Metabolomic profiling of non-Saccharomyces yeasts in wine by Whitener, Margaret Elizabeth Beckner

Subjects: “…Wine and wine making…”
Get full text

Performance measurement framework for the South African wine supply chain: an investigation of packaged products in the local market by Jooste, Corneli

Subjects: “…Wine and wine making -- South Africa…”
Get full text

Organic acid metabolism in Saccharomyces cerevisiae : genetic and metabolic regulation by Chidi, Boredi Silas

Subjects: “…Wine and wine making -- Environmental factors…”
Get full text

Investigating the impact of sulphur dioxide on Brettanomyces bruxellensis at a molecular and cellular level by Duckitt, Edward

Subjects: “…Wine and wine making…”
Get full text

The colour and phenolic content of Robertson Red grape cultivars : distribution, correlation with wines and analyses by Van der Merwe, Hanneli

Subjects: “…Wine and wine making -- Distribution…”
Get full text
Get full text

Analysis of Saccharomyces cerevisiae deletion mutants displaying a modified carbon flux under wine fermentative conditions by Madlanga, Ncedile Hamilton

Subjects: “…Wine and wine making…”
Get full text

The influence of different barrels and oak derived products on the colour evolution and quality of red wines by Fourie, Benjamin A.

Subjects: “…Wine and wine making…”
Get full text

Manipulating the levels of ethyl acetate and isoamyl acetate formation during the production of wine and brandy by Bayly, Jennifer Carr,1977-

Subjects: “…Wine and wine making…”
Get full text

Optimization of β-glucosidase activy in recombinant Saccharomyces cerevisiae strains by Ranwedzi, Ntanganedzeni

Subjects: “…Wine and wine making -- Microbiology…”
Get full text

Investigating the secretome of non-Saccharomyces yeast in model wine by Mostert, Talitha Tanya

Subjects: “…Wine and wine making -- Quality…”
Get full text

Channelling metabolic flux away from ethanol production by modification of gene expression under wine fermentation conditions by Heyns, Eva Hutton

Subjects: “…Wine and wine making -- Ethanol production…”
Get full text

A case study of source-sink relationships using shoot girdling and berry classification (Vitis vinifera L. cv. Cabernet Sauvignon) by Joubert, Chandre

Subjects: “…Wine and wine making -- Source-sink relationships…”
Get full text

Characterization of Chenin Blanc wines produced by natural fermentation and skin contact : focus on application of rapid sensory profiling methods by Weightman, Jayne

Subjects: “…Wine and wine making -- Techniques…”
Get full text

Die invloed van wynbereidingspraktyke en fenoliese verbindings op die bitterheid van wit tafelwyne by Ellis, Loftie Petrus

Subjects: “…Wine and wine making…”
Get full text

Faktore wat die vorming van die Pinotage-gistingsgeur beinvloed by Joubert, W. A. (Willem Adolph)

Subjects: “…Wine and wine making…”
Get full text

Fruit and wine composition in relation to processing and product quality by Singleton, Vernon L.

Subjects: “…Wine and wine making…”
Get full text

Optimization of fermentation processes for the production of indigenous fruit wines (Marula) by Fundira, Margaret

Subjects: “…Wine and wine making -- Microbiology…”
Get full text

The evaluation of β-glucosidase activity produced by wine-isolated yeasts by Potgieter, Nydia, 1977-

Subjects: “…Wine and wine making -- Microbiology…”
Get full text

The use of different oak products during the fermentation and ageing of Chenin Blanc : sensory properties, perceived quality, and consumer preference by Botha, Anri

Subjects: “…Wine and wine making…”
Get full text

Die aanwending van distillasieprodukte by die gisting van mos by Zeeman, A. S. (Adriaan Siebrits)

Subjects: “…Wine and wine making…”
Get full text