Department of Wine, Food and Molecular Biosciences
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The Department of Wine, Food and Molecular Biosciences covers course areas including animal and plant science, biochemistry, food science, horticulture, microbiology, sensory science, viticulture and wine science.
Recent Submissions
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Proteomic survey of alcoholic fermentation utilizing dietary epigenetic modifiers
(Lincoln University, 2020)Abstract withheld due to embargo restrictions -
Effect of bentonite fining on proteins and phenolic composition of Chardonnay and Sauvignon Blanc wines
(South African Society for Enology and Viticulture, 2020)Bentonite fining is widely used to remove excess proteins in white wine prior to bottling in order to prevent protein haze formation. However, bentonite fining could also remove beneficial compounds in wine, e.g.phenolic ... -
The effect of nitrogen fertilisation and elevated atmospheric CO₂ concentration on the oxalate content of spinach (Spinacia oleracea L.) leaves : A thesis submitted in partial fulfilment of the requirements for the Degree of Master of Science
(Lincoln University, 2019)Oxalate is an anti-nutrient and consuming plants such as spinach that contain high levels of soluble oxalate can have a major effect on calcium bioavailability, leading to the formation of stones in the urinary tract in ... -
The effect of grape stem inclusion fermentation on Pinot noir wine composition : A thesis submitted in partial fulfilment of the requirements for the Degree of Master of Science
(Lincoln University, 2020)Whole bunch fermentation with grape stems is believed by some winemakers to increase complexity, freshness, aromatic expression and textural smoothness in resultant wine, but may also impart green, herbal and earthy ... -
Antioxidative activity of oyster protein hydrolysates Maillard reaction products
(Wiley, 2020-05-26)A two-step process of enzymatic hydrolyzation followed by Maillard reaction was used to produce oyster meat hydrolysate Maillard reaction products (MRPs). The flavor of oyster meat hydrolysate MRPs was significantly improved ...
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