Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentrations 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.accessioned2014-07-07T12:16:18Z
dc.date.available2014-07-07T12:16:18Z
dc.date.issued2013
dc.descriptionPlease 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.descriptionJournal Articles (subsidised)
dc.descriptionAgriwetenskappe
dc.descriptionInstituut Vir Wynbiotegnologie
dc.identifier.citationAustralian Journal of Grape and Wine Research
dc.identifier.citation19
dc.identifier.citation161
dc.identifier.citation170
dc.identifier.urihttp://hdl.handle.net/10019.1/92852
dc.publisherAUSTRALIAN SOC VITICULTURE OENOLOGY, PO BOX 197, GLEN OSMOND, AUSTRALIA, SA5064
dc.titleInfluence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentrations in wine.
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2013 - Research Outputs (Accredited)