Investigating the secretome of non-Saccharomyces yeast in model wine

Investigating the secretome of non-Saccharomyces yeast in model wine

Thesis (MSc)--Stellenbosch University, 2013. === ENGLISH ABSTRACT: Proteins from various sources, including grape berry cells, yeast, bacteria and fining agents e.g. albumin and casein, have previously been identified in wine. These proteins play various critical roles in the functioning and survi...

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Bibliographic Details
Main Author: Mostert, Talitha Tanya
Other Authors: Divol, B. T.
Format: Others
Language:en_ZA
Published: Stellenbosch : Stellenbosch University 2013
Subjects:
Wine > Characterization of Saccharomyces yeasts
Wine and wine making > Quality
Alcoholic fermentation
Theses > Wine biotechnology
Dissertations > Wine biotechnology
Online Access:http://hdl.handle.net/10019.1/79989

Internet

http://hdl.handle.net/10019.1/79989

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