Wine & Viticulture Journal Issue 6, 2014
Title: Best practice in managing MLF whether adopting a cultured approach or leaving it up to nature
Author: Cathy Howard
Keywords: Acidity, analysis, Aromas, availability, Bacterial, Conditions, Culture, enzymatic, Fermentation, Flavours, Inoculated, Malolactic, Natural, Nature, Nutrient, outcomes, Reduction, risks, Seeding, Sensory, Slow, Stability, stuck, Temperature, Textures, ullage, Winemaking
Page Number(s): 18-25
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