Effect ofColletotrichum acutatumripe rot on the composition and sensory attributes of Cabernet Sauvignon grapes and wine
Author:
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2009.00048.x/fullpdf
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3. Gluconic acid, its lactones, and SO2 binding phenomena in musts from botrytized grapes;Barbe;Journal of Agricultural and Food Chemistry,2002
4. Black aspergilli and ochratoxin A in grapes and wine;Battilani;International Journal of Food Microbiology,2006
5. Ripe rot of Muscadine grape caused by Colletotrichum gloeosporioides and its control;Daykin;Phytopathology,1984
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