Origin of Acetic Acid and Increased Acidity in General in Wines: Stressed Fermentation

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https://hdl.handle.net/1813/39832
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Author
Gafner, Jurg
Description
Discusses how spoilage of wines by microorganisms can be prevented when conditions are created by the winemakers which favor the growth of the desired microorganisms.
Date Issued
2002
Subject
Acetic acid; Wine--Acidity; Fermentation; Wine--Fermentation

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