Influence of yeast strain, extended lees contact and juice composition on glutathione levels in wine.

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dc.contributor.authorKritzinger, E. C.en_ZA
dc.contributor.authorBauer, Florianen_ZA
dc.contributor.authorDu Toit, W. J.en_ZA
dc.date.accessioned2012-08-10T20:31:05Z
dc.date.available2012-08-10T20:31:05Z
dc.date.issued2011
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.descriptionAgriwetenskappe
dc.descriptionInstituut Vir Wynbiotegnologie
dc.identifier.urihttp://hdl.handle.net/10019.1/43381
dc.titleInfluence of yeast strain, extended lees contact and juice composition on glutathione levels in wine.
dc.typeProceedings International
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