Investigating the impact of sulphur dioxide on Brettanomyces bruxellensis at a molecular and cellular level

Investigating the impact of sulphur dioxide on Brettanomyces bruxellensis at a molecular and cellular level

Thesis (MSc)--Stellenbosch University, 2012. === ENGLISH ABSTRACT: The yeast Brettanomyces was isolated from beer in 1904 and associated with wine thereafter. A sporulating form, Dekkera, was discovered later. Brettanomyces bruxellensis produces high levels of volatile phenol off-flavours in wine....

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Bibliographic Details
Main Author: Duckitt, Edward
Other Authors: Divol, Benoit
Format: Others
Language:en_ZA
Published: Stellenbosch : Stellenbosch University 2012
Subjects:
Brettanomyces bruxellensis
Wine spoilage
Sulphur dioxide
Stress response
Wine and wine making
Wine microbiology
Dissertations > Wine biotechnology
Theses > Wine biotechnology
Online Access:http://hdl.handle.net/10019.1/20104

Internet

http://hdl.handle.net/10019.1/20104

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