Brettanomyces Bruxellensis in New York State Wines: A Global Issue

dc.contributor.authorArvik, Toreyen_US
dc.contributor.authorConterno, Lorenzaen_US
dc.contributor.authorHenick-Kling, Thomasen_US
dc.date.accessioned2015-04-09T17:44:59Z
dc.date.available2015-04-09T17:44:59Z
dc.date.issued2002en_US
dc.descriptionRecent work in our laboratory to identify strains of Brettanomyces bruxellensis in New York State has focused on red wines from the Finger Lakes region and Long Island. Most isolates were from barrel samples and were therefore unfiltered blends of several separate environments. Two isolates were from finished wines in bottle, one of which was not filtered as a matter of style.en_US
dc.identifier.urihttps://hdl.handle.net/1813/39829
dc.subjectBrettanomyces bruxellensisen_US
dc.subjectWine and wine making--New York (State)en_US
dc.titleBrettanomyces Bruxellensis in New York State Wines: A Global Issueen_US
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