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You searched for subject:(wine). Showing records 1 – 30 of 1603 total matches.

[1] [2] [3] [4] [5] … [54]

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University of Georgia

1. Yoo, Veronica Teresa. Examination of objective wine attribute influence on prices of Argentinean and Chilean wine.

Degree: MS, Agricultural Economics, 2011, University of Georgia

 This study examines values consumers place on wines from Argentina and Chile using the objective attribute measures provided on wine labels in the British Columbia… (more)

Subjects/Keywords: Wine

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APA (6th Edition):

Yoo, V. T. (2011). Examination of objective wine attribute influence on prices of Argentinean and Chilean wine. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/yoo_veronica_t_201108_ms

Chicago Manual of Style (16th Edition):

Yoo, Veronica Teresa. “Examination of objective wine attribute influence on prices of Argentinean and Chilean wine.” 2011. Masters Thesis, University of Georgia. Accessed November 12, 2019. http://purl.galileo.usg.edu/uga_etd/yoo_veronica_t_201108_ms.

MLA Handbook (7th Edition):

Yoo, Veronica Teresa. “Examination of objective wine attribute influence on prices of Argentinean and Chilean wine.” 2011. Web. 12 Nov 2019.

Vancouver:

Yoo VT. Examination of objective wine attribute influence on prices of Argentinean and Chilean wine. [Internet] [Masters thesis]. University of Georgia; 2011. [cited 2019 Nov 12]. Available from: http://purl.galileo.usg.edu/uga_etd/yoo_veronica_t_201108_ms.

Council of Science Editors:

Yoo VT. Examination of objective wine attribute influence on prices of Argentinean and Chilean wine. [Masters Thesis]. University of Georgia; 2011. Available from: http://purl.galileo.usg.edu/uga_etd/yoo_veronica_t_201108_ms

2. 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 November 12, 2019. 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. 12 Nov 2019.

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 2019 Nov 12]. 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


Oregon State University

3. 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 November 12, 2019. http://hdl.handle.net/1957/21826.

MLA Handbook (7th Edition):

Hartlerode, Evelyn R. “Inactivation of bacterial pathogens in drinking water.” 2011. Web. 12 Nov 2019.

Vancouver:

Hartlerode ER. Inactivation of bacterial pathogens in drinking water. [Internet] [Masters thesis]. Oregon State University; 2011. [cited 2019 Nov 12]. 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


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 November 12, 2019. 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. 12 Nov 2019.

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 2019 Nov 12]. 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


University of Houston

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

Degree: Hotel and Restaurant Management, Conrad N. Hilton College of, 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. (Thesis). University of Houston. Retrieved from http://hdl.handle.net/10657/1877

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):

Reihl, Derek. “Best Practice for Wine by the Glass Programs: An Investigation of the Interaction Between Storage Methods and Temperature.” 2017. Thesis, University of Houston. Accessed November 12, 2019. http://hdl.handle.net/10657/1877.

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

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. 12 Nov 2019.

Vancouver:

Reihl D. Best Practice for Wine by the Glass Programs: An Investigation of the Interaction Between Storage Methods and Temperature. [Internet] [Thesis]. University of Houston; 2017. [cited 2019 Nov 12]. Available from: http://hdl.handle.net/10657/1877.

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

Council of Science Editors:

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

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


Stellenbosch University

6. Lerm, Elda. The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation.

Degree: Viticulture and Oenology, 2010, Stellenbosch University

Thesis (MScAgric (Viticulture and Oenology)) – University of Stellenbosch, 2010.

ENGLISH ABSTRACT: The quality of wine is influenced and determined by various factors, one of which… (more)

Subjects/Keywords: Agriculture; Wine and wine making; Wine microbiology

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APA (6th Edition):

Lerm, E. (2010). The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/4362

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):

Lerm, Elda. “The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation.” 2010. Thesis, Stellenbosch University. Accessed November 12, 2019. http://hdl.handle.net/10019.1/4362.

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

MLA Handbook (7th Edition):

Lerm, Elda. “The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation.” 2010. Web. 12 Nov 2019.

Vancouver:

Lerm E. The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation. [Internet] [Thesis]. Stellenbosch University; 2010. [cited 2019 Nov 12]. Available from: http://hdl.handle.net/10019.1/4362.

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

Council of Science Editors:

Lerm E. The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation. [Thesis]. Stellenbosch University; 2010. Available from: http://hdl.handle.net/10019.1/4362

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


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 November 12, 2019. http://hdl.handle.net/10019.1/20336.

MLA Handbook (7th Edition):

Fairbairn, Samantha. “Stress, fermentation performance and aroma production by yeast.” 2012. Web. 12 Nov 2019.

Vancouver:

Fairbairn S. Stress, fermentation performance and aroma production by yeast. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2019 Nov 12]. 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


Stellenbosch University

8. Malherbe, Daniel Francois. Characterization and evaluation of glucose oxidase activity in recombinant Saccharomyces cerevisiae strains.

Degree: PhD, Viticulture and Oenology, 2010, Stellenbosch University

 ENGLISH ABSTRACT: Popular wine styles prepared from fully-ripened, more mature grapes are characterized by intense fruitiness and varietal flavors. However, lengthy maturation of grapes in… (more)

Subjects/Keywords: Wine biotechnology; Wine and wine making

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APA (6th Edition):

Malherbe, D. F. (2010). Characterization and evaluation of glucose oxidase activity in recombinant Saccharomyces cerevisiae strains. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/4008

Chicago Manual of Style (16th Edition):

Malherbe, Daniel Francois. “Characterization and evaluation of glucose oxidase activity in recombinant Saccharomyces cerevisiae strains.” 2010. Doctoral Dissertation, Stellenbosch University. Accessed November 12, 2019. http://hdl.handle.net/10019.1/4008.

MLA Handbook (7th Edition):

Malherbe, Daniel Francois. “Characterization and evaluation of glucose oxidase activity in recombinant Saccharomyces cerevisiae strains.” 2010. Web. 12 Nov 2019.

Vancouver:

Malherbe DF. Characterization and evaluation of glucose oxidase activity in recombinant Saccharomyces cerevisiae strains. [Internet] [Doctoral dissertation]. Stellenbosch University; 2010. [cited 2019 Nov 12]. Available from: http://hdl.handle.net/10019.1/4008.

Council of Science Editors:

Malherbe DF. Characterization and evaluation of glucose oxidase activity in recombinant Saccharomyces cerevisiae strains. [Doctoral Dissertation]. Stellenbosch University; 2010. Available from: http://hdl.handle.net/10019.1/4008


Brock University

9. Tang, DiQing. Metabolite changes during Riesling icewine fermentation when yeast micronutrients are used .

Degree: Department of Biological Sciences, 2009, Brock University

 Icewine is an intensely s\veet dessert \vine fermented from the juice of naturally frozen grapes. Icewine fermentation poses many challenges such as failure to reach… (more)

Subjects/Keywords: Riesling wine.; Wine and wine making; Fermentation.

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APA (6th Edition):

Tang, D. (2009). Metabolite changes during Riesling icewine fermentation when yeast micronutrients are used . (Thesis). Brock University. Retrieved from http://hdl.handle.net/10464/1598

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):

Tang, DiQing. “Metabolite changes during Riesling icewine fermentation when yeast micronutrients are used .” 2009. Thesis, Brock University. Accessed November 12, 2019. http://hdl.handle.net/10464/1598.

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

MLA Handbook (7th Edition):

Tang, DiQing. “Metabolite changes during Riesling icewine fermentation when yeast micronutrients are used .” 2009. Web. 12 Nov 2019.

Vancouver:

Tang D. Metabolite changes during Riesling icewine fermentation when yeast micronutrients are used . [Internet] [Thesis]. Brock University; 2009. [cited 2019 Nov 12]. Available from: http://hdl.handle.net/10464/1598.

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

Council of Science Editors:

Tang D. Metabolite changes during Riesling icewine fermentation when yeast micronutrients are used . [Thesis]. Brock University; 2009. Available from: http://hdl.handle.net/10464/1598

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


Brock University

10. 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 November 12, 2019. 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. 12 Nov 2019.

Vancouver:

Yang F. Study of new yeast strains as novel starter cultures for Riesling icewine production . [Internet] [Thesis]. Brock University; 2011. [cited 2019 Nov 12]. 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


Oregon State University

11. Takush, David G. The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine.

Degree: MS, Food Science and Technology, 2009, Oregon State University

 The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine was investigated. Due to the presence of naturally… (more)

Subjects/Keywords: wine; Pinot noir (Wine)

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APA (6th Edition):

Takush, D. G. (2009). The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/13148

Chicago Manual of Style (16th Edition):

Takush, David G. “The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine.” 2009. Masters Thesis, Oregon State University. Accessed November 12, 2019. http://hdl.handle.net/1957/13148.

MLA Handbook (7th Edition):

Takush, David G. “The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine.” 2009. Web. 12 Nov 2019.

Vancouver:

Takush DG. The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine. [Internet] [Masters thesis]. Oregon State University; 2009. [cited 2019 Nov 12]. Available from: http://hdl.handle.net/1957/13148.

Council of Science Editors:

Takush DG. The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine. [Masters Thesis]. Oregon State University; 2009. Available from: http://hdl.handle.net/1957/13148


Cornell University

12. Burtch, Claire. The Contribution Of Mono- And Diglucosidic Anthocyanins To Red Wine Color .

Degree: 2016, Cornell University

 Non-vinifera grapes and wines, including interspecific hybrids, have unique anthocyanin and color profiles, most notably high concentrations of anthocyanin diglucosides. While there are many studies… (more)

Subjects/Keywords: Anthocyanin; Hybrid wine; Wine color

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APA (6th Edition):

Burtch, C. (2016). The Contribution Of Mono- And Diglucosidic Anthocyanins To Red Wine Color . (Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/44276

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):

Burtch, Claire. “The Contribution Of Mono- And Diglucosidic Anthocyanins To Red Wine Color .” 2016. Thesis, Cornell University. Accessed November 12, 2019. http://hdl.handle.net/1813/44276.

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

MLA Handbook (7th Edition):

Burtch, Claire. “The Contribution Of Mono- And Diglucosidic Anthocyanins To Red Wine Color .” 2016. Web. 12 Nov 2019.

Vancouver:

Burtch C. The Contribution Of Mono- And Diglucosidic Anthocyanins To Red Wine Color . [Internet] [Thesis]. Cornell University; 2016. [cited 2019 Nov 12]. Available from: http://hdl.handle.net/1813/44276.

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

Council of Science Editors:

Burtch C. The Contribution Of Mono- And Diglucosidic Anthocyanins To Red Wine Color . [Thesis]. Cornell University; 2016. Available from: http://hdl.handle.net/1813/44276

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


Stellenbosch University

13. 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 November 12, 2019. 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. 12 Nov 2019.

Vancouver:

Jacobson DA. Networks and multivariate statistics as applied to biological datasets and wine-related omics. [Internet] [Doctoral dissertation]. Stellenbosch University; 2013. [cited 2019 Nov 12]. 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

14. 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 November 12, 2019. 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. 12 Nov 2019.

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 2019 Nov 12]. 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


Stellenbosch University

15. Du Plessis, Kari. Analysis of antifungal resistance phenotypes in transgenic grapevines.

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

 ENGLISH ABSTRACT: The latest strategies in the protection of crops against microbial pathogens are rooted in harnessing the natural, highly complex defense mechanisms of plants… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Du Plessis, K. (2012). Analysis of antifungal resistance phenotypes in transgenic grapevines. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/71621

Chicago Manual of Style (16th Edition):

Du Plessis, Kari. “Analysis of antifungal resistance phenotypes in transgenic grapevines.” 2012. Masters Thesis, Stellenbosch University. Accessed November 12, 2019. http://hdl.handle.net/10019.1/71621.

MLA Handbook (7th Edition):

Du Plessis, Kari. “Analysis of antifungal resistance phenotypes in transgenic grapevines.” 2012. Web. 12 Nov 2019.

Vancouver:

Du Plessis K. Analysis of antifungal resistance phenotypes in transgenic grapevines. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2019 Nov 12]. Available from: http://hdl.handle.net/10019.1/71621.

Council of Science Editors:

Du Plessis K. Analysis of antifungal resistance phenotypes in transgenic grapevines. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/71621


Stellenbosch University

16. 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 November 12, 2019. 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. 12 Nov 2019.

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 2019 Nov 12]. 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

17. 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 November 12, 2019. 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. 12 Nov 2019.

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 2019 Nov 12]. 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

18. 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 November 12, 2019. http://hdl.handle.net/10019.1/71899.

MLA Handbook (7th Edition):

Dockrall, Samantha. “Carotenoid cleavage dioxygenases (CCDs) of grape.” 2012. Web. 12 Nov 2019.

Vancouver:

Dockrall S. Carotenoid cleavage dioxygenases (CCDs) of grape. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2019 Nov 12]. 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

19. 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 November 12, 2019. 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. 12 Nov 2019.

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 2019 Nov 12]. 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

20. 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 November 12, 2019. 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. 12 Nov 2019.

Vancouver:

Mostert TT. Investigating the secretome of non-Saccharomyces yeast in model wine. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2019 Nov 12]. 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

21. 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 November 12, 2019. http://hdl.handle.net/10019.1/80033.

MLA Handbook (7th Edition):

Garlick, Jessica Louise. “Bioprocess monitoring and chemometric modelling of wine fermentations.” 2013. Web. 12 Nov 2019.

Vancouver:

Garlick JL. Bioprocess monitoring and chemometric modelling of wine fermentations. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2019 Nov 12]. 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

22. 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 November 12, 2019. 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. 12 Nov 2019.

Vancouver:

Smit AY. The impact of nutrients on aroma and flavour production during wine fermentation. [Internet] [Doctoral dissertation]. Stellenbosch University; 2013. [cited 2019 Nov 12]. 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


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 November 12, 2019. 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. 12 Nov 2019.

Vancouver:

Moffat T. Sensor technology to assess grape bunch temperature variability in Vitis vinifera L. cv. Shiraz. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2019 Nov 12]. 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. 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 November 12, 2019. 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. 12 Nov 2019.

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 2019 Nov 12]. 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

25. Panzeri, Valeria. Influence of vineyard posts type on the chemical and sensorial composition of Sauvignon blanc and Merlot noir wines.

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

ENGLISH ABSTRACT: In recent years South African wines have been under the spotlight due to references in the international wine media to a distinctive ‘burnt… (more)

Subjects/Keywords: Wine biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Panzeri, V. (2013). Influence of vineyard posts type on the chemical and sensorial composition of Sauvignon blanc and Merlot noir wines. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/80197

Chicago Manual of Style (16th Edition):

Panzeri, Valeria. “Influence of vineyard posts type on the chemical and sensorial composition of Sauvignon blanc and Merlot noir wines.” 2013. Masters Thesis, Stellenbosch University. Accessed November 12, 2019. http://hdl.handle.net/10019.1/80197.

MLA Handbook (7th Edition):

Panzeri, Valeria. “Influence of vineyard posts type on the chemical and sensorial composition of Sauvignon blanc and Merlot noir wines.” 2013. Web. 12 Nov 2019.

Vancouver:

Panzeri V. Influence of vineyard posts type on the chemical and sensorial composition of Sauvignon blanc and Merlot noir wines. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2019 Nov 12]. Available from: http://hdl.handle.net/10019.1/80197.

Council of Science Editors:

Panzeri V. Influence of vineyard posts type on the chemical and sensorial composition of Sauvignon blanc and Merlot noir wines. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/80197


Stellenbosch University

26. 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 November 12, 2019. 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. 12 Nov 2019.

Vancouver:

Van Zyl A. The effect of a creosote stockyard on the environment, vines and wines. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2019 Nov 12]. 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

27. 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 November 12, 2019. 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. 12 Nov 2019.

Vancouver:

Van Wyngaard E. Volatiles playing an important role in South African Sauvignon blanc wines. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2019 Nov 12]. 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

28. 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 November 12, 2019. 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. 12 Nov 2019.

Vancouver:

Ndlovu JB. Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2019 Nov 12]. 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

29. 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 November 12, 2019. 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. 12 Nov 2019.

Vancouver:

Barkhuizen H. Mode of action studies of defensin peptides from native South African Brassicaceae species. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2019 Nov 12]. 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


Stellenbosch University

30. 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 November 12, 2019. 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. 12 Nov 2019.

Vancouver:

Daniels AJ. Development of infrared spectroscopic methods to assess table grape quality. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2019 Nov 12]. 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

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