Evaluation of film, jacket and internal cooling during fermentation of grape juice by Steenkamp, Zaldeus Johannes

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Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality by Bergh, Alexandra Jane

Subjects: “…Honeybush tea -- Sensory evaluation…”
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The evaluation of malolactic fermentation starter cultures under South African winemaking conditions by Van der Merwe, Hanneli

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Evaluating ethanol yields of wine yeast strains under various fermentative conditions by Morgenroth, Olaf

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Evaluation of malted barley with different degrees of fermentability using the Rapid Visco Analyser (RVA) by Visser, Magdalena Johanna

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Evaluation of three heterologous xylose isomerase genes for the fermentation of plant biomass to bioethanol in Saccharomyces cerevisiae by Robinson, Evan J

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Evaluation of nutritive value, in vitro fermentation, and antimethanogenic potential of native South African macroalgae species

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Evaluating the vitamin requirements of wine-related yeasts and the resultant impact on population dynamics and fermentation kinetics by Julies, Jerobiam Marvin

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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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Evaluation of citrate metabolism in Oenococcus oeni and Lactobacillus plantarum by Pretorius, Natasha

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

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Expression of mannanases in fermentative yeasts. by Fouche, Nicolette

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Comparative analysis of fermentative yeasts during spontaneous fermentation of grapes from different management systems by Bagheri, Bahareh

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Natural white wine alcoholic fermentation: a focus on progression trajectories and sensory outcomes by Kruger, Marinda

Subjects: “…Natural fermentation…”
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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

Subjects: “…Malolactic fermentation…”
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Lactic acid bacteria in South African indigenous fermented milks and the evaluation of selected strains for application in the manufacturing of cultured milk

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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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Studies of traditional cheese and fermented milks by Robinson, R. K. (Richard Kenneth)

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Evaluation of different process designs for biobutanol production from sugarcane molasses by Van der Merwe, Abraham Blignault

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