Production of low-alcohol beverages using dietary epigenetic modifiers : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

Publication

Production of low-alcohol beverages using dietary epigenetic modifiers : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

Authors

Date

2020

Type

Dissertation

Collections

Dissertations
Department of Wine, Food and Molecular Biosciences

Keywords

Vitis vinifera, Saccharomyces cerevisiae, wine, alcoholic fermentation, low-alcohol wine, viticulture, epigenetics, fermented beverages

Fields of Research

ANZSRC::0908 Food Sciences, ANZSRC::090806 Wine Chemistry and Wine Sensory Science, ANZSRC::090802 Food Engineering, ANZSRC::090805 Food Processing

Abstract

Abstract withheld due to embargo restrictions

Files

Dissertation – embargoed until 01 January 2022

Adobe PDF, 938.9 KB

Permalink

https://hdl.handle.net/10182/11512

Rights

https://researcharchive.lincoln.ac.nz/pages/rights