Kinetic modelling of wine fermentations : why does yeast prefer glucose to fructose

Kinetic modelling of wine fermentations : why does yeast prefer glucose to fructose

Thesis (MSc)--Stellenbosch University, 2013. === ENGLISH ABSTRACT: In the present-day competitive global market, wine industries are constantly aiming to improve the wine-making process,including the role of yeast. The most commonly used wine yeast is Saccharomyces cerevisiae, which is able to pr...

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Bibliographic Details
Main Author: Mocke, Leanie
Other Authors: Snoep, J. L.
Format: Others
Published: Stellenbosch : Stellenbosch University 2013
Subjects:
Wine fermentation
Yeast hexokinase
Wine and wine making > Microbiology
Glucokinase
Dissertations > Biochemistry
Theses > Biochemistry
Biochemistry
Online Access:http://hdl.handle.net/10019.1/80316

Internet

http://hdl.handle.net/10019.1/80316

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