DocumentCode
12955
Title
The effects of post-fermentation and post-bottling heat treatment on Cabernet Sauvignon )V. vinifera L.( glycosides and quantification of glycosidase activities in selected strains of Brettanomyces bruxellensis and Oenococcus oeni.
Author
Joseph E. Marcy استاد مشاور , William N. Eigel استاد مشاور , Bruce W. Zoecklein استاد راهنما
University
Virginia Polytechnic Institute and state University
Grade
نامعلوم
Major
Master of Science )Food Science and Technology(
Number of pages
0
Publish Date
2001
Keyword
Cabernet Sauvignon , Oenococcus oeni , Brettanomyces bruxellensis , glycosidases , thermal vinification , Glycosides , lactic acid bacteria , Hydrolysis , aglycone
Note
01
Language
انگليسي
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