Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference

Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference

Thesis (PhD)--University of Stellenbosch, 2011. === ENGLISH ABSTRACT: Wine is the result of a variety of biochemical reactions and microbial interactions which contribute to the organoleptic properties of wine. Wine aroma and flavour encapsulate the sensory experience of wine and could ultimately...

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Bibliographic Details
Main Author: Malherbe, Sulette
Other Authors: Nieuwoudt, H. H.
Format: Others
Language:en_ZA
Published: Stellenbosch : University of Stellenbosch 2011
Subjects:
Malolactic fermentation
Wine aroma
Sensory evaluation
Dissertations > Wine biotechnology
Theses > Wine biotechnology
Red wine
Online Access:http://hdl.handle.net/10019.1/6587

Internet

http://hdl.handle.net/10019.1/6587

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