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wine

2018

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Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation

颁布单位：[Stellenbosch University] | 颁布时间：2018 | 实施时间：2018 | 学科分类：[["Non-Saccharomyces, (NS)",, "Wine, yeast, consortium",, "Yeast, interactions, in, wine, fermentation",, "Ecological, interactions, in, wine, fermentation",, "Alcoholic, fermentation",, "Malolactic, fermentation",, "UCTD"]]

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Microclimate and grape ripeness effects on the phenolic composition of grapes and wine (Vitis vinifera L. cv. Shiraz/101-14 Mgt)

颁布单位：[Stellenbosch University] | 颁布时间：2018 | 实施时间：2018 | 学科分类：[["Shiraz, (Wine)",, "Grapes, --, Climatic, factors",, "Wine, and, wine, making, --, Phenology",, "Microclimatology",, "Syrah, (Wine)",, "HPLC",, "High, Performance, Liquid, Chromatography",, "Grapes, --, Biotechnology",, "UCTD"]]

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The impact of UV-light on grapevine berry and wine metabolites.

颁布单位：[Stellenbosch University] | 颁布时间：2018 | 实施时间：2018 | 学科分类：[["Metabolites",, "Viticulture",, "Grapes",, "U-V, light",, "Ultraviolet, radiation",, "Wine, and, wine, making, --, Chemistry",, "Wine, and, wine, making, --, Analysis",, "UCTD"]]

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Factors influencing the colour and phenolic composition of Shiraz wine during winemaking

颁布单位：[Stellenbosch University] | 颁布时间：2018 | 实施时间：2018 | 学科分类：[["Wine, and, wine, making",, "Shiraz, wine",, "Red, wines",, "Phenolic, compounds",, "UCTD"]]

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Evaluating the effect of environmental parameters on the dynamics of the wine yeast consortium

颁布单位：[Stellenbosch University] | 颁布时间：2018 | 实施时间：2018 | 学科分类：[["Wine, yeast, consortium",, "Yeast, interactions, in, wine, fermentation",, "Automated, ribosomal, intergenic, spacer, analysis, (ARISA)",, "Saccharomyces, cerevisiae",, "Ecological, interactions, in, wine, fermentation",, "UCTD"]]

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Consumer sensory perception of South African Chenin blanc wine

颁布单位：[Stellenbosch University] | 颁布时间：2018 | 实施时间：2018 | 学科分类：[["Sensory, characteristics, of, Chenin, blanc, wine",, "Chenin, blanc, --, South, Africa, --, Consumer, behaviour",, "Wine, --, Sensory, perceptions",, "South, African, wine, industry",, "Chenin, blanc, wines, --, Sensory, analysis",, "UCTD"]]

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Coevolution of Saccharomyces cerevisiae and Lactobacillus plantarum : engineering interspecies cooperation

颁布单位：[Stellenbosch University] | 颁布时间：2018 | 实施时间：2018 | 学科分类：[["Saccharomyces, cerevisiae",, "Lactobacillus, plantarum",, "Microbial, interactions, in, wine, making",, "UCTD"]]

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Multispecies interactions in a simplified wine yeast consortium

颁布单位：[Stellenbosch University] | 颁布时间：2018 | 实施时间：2018 | 学科分类：[["Wine, and, wine, making",, "Non-Saccharomyces, yeast",, "Wine, quality",, "Alcoholic, fermentation",, "Saccharomyces, cerevisiae",, "UCTD"]]

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Genome and transcriptome sequencing of vitis viniferacv pinotage

颁布单位：[Stellenbosch University] | 颁布时间：2018 | 实施时间：2018 | 学科分类：[["Wine, and, wine, making, --, South, Africa",, "Grapevines, (Vitis, vinifera), --, Genetics",, "Genome, editing",, "Pinotage/Pinot, noir, variant, density",, "UCTD"]]

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Consumer attitudes and sensory perceptions of wine : a South African cross-cultural study

颁布单位：[Stellenbosch University] | 颁布时间：2018 | 实施时间：2018 | 学科分类：[["Wine, and, wine, making, --, South, Africa",, "Wine, consumer, attitudes, --, South, Africa",, "Wine, industry, --, South, Africa",, "UCTD"]]

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