Cork-borne bacteria and yeasts as potential producers of off-flavours in wine

Australian Journal of Grape and Wine Research

Volumn 2, Issue 1, 1996, Pages 1-7

  Jager J ^a,b   Diekmann, J ^a,b   Lorenz, D ^a,b   Jakob, L ^a,b  

^a Dienstleistungszentrum Landlicher Raum DLR   (Germany)

^b Department of Phytomedicine ^*

Author keywords

Aroma modification; Cork taint; Cork borne bacteria and yeasts; Trichloroanisole; Wine

Indexed keywords

EID: 0002213665     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.1996.tb00090.x     Document Type: Article

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