Similar Items: Genetic characterisation and breeding of wine yeasts
- Characterisation, evaluation and use of non-Saccharomyces yeast strains isolated from vineyards and must
- Characterization of killer yeasts from wineries and their effect on wine fermentations
- Monitoring the spreading of commercial wine yeasts in the vineyard
- Engineering yeast for the production of optimal levels of volatile phenols in wine
- The production of resveratrol by wine yeast
- The breeding of yeast strains for novel oenological outcomes
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