Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts...

Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?

Malfeito-Ferreira, Manuel
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
4
Language:
english
Journal:
Beverages
DOI:
10.3390/beverages4020032
Date:
April, 2018
File:
PDF, 739 KB
english, 2018
Conversion to is in progress
Conversion to is failed