Microbial origins of wine aromas: Higher alcohols and volatile phenols
Article Details
Grapegrower and Winemaker Issue 609, 2014
Title: Microbial origins of wine aromas: Higher alcohols and volatile phenols
Author: Russell Moss
Keywords: 4-EG, 4-EP, alcohol, amino acid, bacterial, fungal, origins, phenols, smell, volatile, wine aroma, winemaker
Page Number(s): 68-72
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