Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentrations in wine.
dc.contributor.author | Kritzinger, E. C. | en_ZA |
dc.contributor.author | Bauer, Florian | en_ZA |
dc.contributor.author | Du Toit, W. J. | en_ZA |
dc.date.accessioned | 2014-07-07T12:16:18Z | |
dc.date.available | 2014-07-07T12:16:18Z | |
dc.date.issued | 2013 | |
dc.description | Please help populate SUNScholar with the full text of SU research output. Also - should you need this item urgently, please send us the details and we will try to get hold of the full text as quick possible. E-mail to scholar@sun.ac.za. Thank you. | |
dc.description | Journal Articles (subsidised) | |
dc.description | Agriwetenskappe | |
dc.description | Instituut Vir Wynbiotegnologie | |
dc.identifier.citation | Australian Journal of Grape and Wine Research | |
dc.identifier.citation | 19 | |
dc.identifier.citation | 161 | |
dc.identifier.citation | 170 | |
dc.identifier.uri | http://hdl.handle.net/10019.1/92852 | |
dc.publisher | AUSTRALIAN SOC VITICULTURE OENOLOGY, PO BOX 197, GLEN OSMOND, AUSTRALIA, SA5064 | |
dc.title | Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentrations in wine. |