Volume 20(1)

The value of long-chain fatty acid analysis, randomly amplified Polymorphic DNA and Electrophoretic karyotyping for the characterization of wine yeast strains

Key words: wine yeasts, long-chain fatty acid analysis, randomly amplified polymorphic DNA (RAPD), electrophoretic karyotyping (CHEF)

Evaluation of processing methods to control the growth of Lactobacillus kunkeei, a Micro-organism implicated in sluggish alcoholic fermentations of grape musts

 

Effect of canopy microclimate, season and region on Sauvignon blanc Grape composition and wine quality

 

Effects of pesticides used on Table Grapes on the Mealybug parasitoid Coccidoxenoides peregrinus

 

Influence of Lower Substrate pH and retention time on the efficiency of a UASB Bioreactor treating winery waste water