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You searched for subject:(wine). Showing records 1 – 30 of 1765 total matches.

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1. Zhou, Qin. Development of New Analytical Methods for Aroma Analysis and Investigation of Impact of Native Yeasts on Wine Aroma.

Degree: PhD, 2017, Oregon State University

 Three analytical methods for determination of aroma compounds in alcoholic beverages were developed and validated. These methods are sensitive and reliable that can be applied… (more)

Subjects/Keywords: Wine

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APA (6th Edition):

Zhou, Q. (2017). Development of New Analytical Methods for Aroma Analysis and Investigation of Impact of Native Yeasts on Wine Aroma. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/61619

Chicago Manual of Style (16th Edition):

Zhou, Qin. “Development of New Analytical Methods for Aroma Analysis and Investigation of Impact of Native Yeasts on Wine Aroma.” 2017. Doctoral Dissertation, Oregon State University. Accessed September 20, 2020. http://hdl.handle.net/1957/61619.

MLA Handbook (7th Edition):

Zhou, Qin. “Development of New Analytical Methods for Aroma Analysis and Investigation of Impact of Native Yeasts on Wine Aroma.” 2017. Web. 20 Sep 2020.

Vancouver:

Zhou Q. Development of New Analytical Methods for Aroma Analysis and Investigation of Impact of Native Yeasts on Wine Aroma. [Internet] [Doctoral dissertation]. Oregon State University; 2017. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/1957/61619.

Council of Science Editors:

Zhou Q. Development of New Analytical Methods for Aroma Analysis and Investigation of Impact of Native Yeasts on Wine Aroma. [Doctoral Dissertation]. Oregon State University; 2017. Available from: http://hdl.handle.net/1957/61619


California State Polytechnic University – Pomona

2. Nelson, Gregory D. Red and White Wine Data Analysis - Predict Quality of Wine.

Degree: MS, Department of Mathematics and Statistics, 2020, California State Polytechnic University – Pomona

 Model analysis is wide-spread and has many applications in various fields. The intention of this analysis on red and white wine of the Vinho Verde… (more)

Subjects/Keywords: wine

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APA (6th Edition):

Nelson, G. D. (2020). Red and White Wine Data Analysis - Predict Quality of Wine. (Masters Thesis). California State Polytechnic University – Pomona. Retrieved from http://hdl.handle.net/10211.3/216015

Chicago Manual of Style (16th Edition):

Nelson, Gregory D. “Red and White Wine Data Analysis - Predict Quality of Wine.” 2020. Masters Thesis, California State Polytechnic University – Pomona. Accessed September 20, 2020. http://hdl.handle.net/10211.3/216015.

MLA Handbook (7th Edition):

Nelson, Gregory D. “Red and White Wine Data Analysis - Predict Quality of Wine.” 2020. Web. 20 Sep 2020.

Vancouver:

Nelson GD. Red and White Wine Data Analysis - Predict Quality of Wine. [Internet] [Masters thesis]. California State Polytechnic University – Pomona; 2020. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10211.3/216015.

Council of Science Editors:

Nelson GD. Red and White Wine Data Analysis - Predict Quality of Wine. [Masters Thesis]. California State Polytechnic University – Pomona; 2020. Available from: http://hdl.handle.net/10211.3/216015


California State Polytechnic University – Pomona

3. Wang, Michael. A Comparative Study of Wine Consumer Behavior in China and the United States: Does Culture affect Consumer Behavior?.

Degree: MS, Hospitality Management, 2017, California State Polytechnic University – Pomona

 Chinese wine culture has been flourishing recently, with more and more Chinese consumers wanting to purchase and consume wine. The U.S., being the largest consumer… (more)

Subjects/Keywords: wine

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APA (6th Edition):

Wang, M. (2017). A Comparative Study of Wine Consumer Behavior in China and the United States: Does Culture affect Consumer Behavior?. (Masters Thesis). California State Polytechnic University – Pomona. Retrieved from http://hdl.handle.net/10211.3/189331

Chicago Manual of Style (16th Edition):

Wang, Michael. “A Comparative Study of Wine Consumer Behavior in China and the United States: Does Culture affect Consumer Behavior?.” 2017. Masters Thesis, California State Polytechnic University – Pomona. Accessed September 20, 2020. http://hdl.handle.net/10211.3/189331.

MLA Handbook (7th Edition):

Wang, Michael. “A Comparative Study of Wine Consumer Behavior in China and the United States: Does Culture affect Consumer Behavior?.” 2017. Web. 20 Sep 2020.

Vancouver:

Wang M. A Comparative Study of Wine Consumer Behavior in China and the United States: Does Culture affect Consumer Behavior?. [Internet] [Masters thesis]. California State Polytechnic University – Pomona; 2017. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10211.3/189331.

Council of Science Editors:

Wang M. A Comparative Study of Wine Consumer Behavior in China and the United States: Does Culture affect Consumer Behavior?. [Masters Thesis]. California State Polytechnic University – Pomona; 2017. Available from: http://hdl.handle.net/10211.3/189331


Oregon State University

4. Sereni, Anthony. Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel.

Degree: MS, Food Science and Technology, 2016, Oregon State University

 Mouthfeel is one of the most important quality parameters of Chardonnay wines. Malolactic fermentation (MLF) is an important process in wine production, and influential to… (more)

Subjects/Keywords: Wine; Chardonnay (Wine)

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APA (6th Edition):

Sereni, A. (2016). Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/59703

Chicago Manual of Style (16th Edition):

Sereni, Anthony. “Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel.” 2016. Masters Thesis, Oregon State University. Accessed September 20, 2020. http://hdl.handle.net/1957/59703.

MLA Handbook (7th Edition):

Sereni, Anthony. “Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel.” 2016. Web. 20 Sep 2020.

Vancouver:

Sereni A. Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel. [Internet] [Masters thesis]. Oregon State University; 2016. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/1957/59703.

Council of Science Editors:

Sereni A. Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel. [Masters Thesis]. Oregon State University; 2016. Available from: http://hdl.handle.net/1957/59703


Oregon State University

5. Hartlerode, Evelyn R. Inactivation of bacterial pathogens in drinking water.

Degree: MS, Food Science and Technology, 2011, Oregon State University

Wine is known to have been enjoyed since ancient times. Although early civilizations where unaware of scientific mechanisms of the properties of wine, empirical methods… (more)

Subjects/Keywords: wine; Chardonnay (Wine)

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APA (6th Edition):

Hartlerode, E. R. (2011). Inactivation of bacterial pathogens in drinking water. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/21826

Chicago Manual of Style (16th Edition):

Hartlerode, Evelyn R. “Inactivation of bacterial pathogens in drinking water.” 2011. Masters Thesis, Oregon State University. Accessed September 20, 2020. http://hdl.handle.net/1957/21826.

MLA Handbook (7th Edition):

Hartlerode, Evelyn R. “Inactivation of bacterial pathogens in drinking water.” 2011. Web. 20 Sep 2020.

Vancouver:

Hartlerode ER. Inactivation of bacterial pathogens in drinking water. [Internet] [Masters thesis]. Oregon State University; 2011. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/1957/21826.

Council of Science Editors:

Hartlerode ER. Inactivation of bacterial pathogens in drinking water. [Masters Thesis]. Oregon State University; 2011. Available from: http://hdl.handle.net/1957/21826


University of Houston

6. Reihl, Derek. Best Practice for Wine by the Glass Programs: An Investigation of the Interaction Between Storage Methods and Temperature.

Degree: MS, Hospitality Management, 2017, University of Houston

Wine by the glass programs are strong sources of income for restaurants and bars, and are also enjoyed by customers as it allows for the… (more)

Subjects/Keywords: Wine; Wine Preservation

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APA (6th Edition):

Reihl, D. (2017). Best Practice for Wine by the Glass Programs: An Investigation of the Interaction Between Storage Methods and Temperature. (Masters Thesis). University of Houston. Retrieved from http://hdl.handle.net/10657/1877

Chicago Manual of Style (16th Edition):

Reihl, Derek. “Best Practice for Wine by the Glass Programs: An Investigation of the Interaction Between Storage Methods and Temperature.” 2017. Masters Thesis, University of Houston. Accessed September 20, 2020. http://hdl.handle.net/10657/1877.

MLA Handbook (7th Edition):

Reihl, Derek. “Best Practice for Wine by the Glass Programs: An Investigation of the Interaction Between Storage Methods and Temperature.” 2017. Web. 20 Sep 2020.

Vancouver:

Reihl D. Best Practice for Wine by the Glass Programs: An Investigation of the Interaction Between Storage Methods and Temperature. [Internet] [Masters thesis]. University of Houston; 2017. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10657/1877.

Council of Science Editors:

Reihl D. Best Practice for Wine by the Glass Programs: An Investigation of the Interaction Between Storage Methods and Temperature. [Masters Thesis]. University of Houston; 2017. Available from: http://hdl.handle.net/10657/1877


Stellenbosch University

7. Fairbairn, Samantha. Stress, fermentation performance and aroma production by yeast.

Degree: MSc, Viticulture and Oenology, 2012, Stellenbosch University

ENGLISH ABSTRACT: Yeast strains contend with numerous stresses during winemaking. An inability to perceive and initiate the physiological changes needed to adapt to stress, has… (more)

Subjects/Keywords: Wine biotechnology; Wine and wine making

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APA (6th Edition):

Fairbairn, S. (2012). Stress, fermentation performance and aroma production by yeast. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/20336

Chicago Manual of Style (16th Edition):

Fairbairn, Samantha. “Stress, fermentation performance and aroma production by yeast.” 2012. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/20336.

MLA Handbook (7th Edition):

Fairbairn, Samantha. “Stress, fermentation performance and aroma production by yeast.” 2012. Web. 20 Sep 2020.

Vancouver:

Fairbairn S. Stress, fermentation performance and aroma production by yeast. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/20336.

Council of Science Editors:

Fairbairn S. Stress, fermentation performance and aroma production by yeast. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/20336


Brock University

8. Yang, Fei. Study of new yeast strains as novel starter cultures for Riesling icewine production .

Degree: Centre for Biotechnology, 2011, Brock University

 Icewine is a sweet dessert wine fermented from the juice of grapes naturally frozen on the vine. The production of Icewine faces many challenges such… (more)

Subjects/Keywords: Wine and wine making; Fermentation; Riesling (Wine)

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APA (6th Edition):

Yang, F. (2011). Study of new yeast strains as novel starter cultures for Riesling icewine production . (Thesis). Brock University. Retrieved from http://hdl.handle.net/10464/3423

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yang, Fei. “Study of new yeast strains as novel starter cultures for Riesling icewine production .” 2011. Thesis, Brock University. Accessed September 20, 2020. http://hdl.handle.net/10464/3423.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yang, Fei. “Study of new yeast strains as novel starter cultures for Riesling icewine production .” 2011. Web. 20 Sep 2020.

Vancouver:

Yang F. Study of new yeast strains as novel starter cultures for Riesling icewine production . [Internet] [Thesis]. Brock University; 2011. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10464/3423.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yang F. Study of new yeast strains as novel starter cultures for Riesling icewine production . [Thesis]. Brock University; 2011. Available from: http://hdl.handle.net/10464/3423

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

9. Pauw, Marina. Chitin synthesis in response to environmental stress.

Degree: MSc, Institute for Wine Biotechnology, 2014, Stellenbosch University

ENGLISH ABSTRACT: Previous studies have indicated that fermentation with yeast strains whose cell walls contain higher chitin levels may lead to reduced wine haze formation.… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Pauw, M. (2014). Chitin synthesis in response to environmental stress. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/86435

Chicago Manual of Style (16th Edition):

Pauw, Marina. “Chitin synthesis in response to environmental stress.” 2014. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/86435.

MLA Handbook (7th Edition):

Pauw, Marina. “Chitin synthesis in response to environmental stress.” 2014. Web. 20 Sep 2020.

Vancouver:

Pauw M. Chitin synthesis in response to environmental stress. [Internet] [Masters thesis]. Stellenbosch University; 2014. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/86435.

Council of Science Editors:

Pauw M. Chitin synthesis in response to environmental stress. [Masters Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/86435


Stellenbosch University

10. Daniels, Andries Jerrick. Development of infrared spectroscopic methods to assess table grape quality.

Degree: MScAgric, Viticulture and Oenology, 2013, Stellenbosch University

 ENGLISH ABSTRACT: The two white seedless table grape cultivars, Regal Seedless and Thompson Seedless fulfil a very important role in securing foreign income not only… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Daniels, A. J. (2013). Development of infrared spectroscopic methods to assess table grape quality. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/80369

Chicago Manual of Style (16th Edition):

Daniels, Andries Jerrick. “Development of infrared spectroscopic methods to assess table grape quality.” 2013. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/80369.

MLA Handbook (7th Edition):

Daniels, Andries Jerrick. “Development of infrared spectroscopic methods to assess table grape quality.” 2013. Web. 20 Sep 2020.

Vancouver:

Daniels AJ. Development of infrared spectroscopic methods to assess table grape quality. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/80369.

Council of Science Editors:

Daniels AJ. Development of infrared spectroscopic methods to assess table grape quality. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/80369


Stellenbosch University

11. Brandt, Bianca Anina. Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides.

Degree: MSc, Viticulture and Oenology, 2013, Stellenbosch University

 ENGLISH ABSTRACT: There is a growing international consumer demand for the production of lower ethanol wines. This can be attributed to various qualitative, social, economic… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Brandt, B. A. (2013). Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/79875

Chicago Manual of Style (16th Edition):

Brandt, Bianca Anina. “Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides.” 2013. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/79875.

MLA Handbook (7th Edition):

Brandt, Bianca Anina. “Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides.” 2013. Web. 20 Sep 2020.

Vancouver:

Brandt BA. Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/79875.

Council of Science Editors:

Brandt BA. Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/79875


Stellenbosch University

12. Van Wyngaard, Elizma. Volatiles playing an important role in South African Sauvignon blanc wines.

Degree: MScAgric, Viticulture and Oenology, 2013, Stellenbosch University

ENGLISH ABSTRACT: Sauvignon blanc wines have become progressively more important in the commercial market. Extensive research is being done in various countries to gain more… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Van Wyngaard, E. (2013). Volatiles playing an important role in South African Sauvignon blanc wines. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/80274

Chicago Manual of Style (16th Edition):

Van Wyngaard, Elizma. “Volatiles playing an important role in South African Sauvignon blanc wines.” 2013. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/80274.

MLA Handbook (7th Edition):

Van Wyngaard, Elizma. “Volatiles playing an important role in South African Sauvignon blanc wines.” 2013. Web. 20 Sep 2020.

Vancouver:

Van Wyngaard E. Volatiles playing an important role in South African Sauvignon blanc wines. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/80274.

Council of Science Editors:

Van Wyngaard E. Volatiles playing an important role in South African Sauvignon blanc wines. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/80274


Stellenbosch University

13. Malherbe, Sulette. Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference.

Degree: PhD, Viticulture and Oenology, 2011, Stellenbosch University

 ENGLISH ABSTRACT: Wine is the result of a variety of biochemical reactions and microbial interactions which contribute to the organoleptic properties of wine. Wine aroma… (more)

Subjects/Keywords: Wine biotechnology; Red wine

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APA (6th Edition):

Malherbe, S. (2011). Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/6587

Chicago Manual of Style (16th Edition):

Malherbe, Sulette. “Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference.” 2011. Doctoral Dissertation, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/6587.

MLA Handbook (7th Edition):

Malherbe, Sulette. “Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference.” 2011. Web. 20 Sep 2020.

Vancouver:

Malherbe S. Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference. [Internet] [Doctoral dissertation]. Stellenbosch University; 2011. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/6587.

Council of Science Editors:

Malherbe S. Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference. [Doctoral Dissertation]. Stellenbosch University; 2011. Available from: http://hdl.handle.net/10019.1/6587

14. Louw, Marli. Metabolic, genetic and physiological responses to SO2 exposure and nutrient-limiting conditions in Brettanomyces bruxellensis.

Degree: MSc, Institute for Wine Biotechnology, 2014, Stellenbosch University

ENGLISH ABSTRACT: Brettanomyces bruxellensis has become of increasing interest over the past few decades yet this complex red wine spoilage yeast is still poorly understood… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Louw, M. (2014). Metabolic, genetic and physiological responses to SO2 exposure and nutrient-limiting conditions in Brettanomyces bruxellensis. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/86465

Chicago Manual of Style (16th Edition):

Louw, Marli. “Metabolic, genetic and physiological responses to SO2 exposure and nutrient-limiting conditions in Brettanomyces bruxellensis.” 2014. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/86465.

MLA Handbook (7th Edition):

Louw, Marli. “Metabolic, genetic and physiological responses to SO2 exposure and nutrient-limiting conditions in Brettanomyces bruxellensis.” 2014. Web. 20 Sep 2020.

Vancouver:

Louw M. Metabolic, genetic and physiological responses to SO2 exposure and nutrient-limiting conditions in Brettanomyces bruxellensis. [Internet] [Masters thesis]. Stellenbosch University; 2014. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/86465.

Council of Science Editors:

Louw M. Metabolic, genetic and physiological responses to SO2 exposure and nutrient-limiting conditions in Brettanomyces bruxellensis. [Masters Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/86465


Stellenbosch University

15. Von Mollendorff, Anke. The impact of wine yeast strains on the aromatic profiles of Sauvignon blanc wines derived from characterized viticultural treatments.

Degree: MScAgric, Viticulture and Oenology, 2013, Stellenbosch University

 ENGLISH ABSTRACT: Grape must is a complex medium, and during wine production numerous biochemical pathways and metabolic reactions are taking place simultaneously to produce a… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Von Mollendorff, A. (2013). The impact of wine yeast strains on the aromatic profiles of Sauvignon blanc wines derived from characterized viticultural treatments. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/80181

Chicago Manual of Style (16th Edition):

Von Mollendorff, Anke. “The impact of wine yeast strains on the aromatic profiles of Sauvignon blanc wines derived from characterized viticultural treatments.” 2013. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/80181.

MLA Handbook (7th Edition):

Von Mollendorff, Anke. “The impact of wine yeast strains on the aromatic profiles of Sauvignon blanc wines derived from characterized viticultural treatments.” 2013. Web. 20 Sep 2020.

Vancouver:

Von Mollendorff A. The impact of wine yeast strains on the aromatic profiles of Sauvignon blanc wines derived from characterized viticultural treatments. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/80181.

Council of Science Editors:

Von Mollendorff A. The impact of wine yeast strains on the aromatic profiles of Sauvignon blanc wines derived from characterized viticultural treatments. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/80181


Stellenbosch University

16. Smit, Anita Yolandi. The impact of nutrients on aroma and flavour production during wine fermentation.

Degree: PhD, Viticulture and Oenology, 2013, Stellenbosch University

ENGLISH ABSTRACT: During wine fermentation, numerous grape must constituents serve as nutrients to wine yeast (Saccharomyces cerevisiae), which enable their growth and successful completion of… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Smit, A. Y. (2013). The impact of nutrients on aroma and flavour production during wine fermentation. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/80076

Chicago Manual of Style (16th Edition):

Smit, Anita Yolandi. “The impact of nutrients on aroma and flavour production during wine fermentation.” 2013. Doctoral Dissertation, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/80076.

MLA Handbook (7th Edition):

Smit, Anita Yolandi. “The impact of nutrients on aroma and flavour production during wine fermentation.” 2013. Web. 20 Sep 2020.

Vancouver:

Smit AY. The impact of nutrients on aroma and flavour production during wine fermentation. [Internet] [Doctoral dissertation]. Stellenbosch University; 2013. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/80076.

Council of Science Editors:

Smit AY. The impact of nutrients on aroma and flavour production during wine fermentation. [Doctoral Dissertation]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/80076

17. Maarman, Brenton Christopher. Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour.

Degree: MScAgric, Institute for Wine Biotechnology, 2014, Stellenbosch University

 ENGLISH ABSTRACT: Wine is a product of the fermentation of grape juice. Alcoholic fermentation is mainly conducted by the yeast Saccharomyces cerevisiae which metabolises grape… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Maarman, B. C. (2014). Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/86703

Chicago Manual of Style (16th Edition):

Maarman, Brenton Christopher. “Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour.” 2014. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/86703.

MLA Handbook (7th Edition):

Maarman, Brenton Christopher. “Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour.” 2014. Web. 20 Sep 2020.

Vancouver:

Maarman BC. Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour. [Internet] [Masters thesis]. Stellenbosch University; 2014. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/86703.

Council of Science Editors:

Maarman BC. Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour. [Masters Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/86703


Stellenbosch University

18. Weighill, Deborah A. Exploring the topology of complex phylogenomic and transcriptomic networks.

Degree: MSc, Institute for Wine Biotechnology, 2014, Stellenbosch University

ENGLISH ABSTRACT: This thesis involved the development and application of network approaches for the construction, analysis and visualization of phylogenomic and transcriptomic networks. A co-evolutionary… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Weighill, D. A. (2014). Exploring the topology of complex phylogenomic and transcriptomic networks. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/95800

Chicago Manual of Style (16th Edition):

Weighill, Deborah A. “Exploring the topology of complex phylogenomic and transcriptomic networks.” 2014. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/95800.

MLA Handbook (7th Edition):

Weighill, Deborah A. “Exploring the topology of complex phylogenomic and transcriptomic networks.” 2014. Web. 20 Sep 2020.

Vancouver:

Weighill DA. Exploring the topology of complex phylogenomic and transcriptomic networks. [Internet] [Masters thesis]. Stellenbosch University; 2014. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/95800.

Council of Science Editors:

Weighill DA. Exploring the topology of complex phylogenomic and transcriptomic networks. [Masters Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/95800


Stellenbosch University

19. Van Noordwyk, Marelize. Interaction of water deficit, canopy modification and ripening : effect on the phenolic and colour composition of Shiraz grapes & subsequent wine.

Degree: MScAgric, Viticulture and Oenology, 2012, Stellenbosch University

ENGLISH ABSTRACT: Phenolic compounds are important quality indicators of a red wine, as they can contribute to the colour of a young red wine, colour… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Van Noordwyk, M. (2012). Interaction of water deficit, canopy modification and ripening : effect on the phenolic and colour composition of Shiraz grapes & subsequent wine. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/71763

Chicago Manual of Style (16th Edition):

Van Noordwyk, Marelize. “Interaction of water deficit, canopy modification and ripening : effect on the phenolic and colour composition of Shiraz grapes & subsequent wine.” 2012. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/71763.

MLA Handbook (7th Edition):

Van Noordwyk, Marelize. “Interaction of water deficit, canopy modification and ripening : effect on the phenolic and colour composition of Shiraz grapes & subsequent wine.” 2012. Web. 20 Sep 2020.

Vancouver:

Van Noordwyk M. Interaction of water deficit, canopy modification and ripening : effect on the phenolic and colour composition of Shiraz grapes & subsequent wine. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/71763.

Council of Science Editors:

Van Noordwyk M. Interaction of water deficit, canopy modification and ripening : effect on the phenolic and colour composition of Shiraz grapes & subsequent wine. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/71763


Stellenbosch University

20. Barkhuizen, Helmien. Mode of action studies of defensin peptides from native South African Brassicaceae species.

Degree: MSc, Viticulture and Oenology, 2013, Stellenbosch University

 ENGLISH ABSTRACT: Plant defensin peptides have become promising and attractive candidates to be used as antifungal agents in agricultural biotechnology. These peptides have a broad… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Barkhuizen, H. (2013). Mode of action studies of defensin peptides from native South African Brassicaceae species. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/80365

Chicago Manual of Style (16th Edition):

Barkhuizen, Helmien. “Mode of action studies of defensin peptides from native South African Brassicaceae species.” 2013. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/80365.

MLA Handbook (7th Edition):

Barkhuizen, Helmien. “Mode of action studies of defensin peptides from native South African Brassicaceae species.” 2013. Web. 20 Sep 2020.

Vancouver:

Barkhuizen H. Mode of action studies of defensin peptides from native South African Brassicaceae species. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/80365.

Council of Science Editors:

Barkhuizen H. Mode of action studies of defensin peptides from native South African Brassicaceae species. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/80365

21. Geiger, Armin Guntram. Network-based contextualisation of LC-MS/MS proteomics data.

Degree: MSc, Institute for Wine Biotechnology, 2014, Stellenbosch University

ENGLISH ABSTRACT: This thesis explores the use of networks as a means to visualise, interpret and mine MS-based proteomics data. A network-based approach was applied… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Geiger, A. G. (2014). Network-based contextualisation of LC-MS/MS proteomics data. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/96116

Chicago Manual of Style (16th Edition):

Geiger, Armin Guntram. “Network-based contextualisation of LC-MS/MS proteomics data.” 2014. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/96116.

MLA Handbook (7th Edition):

Geiger, Armin Guntram. “Network-based contextualisation of LC-MS/MS proteomics data.” 2014. Web. 20 Sep 2020.

Vancouver:

Geiger AG. Network-based contextualisation of LC-MS/MS proteomics data. [Internet] [Masters thesis]. Stellenbosch University; 2014. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/96116.

Council of Science Editors:

Geiger AG. Network-based contextualisation of LC-MS/MS proteomics data. [Masters Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/96116


Stellenbosch University

22. Jacobson, Daniel A. Networks and multivariate statistics as applied to biological datasets and wine-related omics.

Degree: PhD, Viticulture and Oenology, 2013, Stellenbosch University

 ENGLISH ABSTRACT: Introduction: Wine production is a complex biotechnological process aiming at productively coordinating the interactions and outputs of several biological systems, including grapevine and… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Jacobson, D. A. (2013). Networks and multivariate statistics as applied to biological datasets and wine-related omics. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/85630

Chicago Manual of Style (16th Edition):

Jacobson, Daniel A. “Networks and multivariate statistics as applied to biological datasets and wine-related omics.” 2013. Doctoral Dissertation, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/85630.

MLA Handbook (7th Edition):

Jacobson, Daniel A. “Networks and multivariate statistics as applied to biological datasets and wine-related omics.” 2013. Web. 20 Sep 2020.

Vancouver:

Jacobson DA. Networks and multivariate statistics as applied to biological datasets and wine-related omics. [Internet] [Doctoral dissertation]. Stellenbosch University; 2013. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/85630.

Council of Science Editors:

Jacobson DA. Networks and multivariate statistics as applied to biological datasets and wine-related omics. [Doctoral Dissertation]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/85630


Stellenbosch University

23. Moffat, Tessa. Sensor technology to assess grape bunch temperature variability in Vitis vinifera L. cv. Shiraz.

Degree: MScAgric, Viticulture and Oenology, 2013, Stellenbosch University

 ENGLISH ABSTRACT: The microclimate environment around the bunch is complex. The spatial distribution of leaves as well as bunch position and morphology impact on the… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Moffat, T. (2013). Sensor technology to assess grape bunch temperature variability in Vitis vinifera L. cv. Shiraz. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/80102

Chicago Manual of Style (16th Edition):

Moffat, Tessa. “Sensor technology to assess grape bunch temperature variability in Vitis vinifera L. cv. Shiraz.” 2013. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/80102.

MLA Handbook (7th Edition):

Moffat, Tessa. “Sensor technology to assess grape bunch temperature variability in Vitis vinifera L. cv. Shiraz.” 2013. Web. 20 Sep 2020.

Vancouver:

Moffat T. Sensor technology to assess grape bunch temperature variability in Vitis vinifera L. cv. Shiraz. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/80102.

Council of Science Editors:

Moffat T. Sensor technology to assess grape bunch temperature variability in Vitis vinifera L. cv. Shiraz. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/80102


Stellenbosch University

24. Van Zyl, Annette. The effect of a creosote stockyard on the environment, vines and wines.

Degree: MScAgric, Viticulture and Oenology, 2013, Stellenbosch University

 ENGLISH ABSTRACT: The quality of wine is largely dependent on environmental conditions and recent studies have therefore focused on agricultural practices in terms of water,… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Van Zyl, A. (2013). The effect of a creosote stockyard on the environment, vines and wines. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/80273

Chicago Manual of Style (16th Edition):

Van Zyl, Annette. “The effect of a creosote stockyard on the environment, vines and wines.” 2013. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/80273.

MLA Handbook (7th Edition):

Van Zyl, Annette. “The effect of a creosote stockyard on the environment, vines and wines.” 2013. Web. 20 Sep 2020.

Vancouver:

Van Zyl A. The effect of a creosote stockyard on the environment, vines and wines. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/80273.

Council of Science Editors:

Van Zyl A. The effect of a creosote stockyard on the environment, vines and wines. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/80273


Stellenbosch University

25. Ndlovu, Joseph Buyani. Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB.

Degree: MSc, Viticulture and Oenology, 2013, Stellenbosch University

 ENGLISH ABSTRACT: Lactic acid bacteria (LAB) play a vital role in reducing wine acidity and also contributing to its aroma and flavour. However, they can… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Ndlovu, J. B. (2013). Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/80322

Chicago Manual of Style (16th Edition):

Ndlovu, Joseph Buyani. “Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB.” 2013. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/80322.

MLA Handbook (7th Edition):

Ndlovu, Joseph Buyani. “Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB.” 2013. Web. 20 Sep 2020.

Vancouver:

Ndlovu JB. Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/80322.

Council of Science Editors:

Ndlovu JB. Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/80322


Stellenbosch University

26. Mostert, Talitha Tanya. Investigating the secretome of non-Saccharomyces yeast in model wine.

Degree: MSc, Viticulture and Oenology, 2013, Stellenbosch University

ENGLISH ABSTRACT: Proteins from various sources, including grape berry cells, yeast, bacteria and fining agents e.g. albumin and casein, have previously been identified in wine.… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Mostert, T. T. (2013). Investigating the secretome of non-Saccharomyces yeast in model wine. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/79989

Chicago Manual of Style (16th Edition):

Mostert, Talitha Tanya. “Investigating the secretome of non-Saccharomyces yeast in model wine.” 2013. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/79989.

MLA Handbook (7th Edition):

Mostert, Talitha Tanya. “Investigating the secretome of non-Saccharomyces yeast in model wine.” 2013. Web. 20 Sep 2020.

Vancouver:

Mostert TT. Investigating the secretome of non-Saccharomyces yeast in model wine. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/79989.

Council of Science Editors:

Mostert TT. Investigating the secretome of non-Saccharomyces yeast in model wine. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/79989


Stellenbosch University

27. Garlick, Jessica Louise. Bioprocess monitoring and chemometric modelling of wine fermentations.

Degree: MSc, Viticulture and Oenology, 2013, Stellenbosch University

 ENGLISH ABSTRACT: Wine fermentation is a continuously changing biological process whereby the raw product, grape juice is transformed into a high value product wine. In… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Garlick, J. L. (2013). Bioprocess monitoring and chemometric modelling of wine fermentations. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/80033

Chicago Manual of Style (16th Edition):

Garlick, Jessica Louise. “Bioprocess monitoring and chemometric modelling of wine fermentations.” 2013. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/80033.

MLA Handbook (7th Edition):

Garlick, Jessica Louise. “Bioprocess monitoring and chemometric modelling of wine fermentations.” 2013. Web. 20 Sep 2020.

Vancouver:

Garlick JL. Bioprocess monitoring and chemometric modelling of wine fermentations. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/80033.

Council of Science Editors:

Garlick JL. Bioprocess monitoring and chemometric modelling of wine fermentations. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/80033


Stellenbosch University

28. Dockrall, Samantha. Carotenoid cleavage dioxygenases (CCDs) of grape.

Degree: MScAgric, Viticulture and Oenology, 2012, Stellenbosch University

 ENGLISH ABSTRACT: Plant carotenoid cleavage dioxygenases (CCD) are a family of enzymes that catalyse the oxidative cleavage of carotenoids and/or apocarotenoids. Carotenoids are synthesised in… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Dockrall, S. (2012). Carotenoid cleavage dioxygenases (CCDs) of grape. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/71899

Chicago Manual of Style (16th Edition):

Dockrall, Samantha. “Carotenoid cleavage dioxygenases (CCDs) of grape.” 2012. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/71899.

MLA Handbook (7th Edition):

Dockrall, Samantha. “Carotenoid cleavage dioxygenases (CCDs) of grape.” 2012. Web. 20 Sep 2020.

Vancouver:

Dockrall S. Carotenoid cleavage dioxygenases (CCDs) of grape. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/71899.

Council of Science Editors:

Dockrall S. Carotenoid cleavage dioxygenases (CCDs) of grape. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/71899


Stellenbosch University

29. Van Antwerpen, Lindi. Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines.

Degree: MSc, Viticulture and Oenology, 2012, Stellenbosch University

 ENGLISH ABSTRACT: Chenin blanc wine is of economic importance to South Africa and a range of diverse dry and semi-dry wines are locally produced in… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Van Antwerpen, L. (2012). Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/71853

Chicago Manual of Style (16th Edition):

Van Antwerpen, Lindi. “Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines.” 2012. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/71853.

MLA Handbook (7th Edition):

Van Antwerpen, Lindi. “Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines.” 2012. Web. 20 Sep 2020.

Vancouver:

Van Antwerpen L. Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/71853.

Council of Science Editors:

Van Antwerpen L. Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/71853


Stellenbosch University

30. Joubert, Chandre. A case study of source-sink relationships using shoot girdling and berry classification (Vitis vinifera L. cv. Cabernet Sauvignon).

Degree: MScAgric, Viticulture and Oenology, 2013, Stellenbosch University

 ENGLISH ABSTRACT: The relationships between leaf and fruit represent a fundamental concept in perennial plants. This concept allows to understand and to manage, with regard… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Joubert, C. (2013). A case study of source-sink relationships using shoot girdling and berry classification (Vitis vinifera L. cv. Cabernet Sauvignon). (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/80390

Chicago Manual of Style (16th Edition):

Joubert, Chandre. “A case study of source-sink relationships using shoot girdling and berry classification (Vitis vinifera L. cv. Cabernet Sauvignon).” 2013. Masters Thesis, Stellenbosch University. Accessed September 20, 2020. http://hdl.handle.net/10019.1/80390.

MLA Handbook (7th Edition):

Joubert, Chandre. “A case study of source-sink relationships using shoot girdling and berry classification (Vitis vinifera L. cv. Cabernet Sauvignon).” 2013. Web. 20 Sep 2020.

Vancouver:

Joubert C. A case study of source-sink relationships using shoot girdling and berry classification (Vitis vinifera L. cv. Cabernet Sauvignon). [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2020 Sep 20]. Available from: http://hdl.handle.net/10019.1/80390.

Council of Science Editors:

Joubert C. A case study of source-sink relationships using shoot girdling and berry classification (Vitis vinifera L. cv. Cabernet Sauvignon). [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/80390

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