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Grapegrower and Winemaker Issue 574, 2011
Title: Steering clear of sulfidic smells in the cellar
Author: Antonio Cordente, Christopher Curtin, Paul Henschke, Paul Chambers, Isak Pretorius
Keywords: AWRI, Australian Wine Research Institute, Off-flavour, Fermentation, sulfidic, gas, rotten egg, reductive aroma, hydrogen sulfide, Saccharomyces cerevisiae, Maurivin, DAP, diammonium, yeast, Mauri, Cluster
Page Number(s): p81-87

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