Wine & Viticulture Journal Issue 4, 2019
Title: What can a winemaker do about Brettanomyces bruxellensis present in oak barrels?
Keywords: Ageing, Aging, America, Barrel, barrels, Bisson, brett, brettanomyces, Bruxellensis, California, Cartwright, Charles, Chemicals, Composition, Compounds, Davis, dealing, deep, depths, Dr, Edwards, Enology, Flavours, Food, happen, High, impart, Infected, Infections, inner, Linda, microwaves, Oak, odours, Off, ozone, penetrate, populations, Porous, Process, produces, Program, protocols, Pullman, re-used, recovered, Red, safely, Sanitation, school, Science, spoilage, spoiled, State, States, Staves, Structure, sub, sub-surface, Subsurface, suddenly, Surface, Taint, Techniques, unexpectedly, United, University, US, USA, used, Viticulture, Volatile, Walls, Washington, Wine, Wines, Wood, Yeast, Zachary
Page Number(s): 17-21
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The Spring issue.