Wine & Viticulture Journal Issue 5, 2008
Title: Ïnactivation of Brettanomyces/Dekkera in wine barrels by high power ultrasound’23
Keywords: anthocyanin, Bacteria, barrels, brettanomyces, cooperage, Dekkera, disinfect, hot water, inactivation, lactic acid, micro-organisms, Oak, ozone, pigments, Residues, spoilage, steam, sulfited water, sulfur dioxide, tartrates, ultrasound, Wine, Wood, Yeast
Page Number(s): 32-40
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