Background: The Kei apple is a tree found on the African continent. Limited information exists on the effect of alcoholic and acetous fermentation on the phytochemicals of Kei apple. The fruit has increased concentrations of l-malic, ascorbic, and phenolic acids among other compounds.
View Article and Find Full Text PDFSyrah must was co-inoculated with mixed cultures of + / and + non + / to evaluate the effect on phenolics and sensory attributes. Reference wines were produced by . Malvidin-3--glucoside, flavan-3-ols, flavonols and phenolic acids were quantified using a RP-HPLC technique.
View Article and Find Full Text PDFGrapes and wine contain phenolics divided into non-flavonoid and flavonoid classes. Yeast modulates the phenolics of wine by adsorption onto yeast cell walls. This may be advantageous for colour and quality.
View Article and Find Full Text PDFKei-apple (Dovyalis caffra) is an evergreen tree indigenous to Southern Africa. The fruit contains high concentrations of l-malic acid, ascorbic acid, and phenolic acids. Kei-apple juice was sequentially inoculated with Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts.
View Article and Find Full Text PDFA need has existed for the accurate identification of monofluoroacetate (MFA) poisoning in southern Africa. The development of a new method for the determination of MFA has made the analysis of a variety of biological samples (n = 50) feasible. The method has been used in the laboratory over 24 months.
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