The development of polysaccharide degrading wine yeast strains

The development of polysaccharide degrading wine yeast strains

Thesis (MSc)--University of Stellenbosch, 2004. === ENGLISH ABSTRACT: The polysaccharides that are present in wine originate from the grapes, the fungi that grow on the grapes and from other microorganisms that come into contact with the must during winemaking. The grape-derived polysaccharides of...

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Bibliographic Details
Main Author: Louw, Campbell (Campbell Trout)
Other Authors: Van Rensburg, P.
Format: Others
Language:en_ZA
Published: Stellenbosch : University of Stellenbosch 2011
Subjects:
Polysaccharides > Biodegradation
Wine and wine making
Yeast fungi > Biotechnology
Enzymes > Industrial applications
Transgenic organisms
Fourier transform infrared spectroscopy
Theses > Viticulture and oenology
Dissertations > Viticulture and oenology
Online Access:http://hdl.handle.net/10019.1/16382

Internet

http://hdl.handle.net/10019.1/16382

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