The transformation of wine yeasts with glucanase, xylanase and pectinase genes for improved clarification and filterability of wine

The transformation of wine yeasts with glucanase, xylanase and pectinase genes for improved clarification and filterability of wine

Thesis (MScAgric) -- Stellenbosch University, 2003. === ENGLISH ABSTRACT: Cellulose is by far the most abundant carbohydrate available from plant biomass. These biopolymers are therefore an important renewable source of food, fuels and chemicals. Cellulose is embedded in a matrix of hemicellulose...

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Bibliographic Details
Main Author: Strauss, Marlene
Other Authors: Pretorius, I. S.
Format: Others
Language:en_ZA
Published: Stellenbosch : Stellenbosch University 2012
Subjects:
Wine and wine making
Yeast > Genetics
Cellulase
Xylanases
Polygalacturonase
Polysaccharides
Online Access:http://hdl.handle.net/10019.1/53688

Internet

http://hdl.handle.net/10019.1/53688

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