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Die invloed van bemesting en lowerbestuur op die kaliuminhoud en pH van Cabernet sap en wyn
(Stellenbosch : Stellenbosch University, 2002-03)ENGLISH ABSTRACT: In an attempt to reduce the pH of juice and wine, different fertiliser applications and canopy management practices were evaluated in a field trial. Fertiliser treatments consisted of no, CaS04, Ca(OH)2, ... -
The evaluation of bacteriocins and enzymes for biopreservation of wine
(Stellenbosch : Stellenbosch University, 2002-03)ENGLISH ABSTRACT: The winemaking process involves a number of microorganisms, each with its own role. Yeasts are responsible for the alcoholic fermentation, the lactic acid bacteria (LAB) are Gram-positive bacteria ...
