Wine & Viticulture Journal Issue 1, 2001
Title: The effect of a high concentration of acetic acid on the restarting of a stuck ferment
Author: Jeff Eglinton and Paul Henschke
Keywords: Acetic Acid, EC1118, L2226, lactic acid bacteria, rescue yeast, Sources, Stuck Fermentation, Yeast
Page Number(s): 77-81
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