Author: Setati, Mathabatha Evodia
Similar Items: Biochemical characterization and evaluation of the oenological attributes of Lachancea species
- 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
- Evaluating the effect of oxygen addition on yeast physiology, population dynamics and wine chemical signature in controlled mixed starter fermentations
- The breeding of yeast strains for novel oenological outcomes
- Optimization of β-glucosidase activy in recombinant Saccharomyces cerevisiae strains
- The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates