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Growth behavior and volatile compound production by Brettanomyces bruxellensis in red wine

2007

Romano , Andrea (Università degli Studi di Milano, Milano(Italie). DISTAM, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche) | Perello , Marie-Claire (Università degli Studi di Milano, Milano(Italie). DISTAM, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche) | De Revel , Gilles (INRA (France). UMR 1219 Oenologie) | Lonvaud-Funel , Aline (INRA (France). UMR 1219 Oenologie)

AGROVOC Keywords
composé volatil contamination levure oenologie ph phénol vin vin rouge
Bibliographic information
Pagination
1 p.
Other Subjects
Teneur en sucres; Brettanomyces bruxellensis; Phénol volatil
Language
English
Type
Paper
Conference
8. Symposium International d'Œnologie "Œno 2007". 2007-06-252007-06-27, Talence, FRA
2014-06-15
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