Similar Items: Metabolomic profiling of non-Saccharomyces yeasts in wine
- The evaluation of β-glucosidase activity produced by wine-isolated yeasts
- Investigating the lipid requirements of wine-related non-Saccharomyces yeast
- The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine
- Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts
- Characterisation of wine yeasts for varietal red wine production by using chemical, sensory and metabolomic tools
- The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates
Author: Du Toit, Maret
- Lactobacillus plantarum : amino acid utilization
- The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation
- The production of volatile phenols by wine microorganisms
- Metabolomic profiling of non-Saccharomyces yeasts in wine
- Evaluation of citrate metabolism in Oenococcus oeni and Lactobacillus plantarum
- Molecular screening of lactic acid bacteria enzymes and their regulation under oenological conditions