Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts
Author:
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2000.tb00186.x/fullpdf
Reference37 articles.
1. Anonymous (1997 ) ‘Removal from and addition of sulfur dioxide to wine’. (Technical Services Group; The Australian Wine Research Institute, p.2 .
2. Phylogeny of the Yeast Genera Hanseniaspora (Anamorph Kloeckera), Dekkera (Anamorph Brettanomyces), and Eeniella as Inferred from Partial 26S Ribosomal DNA Nucleotide Sequences
3. The origin of ethylphenols in wines
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