Open AccessCharacterisation of Saccharomyces cerevisiae hybrids selected for low volatile acidity formation and the production of aromatic Sauvignon blanc wine
Author(s) -
Rodney Hart,
N.P. Jolly,
Gamal A. Mohamed,
M. Booyse,
Bongani Ndimba
Publication year - 2016
Publication title -
african journal of biotechnology
Language(s) - English
Resource type - Journals
ISSN - 1684-5315
DOI - 10.5897/ajb2016.15388
Subject(s) - wine , aroma , food science , acetic acid , aroma of wine , chemistry , yeast in winemaking , hybrid , yeast , botany , biology , saccharomyces cerevisiae , organic chemistry , biochemistry
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