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Sources of acetic and other fatty acids and their role in sluggish and stuck red wine fermentations

Thesis (MScAgric)--University of Stellenbosch, 2000.

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Bibliographic Details
Main Author:	Du Toit, Wessel J. (Wessel Johannes)
Other Authors:	Ellis, L. P.
Format:	Thesis
Language:	en_ZA
Published:	Stellenbosch : Stellenbosch University 2012
Subjects:	Fermentation Wine and wine making > Microbiology Acetic acid Fatty acids Dissertations > Agriculture
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Internet

http://hdl.handle.net/10019.1/51915