Author: Du Toit, Maret
Similar Items: The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation
- The production of volatile phenols by wine microorganisms
- Succinic acid production by wine yeasts
- Influence of oxygen addition on the phenolic composition of red wine
- Factors influencing the fermentation performance of commercial wine yeasts
- Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference
- Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour