Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.
Langue
EN
Article de revue
Ce document a été publié dans
Food Microbiology. 2020-07-01, vol. 92
Résumé en anglais
Wine is generally considered as hostile medium in which spoilage microbes have to manage with many abiotic factors among which low nutrient content. Wines elaborated in 8 wineries were sampled during the first summer of ...Lire la suite >
Mots clés en anglais
wine
carbohydrates
aging
Brettanomyces bruxellensis
spoilage