Similar Items: Industry-wide assessment and characterisation of problem fermentations
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- Die bydrae van sommige gistingsgeurstowwe tot die geur van droe witwyne
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Author: Du Toit, M.
- Investigating the role of Brettanomyces and Dekkera during winemaking
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- The evaluation of lysozyme under winemaking conditions
- Isolation and characterisation of the antimicrobial peptides produced by acetic acid bacteria
- Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria