Solid-state fermentation of whole sugarcane and paper sludge for first- and second-generation ethanol production by Van Dyk, Janke

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The evaluation of Fourier transform infrared (FT-IR) spectroscopy for quantitative and qualitative monitoring of alcoholic wine fermentation by Magerman, Cynthia M

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Effect of yeasts and oenological parameters on acetaldehyde production during alcoholic fermentation of South African grape musts by October, Francois Marc

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The effect of honeybush (Cyclopia subternata) extract in dry-cured and fermented warthog salami with reduced added nitrate by Smit, Paula

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The effect of maize vitreousness and a starch binder on in vitro fermentation parameters and starch digestibility in dairy cows by Van Zyl, Johan Hendrik Combrink

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

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

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

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Enhanced bioethanol fermentation from mixed xylose and glucose using free and immobilized cultures: mathematical model and experimental observation by Ghods, Nosaibeh Nosrati

“…The following components were carried out in this project to improve the kinetic model and to find accurate kinetic data in the selected process of the two stage sequential fermentation. …”
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Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides by Brandt, Bianca Anina

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Deletion analysis of the Ure2p in Saccharomyces cerevisiae and effect of NCR on the production of ethyl carbamate during wine fermentations by Erasmus, Daniel J.

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Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference by Malherbe, Sulette

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Techno-economic study for sugarcane basse to liquid biofuels in South Africa: a comparison between biological and thermological process routes by University of Stellenbosch. Faculty of Engineering. Centre for Renewable and Sustainable Energy Studies, Liebbrand, N. H., Knoetze, J. H., Gorgens, J.

“…This was followed by enzymatic hydrolysis and separate co-fermentation. Pyrolysis data for production of bio-oil via fast and vacuum pyrolysis was also collected. …”
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