Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines

Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines

Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2010. === ENGLISH ABSTRACT: This study focussed on the sensory effects of the main volatile compounds produced by Brettanomyces yeast causing spoilage in wine. This research firstly aimed to determine the detection thresholds of eigh...

Full description

Bibliographic Details
Main Author: Botha, Janita J
Other Authors: Muller, M.
Format: Others
Language:en
Published: Stellenbosch : University of Stellenbosch 2010
Subjects:
Wine chemistry
Brettanomyces
Sensometrics
Detection thresholds
Dissertations > Food science
Theses > Food science
Wine and wine making > Microbiology > South Africa
Wine and wine making > Analysis
Online Access:http://hdl.handle.net/10019.1/4141

Internet

http://hdl.handle.net/10019.1/4141

Similar Items