du Toit, M., Institute for Wine Biotechnology & Department of Viticulture and Oenology, Stellenbosch University, South Africa

• South African Journal of Enology and Viticulture Vol. 38 No. 2 (2017) - Articles
  Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines
  Abstract  PDF