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

Subjects: “…Wine -- Flavor and odor…”
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Metabolomic profiling of non-Saccharomyces yeasts in wine by Whitener, Margaret Elizabeth Beckner

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Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications by Brand, Jeanne

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

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The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates by Lilly, Mariska

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The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine by Prior, Kelly Jade

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Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts by Mbuyane, Lethiwe Lynett

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Investigating the lipid requirements of wine-related non-Saccharomyces yeast by Mbuyane, Lethiwe Lynett

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

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Biochemical characterization and evaluation of the oenological attributes of Lachancea species by Porter, Tristan Jade

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Characterising sensory interactions between volatile phenols and other taint-causing compounds in South African red wines by McKay, Marianne

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A chemometric approach to investigating South African wine behaviour using chemical and sensory markers by Mafata, Mpho

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The effect of exogenous protease on the relative enzyme activity of β-glucosidase in oenological conditions by Swart, Elsa Marita

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Exploring the phenotypic diversity of oenological traits in Kluyveromyces marxianus strains by Erasmus, Barend

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Phenotypic and genetic responses of wine-related yeast to the predacious Saccharomycopsis genus by Smith, Jan Ryno

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Co-expression of aroma liberating enzymes in a wine yeast strain by De Klerk, Daniel

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Chemical, sensory and consumer analysis of cork taint in South African wines by Van Eeden, Petrus Rabe

Subjects: “…Wine -- Flavor and odor -- South Africa…”
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Evaluating the effect of oxygen addition on yeast physiology, population dynamics and wine chemical signature in controlled mixed starter fermentations by Sekhawat, Kirti

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South African de-alcoholised sparkling wines: a study focused on sensory and chemical profiles by Maesela, Lethabo Mologadi

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Oxygen additions during alcoholic fermentation: effects on chemical and sensory composition of red wine by Roodt, Xander

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