A study of terpenes and undesirable flavour compounds in grapes and wine and the application of 13C nuclear magnetic resonance spectroscopy in wine analysis

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dc.contributor.authorRapp, Adolf
dc.contributor.otherStellenbosch University. Faculty of . Dept. of .
dc.date.accessioned2012-08-27T12:09:27Z
dc.date.available2012-08-27T12:09:27Z
dc.date.issued1989
dc.descriptionOn t.p. 13 is superscript.
dc.descriptionThesis (D. Sc. Agric.) -- University of Stellenbosch, 1989.
dc.descriptionFull text to be digitised and attached to bibliographic record.
dc.format.extent2 v. : ill.
dc.identifier.urihttp://hdl.handle.net/10019.1/66633
dc.language.isoen_ZA
dc.publisherStellenbosch : Stellenbosch University
dc.rights.holderStellenbosch University
dc.subjectTerpenes
dc.subjectFruit -- Flavor and odor
dc.subjectAlcoholic beverages -- Flavor and odor
dc.subjectWine and wine making -- Analysis
dc.subjectNuclear magnetic resonance spectroscopy
dc.subjectDissertations -- Agriculture
dc.titleA study of terpenes and undesirable flavour compounds in grapes and wine and the application of 13C nuclear magnetic resonance spectroscopy in wine analysis
dc.typeThesis
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