African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12269

Full Length Research Paper

Characterisation of Saccharomyces cerevisiae hybrids selected for low volatile acidity formation and the production of aromatic Sauvignon blanc wine

Hart R.S.*
  • Hart R.S.*
  • Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch, 7599, South Africa.
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Jolly N.P.
  • Jolly N.P.
  • Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch, 7599, South Africa.
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Mohamed G.
  • Mohamed G.
  • National Agricultural Proteomics Research & Services Unit (NAPRSU), University of the Western Cape, Private Bag X17, Bellville, 7535, South Africa.
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Booyse M.
  • Booyse M.
  • Agricultural Research Council Biometry Services, PO Box 8783, Pretoria, 0001, South Africa.
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Ndimba B.K.
  • Ndimba B.K.
  • National Agricultural Proteomics Research & Services Unit (NAPRSU), University of the Western Cape, Private Bag X17, Bellville, 7535, South Africa.
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  •  Received: 07 April 2016
  •  Accepted: 19 July 2016
  •  Published: 21 September 2016

How to cite this article

APA /
Hart, R.S., Jolly, N.P., Mohamed, G.3., Booyse, M., & Ndimba, B.K. (2016). Characterisation of Saccharomyces cerevisiae hybrids selected for low volatile acidity formation and the production of aromatic Sauvignon blanc wine. African Journal of Biotechnology , 15(38), 2068-2081.
Chicago /
Hart R.S., Jolly N.P., Mohamed G., Booyse M. and Ndimba B.K.. "Characterisation of Saccharomyces cerevisiae hybrids selected for low volatile acidity formation and the production of aromatic Sauvignon blanc wine." African Journal of Biotechnology 15, no. 38 (2016): 2068-2081.
MLA /
Hart R.S., et al. "Characterisation of Saccharomyces cerevisiae hybrids selected for low volatile acidity formation and the production of aromatic Sauvignon blanc wine." African Journal of Biotechnology 15.38 (2016): 2068-2081.