Antonie van Leeuwenhoek

, Volume 25, Issue 1, pp 145–151 | Cite as

The wine yeasts of the Cape

Part II.—The occurrence ofBrettanomyces intermedius andBrettanomyces schanderlii in South African table wines
  • J. P. van der Walt
  • Amelia E. Van Kerken
Article
Received:

Keywords

Trehalose Wine Yeast Potassium Gluconate Durham Tube Apple Wine 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, log in to check access.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Barret, A., Bidan, P. andAndré, L. 1955. C. R. Acad. Agric.41, 426.Google Scholar
  2. Custers, M. Th. J. 1940. Onderzoekingen over het gistgeslachtBrettanomyces. Thesis, Delft.Google Scholar
  3. Krumbholz, G. andTauschanoff, W. 1933. Zbl. Bakt. Abt. II,88, 366.Google Scholar
  4. Lodder, J. andKreger-van Rij, N. J. W. 1952. The Yeasts. North Holland Publishing Co., Amsterdam.Google Scholar
  5. Lodder, J., Slooff, W. Ch. andKreger-van Rij, N. J. W. 1958. The Chemistry and Biology of Yeasts. Edited byA. H. Cook. Academic Press Inc., New York.Google Scholar
  6. Osterwalder, A. 1912. Zbl. Bakt. Abt. II,33, 257.Google Scholar
  7. Peynaud, E. andDomercq, S. 1956. Arch. Mikrobiol.24, 266.PubMedCrossRefGoogle Scholar
  8. van der Walt, J. P. andvan Kerken, A. E. 1958. Antonie van Leeuwenhoek24, 239.Google Scholar
  9. Wickerham, L. J. 1951. Tech. Bull. No. 1029, U. S. Dept. Agric., Washington, D.C.Google Scholar
  10. Wickerham, L. J. 1952. Ann. Rev. Microbiol.6, 317.CrossRefGoogle Scholar

Copyright information

© Swets en Zeitlinger Boekhandel En Uitgeversmaatschappij 1959

Authors and Affiliations

  • J. P. van der Walt
    • 1
  • Amelia E. Van Kerken
    • 1
  1. 1.National Chemical Research LaboratorySouth African Council for Scientific and Industrial ResearchPretoriaSouth Africa

Personalised recommendations