Diversity of yeast poulations naturalised in Margaret River vineyards

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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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Bibliographic Details
Main Author:	Nugent, Elizabeth Fay
Format:	Thesis
Language:	English
Published:	Curtin University 2015
Online Access:	http://hdl.handle.net/20.500.11937/2150

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