Brettanomyces Bruxellensis in New York State Wines: A Global Issue
| dc.contributor.author | Arvik, Torey | en_US |
| dc.contributor.author | Conterno, Lorenza | en_US |
| dc.contributor.author | Henick-Kling, Thomas | en_US |
| dc.date.accessioned | 2015-04-09T17:44:59Z | |
| dc.date.available | 2015-04-09T17:44:59Z | |
| dc.date.issued | 2002 | en_US |
| dc.description | Recent 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.uri | https://hdl.handle.net/1813/39829 | |
| dc.subject | Brettanomyces bruxellensis | en_US |
| dc.subject | Wine and wine making--New York (State) | en_US |
| dc.title | Brettanomyces Bruxellensis in New York State Wines: A Global Issue | en_US |
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