Evaluating the impact of yeast co-inoculation on individual yeast metabolism and wine composition

Evaluating the impact of yeast co-inoculation on individual yeast metabolism and wine composition

Thesis (MSc)--Stellenbosch University, 2014. === ENGLISH ABSTRACT: The use of non-Saccharomyces yeasts together with Saccharomyces cerevisiae in mixed starter cultures has become an accepted oenological tool to enhance the organoleptic properties of wine. Recent studies have indeed demonstrated th...

Full description

Bibliographic Details
Main Author: Mains, Arlene Olive
Other Authors: Bauer, Florian F.
Format: Others
Language:en_ZA
Published: Stellenbosch : Stellenbosch University 2015
Subjects:
Non-Saccharomyces yeast > Biotechnology
Mixed culture fermentation
Wine and wine making
UCTD
Dissertations > Wine biotechnology
Theses > Wine biotechnology
Online Access:http://hdl.handle.net/10019.1/96062

Internet

http://hdl.handle.net/10019.1/96062

Similar Items