Characterisation, evaluation and use of non-Saccharomyces yeast strains isolated from vineyards and must
Dissertation (PhD)--University of Stellenbosch, 2004. === ENGLISH ABSTRACT: Wine is the product of a complex biological and biochemical interaction between grapes and different microorganisms (fungi, yeasts, lactic acid bacteria and acetic acid bacteria, as well as the mycoviruses and bacteriopha...
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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/10019.1/49877 |