The impact of amino acids on growth performance and major volatile compound formation by industrial wine yeast
Thesis (MSc)--Stellenbosch University, 2013. === ENGLISH ABSTRACT: Nitrogen composition of grape must is highly variable and impacts on the health of the fermenting yeast population as well as the formation of aroma and flavour compounds in wine. Insufficient yeast assimilable nitrogen (YAN), most...
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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/10019.1/85797 |