Work

Biochemical characterization and evaluation of the oenological attributes of Lachancea species

Year: 2017

Type: dissertation

Abstract: To determine the fermentation attributes of selected strains of L. thermotolerans, L. lanzarotensis and L. fermentati in monoculture and co-culture sequential fermentations with S. cerevisiae in both synthetic and real grape must 4. To evaluate the β-glucosidase activity, as well as the cellular location thereof, during monoculture and co-culture sequential fermentations with S. cerevisiae in both synthetic and real grape must 1.

Source: SUNScholar (Stellenbosch University)

Author: Tristan Jade Porter

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2794619939

Cites: 120

Cited by: 1

Related to: 10