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Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference

Thesis (PhD)--University of Stellenbosch, 2011.

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Bibliographic Details
Main Author:	Malherbe, Sulette
Other Authors:	Nieuwoudt, Helene
Format:	Thesis
Language:	en_ZA
Published:	Stellenbosch : University of Stellenbosch 2011
Subjects:	Malolactic fermentation Wine aroma Sensory evaluation Dissertations > Wine biotechnology Theses > Wine biotechnology Red wine
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Internet

http://hdl.handle.net/10019.1/6587