Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Justin Wallace Hoff"'
Autor:
Marieta Van der Rijst, Lucky Mokwena, N.P. Jolly, Justin Wallace Hoff, Heinrich W. du Plessis
Publikováno v:
Fermentation, Vol 7, Iss 240, p 240 (2021)
Fermentation
Volume 7
Issue 4
Pages: 240
Fermentation
Volume 7
Issue 4
Pages: 240
Grapes exposed to smoke can result in wines that have unacceptable high levels of volatile phenols. High volatile phenols levels have a negative impact on wine quality. This study aimed to determine the levels of volatile phenols in wines produced fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9389d804abd08de0cd3f5363cbd2d121
https://www.mdpi.com/2311-5637/7/4/240
https://www.mdpi.com/2311-5637/7/4/240
Autor:
M. Mewa Ngongang, Seteno Karabo Obed Ntwampe, Ucrecia F. Hutchinson, Justin Wallace Hoff, Boredi Silas Chidi, N.P. Jolly
Publikováno v:
Journal of Food Science. 84:572-579
Balsamic-styled vinegar is a nutraceutical product obtained from a two-stage fermentation process of grape must. However, little is known about how fermentation conditions affect growth kinetics, bio-product development, population dynamics and the f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6f07d3f1df2bad8ecf8021b761ecc66
https://doi.org/10.1111/1750-3841.14429
https://doi.org/10.1111/1750-3841.14429
Publikováno v:
South African Journal of Enology and Viticulture, Volume: 42, Issue: 1, Pages: 56-66, Published: 2021
Non-Saccharomyces yeasts are known for their low fermentation rate in comparison to Saccharomyces cerevisiae. In this study, non-Saccharomyces yeasts were inoculated into Chenin blanc grape must and fermented under aerobic and anaerobic conditions. S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ce43709a5b12040f9ea12480c0569af
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S2224-79042021000100007&lng=en&tlng=en
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S2224-79042021000100007&lng=en&tlng=en
Autor:
Maret du Toit, Heinrich W. du Plessis, Marieta Van der Rijst, Helene Nieuwoudt, Justin Wallace Hoff, N.P. Jolly
Publikováno v:
Fermentation, Vol 5, Iss 3, p 64 (2019)
Fermentation; Volume 5; Issue 3; Pages: 64
Fermentation; Volume 5; Issue 3; Pages: 64
Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, the interaction between H. u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7ed90c98e49c3ada5e060351c8a1dd6
https://www.mdpi.com/2311-5637/5/3/64
https://www.mdpi.com/2311-5637/5/3/64
Publikováno v:
South African Journal of Enology and Viticulture, Volume: 38, Issue: 1, Pages: 46-63, Published: 2017
Although Saccharomyces cerevisiae is the yeast species predominantly used for alcoholic fermentation, non-Saccharomyces yeast species are also important because they produce secondary metabolites that can contribute to the final flavour and taste of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b061ffcf31b20a1b06b80194ad504d1c
https://doi.org/10.21548/38-1-819
https://doi.org/10.21548/38-1-819
Publikováno v:
World journal of microbiologybiotechnology. 33(7)
The current study is the first one to demonstrate the wine fermentation potential of members of several species of the genus Kazachstania including strains derived from grape must. The fermentation characteristics were evaluated in synthetic grape ju
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd1169cb1c9ebc1100554f64496a478b
https://pubmed.ncbi.nlm.nih.gov/28585169
https://pubmed.ncbi.nlm.nih.gov/28585169
Publikováno v:
Folia microbiologica. 63(2)
Natural Saccharomyces cerevisiae isolates from vineyards in the Western Cape, South Africa were evaluated for ethanol production in industrial conditions associated with the production of second-generation biofuels. The strains displayed high phenoty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a979f05707acefe4193257af0061ff5c
https://pubmed.ncbi.nlm.nih.gov/28887734
https://pubmed.ncbi.nlm.nih.gov/28887734