The evaluation of bacteriocins and enzymes for biopreservation of wine
Thesis (MScAgric)--University of Stellenbosch, 2002. === ENGLISH ABSTRACT: The winemaking process involves a number of microorganisms, each with its own role. Yeasts are responsible for the alcoholic fermentation, the lactic acid bacteria (LAB) are Gram-positive bacteria associated with must and...
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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/10019.1/53113 |