Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 4 of 4 for “"ANZSRC::300805 Oenology and viticulture"”.
-
A study of Marlborough winery web sites: Do their current formats encourage a beneficial winery-customer relationship?: A dissertation submitted in partial fulfilment of the requirements for the degree of Master of Professional Studies at Lincoln University
… Internet adoption by twenty Marlborough wineries and focused on how their current formats are encouraging beneficial consumer relations. The Marlborough wine industry has been a recent global and local success story and wineries appear to have adopted the website as part of an integral strategy …
-
Effect of buckwheat (Fagopyrum esculentum) on the abundance and efficacy of the leafroller parasitoid (Dolichogenidea tasmanica) in a Blenheim vineyard : A dissertation submitted in the partial fulfilment of the requirements for the degree of Bachelor of Science with Honours at Lincoln University
… the most economically important pests of New Zealand vineyards. Buckwheat, Fagopyrum esculentum Moench., was sown in a vineyard as a floral food resource for the parasitoid wasp Dolichogenidea tasmanica Cameron., a natural enemy of leafrollers. In this work, eight vine rows sown with a mid-row …
-
Grape marc biochar as a soil amendment: Potential for improving soil fertility, vine nutrition, and carbon sequestration: A thesis submitted in partial fulfilment of the requirements for the Degree of Master of Science at Lincoln University
… environmental challenges if poorly managed. In viticulture, grape marc is a major by-product, and inappropriate disposal can contribute to soil and water contamination, air pollution, and greenhouse gas emissions. Converting such residues into soil amendments represents a promising strategy to …
-
Rapid and high-resolution analysis of winemaking yeasts using MALDI-TOF MS : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
Winemaking is a biologically diverse and dynamic process in which the grape sugar is converted into ethanol, CO2 and other aromatic compounds by yeasts. Saccharomyces cerevisiae is the main species used for wine production, whereas the contribution of non-Saccharomyces yeasts to the distinctiveness …