DETECTION AND DECONTAMINATION OF CHRONIC WASTING DISEASE PRIONS DURING VENISON PROCESSING


The influence of the yeast on aromatic profile of the wine.

The proces of wine fermentation altogether with other factors have significant impact on the origin of broad bouquet and flavour spectrum of the wine, both used yeast strain and natural microflora of the grapes.The mechanism of the origin of sensoric most important groups Dining of organic compounds - alcohols, esters, acetaldehydes, volatile acids

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Symptoms and fungi associated with esca in South African vineyards

In the past, BIO COENZ P5P B6 only a few incidences of esca diseased grapevines were reported from the Slanghoekand Rawsonville areas of South Africa, with the damage believed to be of little importance so that the diseasehas not been studied in South Africa.In the present study, vines with internal or external symptoms of the esca disease complex

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