Similar Items: The evaluation of bacteriocins and enzymes for biopreservation of wine
- Screening, isolation and characterisation of antimicrobial/antifungal peptides produced by lactic acid bacteria isolated from wine
- Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB
- The use of enzymes for increased aroma formation in wine
- Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria
- Investigation of bacteriocins from lactic acid bacteria and their impact in winemaking
- Co-expression of aroma liberating enzymes in a wine yeast strain
Author: Du Toit, M.
- Investigating the role of Brettanomyces and Dekkera during winemaking
- Manipulating the levels of ethyl acetate and isoamyl acetate formation during the production of wine and brandy
- The evaluation of malolactic fermentation starter cultures under South African winemaking conditions
- The evaluation of lysozyme under winemaking conditions
- Isolation and characterisation of the antimicrobial peptides produced by acetic acid bacteria
- Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria