2019_20
Educational guide 
Faculty of Oenology
A A 
english 
Fermented Beverages (2014)
 Subjects
  SCIENTIFIC ADVANCES IN WINE YEASTS
   Sources of information
Basic
  • Ribereau-Gayon, P., D. Dubourdieu, and B. Doneche, A. Lonvaud (eds.). 2000. Handbook of Enology Volume 1:Microbiology of Wine and Vinifications. John Wiley & Sons, NewYork.
  • Carrascosa, AV., Muñoz, R., González, R. 2011. Molecular Wine Microbiology. Academic Press, Elsevier Inc.
  • Fleet, G. H. 2002. Wine Microbiology and Biotechnology. Taylor & Francis, London 
  • Lambrechs, M.G., Pretorius,I.S. (2000) Yeast and its importance to Wine Aroma. S. Afr. J. Enol. Vitic.21: 97-129 
  • Pretorius,I.S. (2000).Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16, 675-729. 
  • Bauer,F.F., Pretorius,I.S. (2000). Yeast stress response and fermentation efficiency: how to survive the making of wine - a review. S.Afr.J.Enol.Vitic 21 , 27-51.
Complementary