WINETECH Technical Yearbook 2020

Ndlovu, T., Divol, B. & Bauer, F.F. 2018. Yeast cell wall reduces wine haze formation. Applied and Environmental Microbiology 84(13), e00668-18.

conventional yeasts in wine ageing over lees. Yeast 33, 329-338. Snyman, C. 2019. Impact of the prote- ase-secreting yeast Metschnikowia pul- cherrima IWBT Y1123 on wine properties and response of protease production to nitrogen sources. MSc Thesis, Stellenbosch University.

Hranilovic, A., Gambetta, J.M., Jeffrey, D.W., Grbin, P.R. & Jiranek, V. 2020. Low- er-alcohol wines produced by Metschni- kowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing. Interna- tional Journal of Food Microbiology 329, 108651.

Puškaš, V.S., Miljić, U., Djuran, J.J. & Vučurović, V.M. 2020. The aptitude of commercial yeast strains lowering the ethanol content of wine. Food Science and Nutrition 8, 1489-1498. Belda, I. , Navascués, E. , Marquina, D., Santos, A., Calderón, F. & Benito, S. 2016. Outlining the influence of non-

For more information, contact Evodia Setati at setati@sun.ac.za.

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