The feasibility of growing specific indigenous yeast as a service for South African wineries.

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dc.contributor.author Allcock, Stuart
dc.date.accessioned 2018-02-14T10:52:24Z
dc.date.available 2018-02-14T10:52:24Z
dc.date.issued 2017
dc.identifier.uri https://hdl.handle.net/10539/23907
dc.description MBA Thesis en_ZA
dc.description.abstract Winemakers are constantly exploring new ways in which to differentiate their product in the competitive South African wine industry. Indigenous yeast can help to enhance the specificity of a wine as well as contributing positively to the attributes of the wine, and thereby increasing the wine’s level of uniqueness and marketing capital within the industry. Qualitative interviews were conducted and found that winemakers would like to use a spontaneous fermentation when making wine. Participants agreed that indigenous yeasts play a positive role in the fermentation, but because of risk should be utilised on a situation specific basis. Finally, it was found that there is an opportunity to offer a service aiding wineries in reducing the level of risk with spontaneous fermentations allowing them to further differentiate their products in a competitive marketplace. en_ZA
dc.language.iso en en_ZA
dc.subject Wine industry -- South Africa,Wine and wine making -- South Africa,Wineries -- South Africa. en_ZA
dc.title The feasibility of growing specific indigenous yeast as a service for South African wineries. en_ZA
dc.type Thesis en_ZA
dc.description.librarian NL en_ZA


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