Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Extraction and bioconversion of aroma impact compounds from Sauvignon Blanc grapes to wine matrices during white wine production
Thesis (MScAgric)--Stellenbosch University, 2019.
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | en_ZA |
| Published: |
Stellenbosch : Stellenbosch University
2019
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
Similar Items: Extraction and bioconversion of aroma impact compounds from Sauvignon Blanc grapes to wine matrices during white wine production
- Oxidation treatments affecting Sauvignon blanc wine sensory and chemical composition
- Authentication of Sauvignon blanc wine in terms of added flavourings
- Volatiles playing an important role in South African Sauvignon blanc wines
- Oxygen and sulphur dioxide additions to Sauvignon blanc : effect on must and wine composition
- The impact of wine yeast strains on the aromatic profiles of Sauvignon blanc wines derived from characterized viticultural treatments
- Pinking of wine – influence of different winemaking processes, causative agents and pinking treatments