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Characterisation of wine yeasts for varietal red wine production by using chemical, sensory and metabolomic tools
(Stellenbosch : Stellenbosch University, 2018-03)
ENGLISH ABSTRACT: Modern day wine making includes direct inoculation of active dried yeast (ADY), primarily Saccharomyces cerevisiae, into relatively ‘neutral’ flavoured grape must. Subsequently, wine yeast strains influence ...