Similar Items: The role of lactic acid bacteria in brandy production
- Taxonomy and physiology of lactic acid bacteria from fortified and natural wines
- The taxonomy and physiology of the lactic acid bacteria in South African dry wines
- Investigation of bacteriocins from lactic acid bacteria and their impact in winemaking
- Characterisation of biogenic amine genes in lactic acid bacteria isolated from wine
- Characterization of bacteriocin-like compounds produced by lactic acid bacteria isolated from South African red wines and sherry
- Screening, isolation and characterisation of antimicrobial/antifungal peptides produced by lactic acid bacteria isolated from wine
Author: Lambrechts, M. G.
- Evaluation of parameters to determine optimum ripeness in Cabernet Sauvignon grapes in relation to wine quality
- The evaluation of Fourier transform infrared spectroscopy (FT-IR) for the determination of total phenolics and total anthocyanins concentrations of grapes
- The influence of base wine composition and wood maturation on the quality of South African brandy
- The role of lactic acid bacteria in brandy production