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    <link>http://hdl.handle.net/2440/12026</link>
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    <pubDate>Wed, 19 Jun 2013 09:50:32 GMT</pubDate>
    <dc:date>2013-06-19T09:50:32Z</dc:date>
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      <title>Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño</title>
      <link>http://hdl.handle.net/2440/77464</link>
      <description>Title: Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño
Author: Vilanova, Maria; Siebert, Tracey E.; Varela, Cristian A.; Pretorius, Isak Stephanus; Henschke, Paul A.</description>
      <pubDate>Sat, 31 Dec 2011 13:30:00 GMT</pubDate>
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      <dc:date>2011-12-31T13:30:00Z</dc:date>
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      <title>Comparative genomics: a revolutionary tool for wine yeast strain development</title>
      <link>http://hdl.handle.net/2440/77458</link>
      <description>Title: Comparative genomics: a revolutionary tool for wine yeast strain development
Author: Borneman, Anthony Richard; Pretorius, Isak Stephanus; Chambers, Paul J.</description>
      <pubDate>Mon, 31 Dec 2012 13:30:00 GMT</pubDate>
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      <dc:date>2012-12-31T13:30:00Z</dc:date>
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      <title>Flavour-active wine yeasts</title>
      <link>http://hdl.handle.net/2440/77447</link>
      <description>Title: Flavour-active wine yeasts
Author: Cordente, Antonio G.; Curtin, Christopher D.; Varela, Cristian A.; Pretorius, Isak Stephanus
Abstract: The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence wine style. This review explores recent progress towards understanding the range of ‘flavour phenotypes’ that wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as monoterpenoids, will be discussed.</description>
      <pubDate>Sat, 31 Dec 2011 13:30:00 GMT</pubDate>
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      <dc:date>2011-12-31T13:30:00Z</dc:date>
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      <title>Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts</title>
      <link>http://hdl.handle.net/2440/77388</link>
      <description>Title: Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts
Author: Varela, Cristian A.; Kutyna, D. R.; Solomon, Mark R.; Black, C. A.; Borneman, Anthony Richard; Henschke, Penelope Hester; Pretorius, Isak Stephanus; Chambers, Paul J.</description>
      <pubDate>Sat, 31 Dec 2011 13:30:00 GMT</pubDate>
      <guid isPermaLink="false">http://hdl.handle.net/2440/77388</guid>
      <dc:date>2011-12-31T13:30:00Z</dc:date>
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