Influence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | American Journal of Enology and Viticulture |
| Volume | 68 |
| Issue number | 1 |
| Pages (from-to) | 23-29 |
| Number of pages | 7 |
| ISSN | 0002-9254 |
| DOIs | |
| Publication status | Published - 2017 |
- Brettanomyces bruxellensis, cinnamoyl esterase, hydroxycinnamic acids, malolactic fermentation, Oenococcus oeni, volatile phenols, wine spoilage
Research areas
ID: 176373894