What’s that smell – is that Brett? Part 2
Article Details
Grapegrower and Winemaker Issue 591, 2013
Title: What’s that smell – is that Brett? Part 2
Author:
Keywords: 4-EG, 4-EP, alcohol level, Barrel stirring, Brett genome, brettanomyces, Cabernet, malolactic ferment, molecular SO2, ozone, reverse osmosis, sampling, sanitation, sensory threshold, sluggish ferment, Stuck ferment, sulfur dioxide, topping, Ultrasonics, yeast nutrient
Page Number(s): p64
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