Wine & Viticulture Journal Issue 6, 2015
Title: Minimising the risk of wine spoilage
Author: Alana Seabrook
Keywords: Acetobacter, Acid, agent., Alcohol, antimicrobial, barrels, Bottling, Chemistry, contamination, High, Lactic, Levels, Low, Microflora, microorganism, Minimise, Minimising, Monitoring, Oak, pH, Porous, Risk, Saccharomyces, Sanitation, Species, spoilage, Sugar, Wine, Winemakers, Winemaking, Winery
Page Number(s): 30-32
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