Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour

Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour

Thesis (MScAgric)--Stellenbosch University, 2014. === ENGLISH ABSTRACT: Wine is a product of the fermentation of grape juice. Alcoholic fermentation is mainly conducted by the yeast Saccharomyces cerevisiae which metabolises grape sugars to mainly ethanol, CO2 and glycerol. Aside from these primary...

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Bibliographic Details
Main Author: Maarman, Brenton Christopher
Other Authors: Du Toit, Maret
Format: Others
Language:en_ZA
Published: Stellenbosch : Stellenbosch University 2014
Subjects:
Wine > Aroma and flavour
Malolactic bacteria
Wine yeast
UCTD
Theses > Wine biotechnology
Dissertations > Wine biotechnology
Online Access:http://hdl.handle.net/10019.1/86703

Internet

http://hdl.handle.net/10019.1/86703

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