Evaluating the effect of environmental parameters on the dynamics of the wine yeast consortium by Bagheri, Bahareh

Subjects: “…Yeast interactions in wine fermentation…”
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The evaluation of malolactic fermentation starter cultures under South African winemaking conditions by Van der Merwe, Hanneli

Subjects: “…Fermentation…”
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Fructophilic yeasts to cure stuck fermentations in alcoholic beverages by Sutterlin, Klaus A. (Klaus Alfred)

Subjects: “…Stuck fermentation…”
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Molecular characterization and population dynamics of lactic acid bacteria during the fermentation of sorghum

Subjects: “…Fermentation of sorghum…”
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Evaluation of citrate metabolism in Oenococcus oeni and Lactobacillus plantarum by Pretorius, Natasha

Subjects: “…Malolactic fermentation…”
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Expression of novel amylases in Saccharomyces cerevisiae for the efficient conversion of raw starch to bioethanol by Cripwell, Rosemary Anne

Subjects: “…Fermentation…”
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Triticale grain fermentation for production of bio ethanol and animal feed by Du Toit, Lorinda

Subjects: “…Fermentation…”
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Optimization of fermentation processes for the production of indigenous fruit wines (Marula) by Fundira, Margaret

Subjects: “…Fermentation…”
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Characterisation and improvement of whiskey yeast by La Grange-Nel, Karin

Subjects: “…Fermentation…”
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Engineering pathways for malate degradation in Saccharomyces cerevisiae by Volschenk, Heinrich

Subjects: “…Fermentation…”
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Genetic engineering of Saccharomyces cerevisiae for polysaccharide degradation by Petersen, Shaunita Hellouise,1971-

Subjects: “…Fermentation…”
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Bydrae tot die kennis omtrent die fisiologie, morfologie en sistematiek van die Apiculatus giste by Niehaus, Chas. J. G.

Subjects: “…Fermentation…”
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n Vergelykende studie van geselekteerde wyngiste ten opsigte van wyngehalte en -samestelling by Zeeman, W

Subjects: “…Fermentation…”
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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: “…Fermentation -- Oak products…”
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Nitrogen utilisation of selected non-Saccharomyces yeasts and the impact on volatile compound production by De Koker, Simone

Subjects: “…Alcoholic fermentation…”
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Molecular screening of lactic acid bacteria enzymes and their regulation under oenological conditions by Mtshali, Phillip Senzo

Subjects: “…Wine -- Fermentation…”
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