12955

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.

Joseph E. Marcy استاد مشاور , William N. Eigel استاد مشاور , Bruce W. Zoecklein استاد راهنما

Virginia Polytechnic Institute and state University

نامعلوم

Master of Science )Food Science and Technology(

0

2001

Cabernet Sauvignon , Oenococcus oeni , Brettanomyces bruxellensis , glycosidases , thermal vinification , Glycosides , lactic acid bacteria , Hydrolysis , aglycone

01

انگليسي