Author: De Klerk, Daniel
Author: De Klerk, Jean-Louis
Similar Items: The development of polysaccharide degrading wine yeast strains
- Succinic acid production by wine yeasts
- Factors influencing the fermentation performance of commercial wine yeasts
- The effect of exogenous protease on the relative enzyme activity of β-glucosidase in oenological conditions
- The evaluation of Fourier transform infrared spectroscopy (FT-IR) for the determination of total phenolics and total anthocyanins concentrations of grapes
- The production of volatile phenols by wine microorganisms
- The influence of commercial tannin additions on wine composition and quality
Similar Items: Co-expression of aroma liberating enzymes in a wine yeast strain
- The use of enzymes for increased aroma formation in wine
- The evaluation of β-glucosidase activity produced by wine-isolated yeasts
- Optimization of β-glucosidase activy in recombinant Saccharomyces cerevisiae strains
- Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria
- Metabolomic profiling of non-Saccharomyces yeasts in wine
- Breeding of wine yeasts with improved brandy aroma