Influence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine

Research output: Contribution to journalJournal article

Original languageEnglish
JournalAmerican Journal of Enology and Viticulture
Issue number1
Pages (from-to)23-29
Number of pages7
Publication statusPublished - 2017

    Research areas

  • Brettanomyces bruxellensis, cinnamoyl esterase, hydroxycinnamic acids, malolactic fermentation, Oenococcus oeni, volatile phenols, wine spoilage

ID: 176373894