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Grapegrower and Winemaker Issue 610, 2014
Title: The microbial origins of key wine aromas: Volatile fatty acids and sulfurous compounds
Author: Russell Moss
Keywords: wine, aroma, volatile fatty acids, sulfur, compound, hydrogen, sulfide, bacteria, fungal, winemaking, research, acetic acid, microbial, VA, sugar, ethanol, Vintrepid Consulting
Page Number(s): 74-77



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