Similar Items: Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides
- Channelling metabolic flux away from ethanol production by modification of gene expression under wine fermentation conditions
- Evaluating ethanol yields of wine yeast strains under various fermentative conditions
- Analysis of Saccharomyces cerevisiae deletion mutants displaying a modified carbon flux under wine fermentative conditions
- Industry-wide assessment and characterisation of problem fermentations
- Modifying redox potential and its impact on metabolic fluxes in Saccharomyces cerevisiae
- Optimization and evaluation of heterologous lysozyme production in saccharomyces cerevisiae
Author: Nieuwoudt, Helene
- The evaluation of Fourier transform infrared (FT-IR) spectroscopy for quantitative and qualitative monitoring of alcoholic wine fermentation
- Glycerol and wine
- Exploring consumers’ risk perception in wine retail decision-making : insights for Chenin blanc
- Consumer attitudes and sensory perceptions of wine : a South African cross-cultural study
- The sensory characterisation of old-vine Chenin blanc wine : an exploratory study of the dimensions of quality
- Insights into South African wine consumer behaviour : a mixed methods study