Non-saccharomyces yeast and acetic acid bacteria in balsamic-styled vinegar production : a biochemical process analysis

Non-saccharomyces yeast and acetic acid bacteria in balsamic-styled vinegar production : a biochemical process analysis

Thesis (MTech (Chemical Engineering))--Cape Peninsula University of Technology, 2016. === Grape producers and wine makers in South Africa are currently affected by various challenges, which include anti-alcohol lobbies, climate change, over-production in some vintages and the lack of transformation...

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Bibliographic Details
Main Author: Hutchinson, Ucrecia Faith
Other Authors: Ntwampe, Seteno Karabo O
Language:en
Published: Cape Peninsula University of Technology 2017
Subjects:
Kinetic modelling
Proliferation
Saccharomyces
Acetobacter
Fermentation
Wine and wine making > Byproducts
Balsamic vinegar > Microbiology
Online Access:http://hdl.handle.net/20.500.11838/2484

Internet

http://hdl.handle.net/20.500.11838/2484

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