Restarting incomplete fermentations: The effect of high concentrations of acetic acid

Australian Journal of Grape and Wine Research

Volumn 5, Issue 2, 1999, Pages 71-78

  Eglinton, J M ^a   Henschke, P A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Acetic acid; Saccharomyces cerevisiae; Stuck fermentation; Volatile acidity

Indexed keywords

SACCHAROMYCES CEREVISIAE;

EID: 0033445776     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.1999.tb00155.x     Document Type: Article

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