The impact of nutrients on aroma and flavour production during wine fermentation
Thesis (PhD)--Stellenbosch University, 2013. === ENGLISH ABSTRACT: During wine fermentation, numerous grape must constituents serve as nutrients to wine yeast (Saccharomyces cerevisiae), which enable their growth and successful completion of alcoholic fermentation. Many of these nutritional factor...
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| Format: | Others |
| Language: | en_ZA |
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Stellenbosch : Stellenbosch University
2013
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| Online Access: | http://hdl.handle.net/10019.1/80076 |