The microbial origins of key wine aromas: Volatile fatty acids and sulfurous compounds
Article Details
Grapegrower and Winemaker Issue 610, 2014
Title: The microbial origins of key wine aromas: Volatile fatty acids and sulfurous compounds
Author: Russell Moss
Keywords: Acetic acid, aroma, bacteria, compound, ethanol, fungal, hydrogen, microbial, research, sugar, Sulfide, sulfur, VA, Vintrepid Consulting, Volatile fatty acids, wine, winemaking
Page Number(s): 74-77
GWM PDFs are licensed copies and as such do not transfer any rights over the content to you. Fair use applies, that is: you may make as many copies as you require for your (or your company's) use only; sharing, redistributing or otherwise making available GWM PDFs to others who have not purchased them constitutes theft; you are required to remove copies from devices which you do not (or no longer) own.
The issue.
Today's Weather
