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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Format: | Others |
Language: | en_ZA |
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Stellenbosch : Stellenbosch University
2012
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Online Access: | http://hdl.handle.net/10019.1/20104 |