Similar Items: Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines
- Nutritional requirements and survival of the red wine spoilage yeast Brettanomyces bruxellensis
- Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines
- Detection and identification of wine spoilage microbes using PCR-based DGGE analysis
- Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines
- Investigating the impact of sulphur dioxide on Brettanomyces bruxellensis at a molecular and cellular level
- Metabolic, genetic and physiological responses to SO2 exposure and nutrient-limiting conditions in Brettanomyces bruxellensis
Author: Muller, M.
- Consumer acceptance of cheddar cheese : intrinsic, extrinsic and socio-demographic influences
- Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines
- Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines
- Development of quality control tools and a taste prediction model for rooibos
- Consumer acceptance of a selection of South African red wines : intrinsic, extrinsic and socio-demographic influences
- Development of sensory tools for quality grading of Cyclopia genistoides, C. longifolia, C. maculata and C. subternata herbal teas