: 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 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
- Factors influencing the style of brandy
- The use of enzymes for increased aroma formation in wine
- Breeding of wine yeasts with improved brandy aroma
Author: Du Toit, M.
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