Diversity of yeast poulations naturalised in Margaret River vineyards
The fermentation of grape must by the action of microbial species naturalised within the vineyard and/or winery environment, rather than the use of monoculture inoculation, is practiced within some sections of the wine industry. From a technological perspective this represents a retrograde step, and...
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| Format: | Thesis |
| Language: | English |
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Curtin University
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/2150 |