Wine & Viticulture Journal Issue 1, 2019
Title: How sulfur dioxide addition at crush can affect wine yeasts, bacteria and sensory attributes
Keywords: and Daniel M. Durall, Bacteria, DNA, Fermentation, fungal, Hanseniaspora, Okanagan Valley, Saccharomyces, sensory analysis, sulfur dioxide, Sydney C. Morgan, University of British Columbia, Winemaking, Yeast
Page Number(s): 17-20
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The Summer issue.