Author: Stellenbosch University. Faculty of . Dept. of
Similar Items: A study of terpenes and undesirable flavour compounds in grapes and wine and the application of 13C nuclear magnetic resonance spectroscopy in wine analysis
- The deletion and overexpression of two esterase genes, IAH1 and TIP1, in Saccharomyces cerevisiae to determine their effects on the aroma and flavour of wine and brandy
- The evaluation of β-glucosidase activity produced by wine-isolated yeasts
- Metabolomic profiling of non-Saccharomyces yeasts in wine
- Flavour components of whiskey
- The use of enzymes for increased aroma formation in wine
- Ester production by yeast in wine and brandy