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Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines
(Stellenbosch : University of Stellenbosch, 2010-03)
ENGLISH ABSTRACT: This study focussed on the sensory effects of the main volatile compounds produced by Brettanomyces yeast causing spoilage in wine. This research firstly aimed to determine the detection thresholds of ...