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Grapegrower and Winemaker Issue 591, 2013
Title: What’s that smell - is that Brett? Part 2
Keywords: Brettanomyces, sensory threshold, Cabernet, 4-EP, 4-EG, alcohol level, Stuck ferment, sluggish ferment, yeast nutrient, sulfur dioxide, malolactic ferment, molecular SO2, Brett genome, Sanitation, Topping, Sampling, Barrel stirring, Ozone, Ultrasonics, Reverse osmosis
Page Number(s): p64

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