Wine & Viticulture Journal Issue 3, 2015
Title: A new look at an old practice: how sulfur dioxide additions influence microbial diversity during fermentation
Author: Michael L. Swadener and David A. Mills
Keywords: Additions, antimicrobial, Antioxidant, Bacterial, crushing, Dioxide, Diversity, Early, Fermentation, fungal, gene, Growth, high-throughput, Influence, inhibit, Market, microbial, musts, populations, preserving, pressing, Process, Quality, Sequencing, stabilising, Sulfites, Sulfur, Winemaking
Page Number(s): 32-33
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